Silikomart Chocolate Mold
Chocolate Mold - Footballs
The round ball mold with a hexagonal pattern, for a snack or a football-themed cake.
This Silikomart chocolate mold is designed to make 15 chocolates shaped like footballs with a hexagonal pattern. The flexible food-grade silicone makes them easy to unmold without breaking.
Total capacity: 90 mL. Cavity dimensions: 2.5 cm × 2.5 cm × 1.2 cm. Oven, refrigerator and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 6 mL per cavity
- Total capacity
- 90 mL
- That is 117 g of chocolate
- Material
- Silicone
- Easy to unmold
Quantity guide
Indicative example based on the parameters below. Adjust the quantity to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 15 (1 full mold) |
| Required volume | 90 mL |
| Amount of melted chocolate | 118 g |
| To buy (15% tempering margin) | 130 g |
Tip: Tempering naturally wastes 10 to 15% of the material (residue in the mixing bowl and on the spatula). Always allow a little more than the exact amount.
Required skill level and preparation time
Level
Experienced
Controlled tempering recommended, carefully unmold the hexagonal relief
Active time
35 min
Tempering, molding and scraping
Crystallization
2 h
At room temperature, away from humidity
Chocolate recommended for this mold
The black-and-white contrast of Caraïbe 66% and Ivoire 35% recreates the classic football pattern.
Quick tempering: the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns whitish, loses its shine, and does not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheat (working temperature) |
|---|---|---|---|
| Dark 60-72% | 50-55 °C | 28-29 °C | 31-32 °C |
| Milk 30-40% | 45-50 °C | 27-28 °C | 29-30 °C |
| White / Inspiration | 40-45 °C | 26-27 °C | 28-29 °C |
Signature recipes for this mold
Two creative ideas from Patissland, designed for this football mold. Ingredients selected from our Valrhona range.
Caribbean-Ivory Bicolored Balls
SignatureMold half the cavities in dark Caraïbe 66% and the other half in white Ivoire 35%. A soccer ball effect for a sports-themed birthday party.
Dulcey Praline Balls
Indulgent variationMolded Dulcey 35% Blond, filled with almond hazelnut praline. Natural soccer ball leather color, for a more indulgent version.
Make your mold last 10 years
A Silikomart mold is a 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: Silikomart silicone is naturally nonstick.
Routine washing
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
Storage
Store flat or rolled without tight folds, away from direct heat and dust. Ideally, keep it in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.
Full technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Soccer ball (hexagonal pattern) |
| Number of cavities | 15 |
| Capacity per cavity | 6 mL |
| Total capacity | 90 mL |
| Cavity dimensions | 2.5 cm × 2.5 cm × 1.2 cm |
| Material | Food-grade silicone |
| Temperature 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 15 cavities of approximately 6 mL each. So with one batch, you can make 15 chocolates. For professional 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 nonstick. Tempering your chocolate correctly is enough for perfect release. Greasing the mold would leave greasy marks on the chocolate's surface.
Why does my chocolate develop a bloom after crystallizing?
Blooming indicates failed tempering: either the chocolate was melted at too high a temperature (over 55 °C), or it wasn't cooled enough. The taste isn't affected, but the shine and snap are lost. Remelting and retempering will fix the issue.
Is the hexagonal pattern neutral, with no particular logo or club?
Yes. The mold features only the classic geometric ball pattern (pentagons and hexagons), with no logo, crest, or reference to any specific competition or team.
Can I use Candy Melts or Déco Melts instead of chocolate?
Yes, absolutely. 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.
Additional resources
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250 g, Ivoire 35% 250 g, Dulcey 35% Blond 250 g, or browse the Valrhona chocolate collection and the Chocolate Equipment & Molds collection, or the entire Silikomart range.
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.
