Silikomart Chocolate Mold
Chocolate Mold - My Love
Create mini heart-shaped chocolates with this silicone mold from Silikomart.
This Silikomart chocolate mold is designed to create 12 heart-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 96 mL. Cavity dimensions: 3 cm × 2.5 cm × 1.5 cm. Suitable for the oven, refrigerator, and freezer (temperatures: -60 °C to 230 °C).
Technical specifications
12
Cavities
8 mL per cavity
96 mL
Total capacity
Equivalent to 124 g of chocolate
Silicone
Material
Easy unmolding
1"How much chocolate?" calculator
Required volume96 mL
Amount of melted chocolate126 g
Amount to buy (15% tempering allowance)140 g
Tip: Tempering naturally wastes 10-15% of the ingredients (residue in the bowl and on the spatula). Always plan for slightly more than the exact amount.
2Required skill level and preparation time
3Recommended chocolate for this mold
Our selection of couverture chocolate for mini hearts to give in large quantities, perfectly suited to precision molding.
4Express tempering - the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheating (working) |
|---|---|---|---|
| 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 |
Tip: To simplify things, use the "Mycryo" method (Valrhona powdered cocoa butter): melt at 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Express tempering without a complex curve.
5Signature recipes for this mold
Two creative ideas by Patissland, designed for this multi-cavity mini-heart mold. Ingredients selected from our Valrhona range.
Mini Ivoire-Yuzu Hearts
SignatureTemper the Ivoire, then flavor it with a hint of Inspiration Yuzu zest for a tangy note. A light blond mini heart, ideal for a pastel candy dish or wedding favors.
Intense Guanaja Mini Hearts
Gourmet variationMold pure Guanaja 70% without filling for an intense mini heart to enjoy in a single bite. A compact format designed for assorted-flavor gift boxes.
Key ingredients for this recipe
Guanaja 70% 250g
12.99 €
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here is how to preserve its qualities over the years.
Wash with warm soapy water and dry. No need to grease it: Silikomart silicone is naturally non-stick.
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
Store flat or rolled without tight folds, away from direct heat and dust. Ideally, keep it in a closed box.
10 years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Heart |
| Number of cavities | 12 |
| Capacity per cavity | 8 mL |
| Total capacity | 96 mL |
| Cavity dimensions | 3 cm × 2.5 cm × 1.5 cm |
| Material | Food-grade silicone |
| Heat resistance | -60 °C to 230 °C |
| Compatible with | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at one time?
This mold has 12 cavities of approximately 8 mL each. With a single molding, you can therefore make 12 chocolates. For professional batch production, it is common to use 3-5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Properly tempering your chocolate is enough for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates failed tempering: either the chocolate was melted at too high a temperature (>55 °C) or cooling was insufficient. The taste is not affected, but the shine and snap are lost. Melting and retempering corrects the defect.
Can I use Candy Melts or Deco 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.
How can I achieve a mirror finish on the chocolates?
Three keys: (1) precise tempering at the temperatures shown in the table above, (2) a perfectly clean and dry mold, and (3) crystallization at a stable room temperature (18-20 °C), not in the refrigerator (condensation creates spots).
What is the difference compared with the Monamour mold?
Same heart shape, two sizes: My Love offers 12 mini cavities of 8 mL (96 mL total), for delicate chocolates to multiply in a candy dish or as wedding favors. Monamour offers 12 more generous cavities of 12.5 mL (150 mL total), for individual chocolates that are substantial enough to savor or for premium gift boxes.
Please note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (coming from a cool cupboard) creates thermal shock with the tempered chocolate.
Choose the right heart mold
My Love creates 12 delicate mini hearts of 8 mL per cavity (96 mL total), designed for candy dishes, wedding favors, or assorted-flavor gift boxes. For more generous individual chocolates, see the Monamour mold (12 cavities of 12.5 mL).
To go further
Complete your chocolate project with our Valrhona selection: Ivoire 35% 250g, Inspiration Yuzu 250g, Guanaja 70% 250g, or browse the Valrhona chocolate collection. Also see the Chocolate Equipment & Molds selection or the full Silikomart range.
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.
