Professional Silicone Mold Teddy Bear XS 20 - 18 Teddy Bears - Silikomart

Reference: 36.476.87.0065
Brand: Silikomart (Italy)
Design: Exclusive collaboration with Pastry Chef Eunji Lee

Product Description

The Silikomart Teddy Bear XS 20 silicone mold brings a touch of emotion and instant softness to your creations, transforming your display into a true invitation to journey into the world of childhood.

Born from the exclusive collaboration with Pastry Chef Eunji Lee, this professional mold with soft and rounded lines includes 18 cavities of 20 ml allowing the creation of perfectly detailed bears measuring 50x36mm. Its modern and "kawaii" design instantly charms both young and old.

Signature specialty: Ideal for creating the famous "marshmallow bears" (marshmallow coated in chocolate), but also perfect for mousses, frozen entremets, molded chocolates, and small individual pastries.

Technical Characteristics

• Number of cavities: 18 cavities
• Dimensions per bear: 50 x 36 mm, height 21 mm
• Unit volume: 20 ml
• Total volume: 360 ml
• Material: Professional food-grade platinum silicone
• Thermal Resistance: -60°C to +230°C
• Properties: Natural non-stick, flexible, precise expressive details
• Compatibility: Oven, freezer, microwave, dishwasher
• Origin: Made in Italy

Professional Applications

Signature Confectionery: Marshmallow bears coated in chocolate, molded fruit jellies, soft caramels, flavored gels.

Fine Pastry: Individual mousses, bavarois, semifreddos, frozen parfaits, inserts for entremets, portion-controlled desserts.

Chocolaterie: Molded chocolate bonbons, filled pralines, filled shells, seasonal chocolate figures (Christmas, Easter, Valentine's Day).

Baked Pastry: Mini financiers, small cakes, revisited madeleines, individual soft cookies.

Special Occasions: Baby showers, children's birthdays, themed displays, seasonal collections, event petit fours.

Professional Usage Instructions

Preparation

Initial cleaning: Wash with soapy water, rinse and dry. No greasing needed thanks to platinum silicone.

Marshmallow Bears (Signature Technique)

Shell method: Pour tempered chocolate, turn over to create a thin shell, fill with soft marshmallow, close with chocolate. Direct method: Pour hot marshmallow into cavities, let crystallize for 12h, unmold, dip in tempered chocolate.

Mousses and Frozen Entremets

Filling: Pipe with a bag to avoid air bubbles in details (ears, paws). Setting: Freeze for at least 4-6 hours for perfect unmolding with all details. Unmolding: Turn the mold over, the bears release instantly.

Molded Chocolate

Tempering: Use properly tempered chocolate (31-32°C dark chocolate). Technique: Pour, tap to remove bubbles, scrape excess, refrigerate 15-20 minutes.

Direct Baking

Applications: Financiers, small cakes, madeleines. Place on rigid tray, bake according to recipe, unmold warm.

Product Benefits

Signature design by Eunji Lee: Soft lines and perfect proportions created by an internationally recognized pastry chef.

Showcase effect guaranteed: Universally endearing shape that immediately attracts the eye and triggers emotional purchase.

Expressive details: Precise reliefs (eyes, nose, ears, paws) perfectly rendered thanks to high-precision platinum silicone.

Total versatility: One mold for baking, freezing, mousses, chocolate, marshmallow, savory creations.

Productivity: 18 perfectly identical bears per batch, ideal sizing for single sales or gift boxes.

Chef's Tips

Two-tone bears: Pour first color (belly), freeze 1 hour, complete with second color (back) for a realistic effect.

Velvet finishes: Spray velvet chocolate on frozen bears for a spectacular flocking texture.

Filled bears: Mold chocolate shells, fill with praline or ganache, close with chocolate for delicious surprises.

Mirror glaze: Quickly dip frozen mousse bears in mirror glaze for a professional shine.

Maintenance and Storage

Cleaning: Warm soapy water or dishwasher (max 70°C). Avoid abrasive sponges that would damage fine details.

Storage: Store flat, in a dry place, away from direct light to preserve the silicone.

Durability: Several years of intensive professional use with proper maintenance.

Frequently Asked Questions

Do the bear details stand out well? Yes, perfectly. Eyes, nose, ears, and paws are finely detailed on each bear thanks to the platinum silicone.

Do you need to grease the mold? No, platinum silicone has exceptional natural non-stick properties.

Can you bake directly in it? Yes, for financiers or small cakes (180°C, 12-15 min). Place on a rigid tray for handling.

Compatible with all types of chocolate? Absolutely: dark, milk, white, colored. For chocolate, the fat-soluble colorants also available on our site are specifically designed for fats and offer an optimal professional result.

How many bears per batch? 18 perfectly identical bears in a single batch.