Silikomart - Chocolate Mold
Chocolate Mold - Mr Ginger
Make gingerbread man chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 12 gingerbread man-shaped chocolates. The flexible food-grade silicone makes unmolding effortless, with no risk of breakage.
Total capacity: 108 ml. Cavity dimensions: 3.5 cm × 3 cm × 1 cm. Oven-, refrigerator-, and freezer-safe (temperature range -60 °C to 230 °C).
Technical specifications
- Cavities
- 12
- 9 ml per cavity
- Total capacity
- 108 ml
- That's 140 g of chocolate
- Material
- Silicone
- Easy unmolding
Required skill level and preparation time
- Skill level
- Experienced
- Controlled tempering recommended, careful unmolding
- Active time
- 40 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from moisture
Amount of chocolate needed (entire mold)
| Required volume | 108 ml |
|---|---|
| Amount of melted chocolate | 142 g |
| To buy (15 % tempering allowance) | 160 g |
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, the chocolate turns white, does not shine, and does not unmold properly.
| Dark 60-72 % | Melt at 50-55 °C, cool to 28-29 °C, work at 31-32 °C |
|---|---|
| Milk 30-40 % | Melt at 45-50 °C, cool to 27-28 °C, work at 29-30 °C |
| White / Inspiration | Melt at 40-45 °C, cool to 26-27 °C, work at 28-29 °C |
Gourmet suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding.
- Caramelia Strawberry Trees: 36% Caramelia milk caramel shell, Inspiration Strawberry filling. The fruit’s natural pink color is perfect for a trendy Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Ivoire-Yuzu Snowflakes: 35% Ivoire white chocolate shell, Inspiration Yuzu filling. The winter citrus fruit Yuzu brightens up white chocolate for refreshing snowflakes. Ingredients: Ivoire 35% White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a long-lasting investment. Here’s how to preserve its qualities over the years.
- First use: wash in warm, soapy water and dry. No need to grease it; Silikomart silicone is naturally non-stick.
- Regular cleaning: warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can damage the silicone.
- Storage: store flat or rolled without tight folds, away from direct heat and dust, ideally in a closed box.
- Lifespan: ten years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Gingerbread Man |
| Number of cavities | 12 |
| Capacity per cavity | 9 ml |
| Total capacity | 108 ml |
| Cavity dimensions | 3.5 cm × 3 cm × 1 cm |
| Material | Food-grade silicone |
| Heat resistance | -60 °C to 230 °C |
| Compatible | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
Your questions, our advice
How many chocolates can I make at once?
This mold has 12 cavities of approximately 9 ml each. So you can make 12 chocolates with one mold. For professional batch production, it’s common to use 3 to 5 identical molds at the same time.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough to ensure perfect unmolding. Greasing would leave greasy marks on the chocolate’s surface.
My chocolate turns white after crystallization, why?
Blooming (fat bloom) indicates unsuccessful tempering: either the chocolate was melted too hot (above 55 °C), or it did not cool enough. The flavor is unaffected, but the shine and snap are lost. Remelting and retempering fixes the issue.
Can I use Candy Melts instead of chocolate?
Yes. Candy Melts (Wilton, FunCakes, PME Cake) are designed to melt without tempering and are an excellent alternative for beginners or children. The result will be slightly less shiny than with tempered chocolate.
How do you achieve a mirror finish on chocolates?
Three key points: precise tempering at the temperatures shown in the table above, a perfectly clean and dry mold, and crystallization at a stable room temperature (18-20 °C), not in the refrigerator, where condensation causes spots.
Additional resources
Also discover Choco Winter chocolate mold and Nutcracker chocolate mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g, Ivoire 35% White 250 g. Browse Equipment & Chocolate Molds, the Silikomart collection, or our Christmas selection.
Explore further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
