Half-Sphere Mold (choose the model)

• Material: 100% platinum silicone — professional quality, BPA-free
• Temperature range: -60°C to +230°C — direct transfer from freezer → oven → microwave without transferring
• Surface: smooth, nonstick — unmolding without deformation, even for delicate preparations
• Dishwasher: dishwasher-safe
• Manufacturing: Italy (Silikomart Professional)
• Durability: up to 3,000 uses under normal conditions

• Individual entremets domes: pour in mousse, deep-freeze, then unmold — a smooth surface ready for velvet spray or mirror glaze without touch-ups
• Gel inserts: pour crémeux, compote, or caramel into the smaller size, deep-freeze, then insert into a larger-diameter mold during assembly
• Chocolate shells: pour in tempered chocolate, turn the mold over, and leave to crystallize — clean unmolding thanks to non-porous platinum silicone
• Pastry bath bombs: hot chocolate, melting domes, spheres to melt in front of guests
• Ice creams and sorbets: pour directly, deep-freeze, then unmold — the -60°C range is designed for frozen preparations
• Truffles and chocolates: pour in ganache or praline, deep-freeze, then unmold perfectly round truffles without shaping

Platinum silicone is the purest form of silicone — no tin catalyst, no odor during baking, and flexibility maintained after hundreds of uses. What distinguishes Silikomart Professional from low-end silicone molds:

• Fine surface finish: the smooth surface reproduces domes with perfect consistency — no seam, no marks, no residue
• Calibrated rigidity: enough flexibility for unmolding without breakage, and enough rigidity for the mold to hold its shape without deforming in an oven or blast chiller
• 3,000-cycle lifespan: compared with 100–300 cycles for supermarket silicone molds — paid off within a few weeks in regular production
• No greasing: platinum silicone is naturally nonstick for fatty preparations (mousses, chocolate, biscuits)

• Velly Food Velvet Sprays — for the signature velvet finish on frozen domes
• Gelita 200 Bloom Halal Beef Gelatin — for gelled inserts and crémeux
• Valrhona Guanaja 70% Chocolate Feves — for tempered chocolate shells in half-spheres
• Complete Silikomart Collection — entremets molds, illusion molds, kits

Should the mold be greased before use?
No for fatty preparations (mousses, biscuits, chocolate). For very low-fat or water-based mixtures, a light mist of mold-release spray may help. In principle, Silikomart platinum silicone does not require greasing.

How can you achieve shiny chocolate shells?
Pour perfectly tempered chocolate into clean, dry molds using compressed air. The non-porous surface of platinum silicone faithfully reproduces the shine achieved through tempering. Any trace of moisture on the mold will dull the result.

Can two half-spheres be assembled into a complete sphere?
Yes — freeze both halves, unmold them, briefly heat a flat surface (a warm tray) to melt the base of each half slightly, assemble immediately, and refreeze. A classic technique for pastry bath bombs and surprise spheres.

What is the difference between Silikomart and Silikomart Professional?
The Professional range is made from high-density platinum silicone (compared with standard silicone in the consumer range). Superior durability, a finer surface finish, and dimensional consistency for large-scale production.