Silikomart Chocolate Mold
Chocolate Mold - Rose
The signature mold for rose-shaped chocolates with open, detailed, realistic petals.
This Silikomart chocolate mold is designed to make 15 open rose-shaped chocolates with detailed petals. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 105 mL. Cavity dimensions: 2.5 cm × 1.5 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
15
Cavities
7 mL per cavity
105 mL
Total capacity
Equivalent to 136 g of chocolate
Silicone
Material
Easy unmolding
1“How much chocolate?” calculator
Required volume105 mL
Amount of melted chocolate138 g
Amount to buy (15% tempering margin)150 g
Tip: Tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always plan for a little more than the exact amount.
2Required skill level and preparation time
3Recommended chocolate for this mold
The natural pink of Inspiration Raspberry follows the mold's shape without added coloring: our selection for signature chocolate roses.
4Quick tempering: the 3 curves
Tempering crystallizes the 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 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 |
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. Quick tempering without a complex curve.
5Signature recipes for this mold
Two creative Patissland ideas designed for this rose mold. Ingredients selected from our Valrhona range.
Natural Raspberry Roses
SignatureMolded entirely with Inspiration Raspberry: the color comes solely from the fruit, with no added coloring. An edible bouquet for Mother's Day or Valentine's Day.
Key ingredients for this recipe
Inspiration Raspberry 250g
17.99 €
Golden Dulcey Roses
Gourmet variation35% blond caramelized Dulcey shell with almond-hazelnut praline filling. Natural golden color and biscuit flavor for richer roses.
6Make your mold last 10 years
A Silikomart mold is a long-lasting investment. Here's how to preserve its qualities over the years.
Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
Warm water and mild soap, or dishwasher-safe (top rack). Avoid abrasive sponges, which can weaken the silicone.
Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep it in a closed box.
10 years or more if properly maintained. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical information
| Brand | Silikomart (Italy) |
| Shape | Rose |
| Number of cavities | 15 |
| Capacity per cavity | 7 mL |
| Total capacity | 105 mL |
| Cavity dimensions | 2.5 cm × 1.5 cm |
| Material | Food-grade silicone |
| Thermal 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 once?
This mold has 15 cavities of approximately 7 mL each. With one molding, you can therefore make 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds simultaneously.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Properly tempering your chocolate is enough for perfect unmolding. Greasing would create 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 too hot (above 55 °C) or cooling was insufficient. The flavor is not affected, but the shine and snap are lost. Re-melting and retempering will correct the defect.
How can I achieve a natural color gradient on the petals?
Spray a veil of colored cocoa butter (velvet spray) onto the clean, dry mold before pouring, concentrating on the edges of the petals. Let it crystallize for 2 to 3 minutes before pouring the tempered chocolate over it.
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.
Please note: For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (fresh from a cool cupboard) creates thermal shock with the tempered chocolate.
Take it further
Complete your chocolate project with our Valrhona selection: Inspiration Raspberry 250g, Dulcey 35% Blond 250g, Choco Flower Chocolate Mold, or browse the Valrhona Chocolate Collection and the Equipment & Chocolate Molds Collection, or the entire 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.
