Amore 01-P Tritan Chocolate Mold 21 Heart Cavities - Silikomart Professional Chocadò
Main Description
Create prestigious heart-shaped chocolates with the Amore 01-P mold in Tritan™, the flagship of Silikomart Professional's Chocadò range. This professional 21-cavity mold is specially designed for demanding chocolatiers and pastry chefs seeking a flawless mirror finish and perfect release. A symbol of elegance and refinement, this mold transforms your chocolate creations into true gourmet statements.
Tritan™ Innovation: Beyond Polycarbonate
The Tritan™ represents the new generation of materials for professional chocolate work. This exclusive technology outperforms traditional polycarbonate in every way:
Superior optical performance:
- Ultra-smooth internal surface ensuring exceptional mirror shine
- Crystal-clear transparency for optimal visual tempering control
- Perfect restoration of the natural shine of crystallized chocolate
- Complete absence of shadow areas or micro-scratches
Mechanical excellence:
- Optimal rigidity promoting natural chocolate shrinkage
- Clean and quick release without effort or excessive handling
- Resistance to thermal and mechanical shocks
- Exceptional durability even under intensive professional use
Maximum food safety:
- BPA-free certification (Bisphenol A)
- PFAS-free (per- and polyfluoroalkyl substances)
- Compliant with the strictest European standards
- Food contact guaranteed without substance migration
Detailed Technical Features
Mold Specifications
Product Identification:
- Brand: Silikomart Professional
- Collection: Chocadò (expert chocolate range)
- Reference: Amore 01-P
- Material: Tritan™ (high-performance copolyester)
Dimensions and capacity:
- Dimensions per cavity: 36 x 30 mm (heart shape)
- Cavity height: 19 mm
- Number of cavities: 21 cavities
- Average volume per candy: About 15-18 ml
- Mold dimensions: Standard professional format
Usage features:
- Supported temperature: -40°C to +80°C
- Compatible: Dark, milk, white, ruby chocolate
- Care: Hand wash or professional dishwasher
- Lifespan: Several thousand cycles
Professional applications and uses
Ideal occasions
This heart-shaped mold is perfectly suited for:
Romantic events:
- Valentine's Day: Premium pralines and chocolate candies
- Weddings and anniversaries: Luxurious personalized sugared almonds
- Corporate gifts: Elegant corporate chocolates
- Gourmet declarations and refined attentions
Professional production:
- Artisanal chocolateries and specialty shops
- Gourmet pastries and starred restaurants
- High-end event catering
- Workshops and training in chocolaterie
Types of Creations Possible
Classic chocolate bonbons:
- Ganache-filled pralines (dark, milk, white)
- Old-fashioned chocolates with caramelized dried fruits
- Chocolate mendiants in heart shape
- Cocoa-coated truffles
Contemporary creations:
- Two-layer bonbons with fruity inserts
- Textured pralines (crunchy, runny, mousse-like)
- Colored chocolates with tinted cocoa butter
- Ultra-trendy ruby chocolate creations
Sophisticated fillings:
- Flavored whipped ganaches (passion fruit, raspberry, yuzu)
- Fluid or semi-runny caramels
- Smooth hazelnut or almond praline
- Inserted fruit pastes
Patissland Expert Advice
Format Optimization
The generous 36x30 mm size of the Amore 01-P mold offers an ideal creative space for multi-texture compositions. The 19 mm height allows harmonious layering of several layers:
Example of recommended structure:
- Base (5mm): Tempered chocolate shell
- Melting center (6mm): Concentrated red fruit coulis
- Creaminess (6mm): 70% dark chocolate ganache
- Finish (2mm): Tempered chocolate base
Professional Tip: Shiny Colored Decoration
To enhance your heart-shaped candies and create a luxurious effect:
Cocoa butter coloring technique:
- Temper your colored cocoa butter (passion red, pink, gold)
- Apply with a soft brush or airbrush in the mold
- Let crystallize for 2-3 minutes at room temperature
- Pour your tempered chocolate as usual
Guaranteed result: The transparency of Tritan™ and its mirror finish amplify the brightness of colors for a visually spectacular result, worthy of the finest Parisian chocolatiers.
Professional Advantages
For Artisan Chocolatiers
- Perfect consistency: 21 identical candies in each batch
- Time Saving: Quick unmolding without excessive handling
- Brand Image: Flawless finish enhancing your creations
- Profitability: Exceptional durability amortized over thousands of cycles
For Creative Pastry Chefs
- Versatility: Compatible with all types of chocolates and fillings
- Creativity: Generous height for bold compositions
- Precision: Visual control of filling thanks to transparency
- Ease: No release spray needed
For Trainers and Schools
- Pedagogy: Transparency allowing visualization of the steps
- Durability: Withstands repeated use in a learning environment
- Safety: Material safe for students
- Results: Immediate motivating successes for learners
Care and Maintenance
Optimal Cleaning
After each use:
- Remove chocolate residues with warm water (max 40°C)
- Wash with a soft sponge and neutral detergent
- Rinse thoroughly with clear water
- Dry with a lint-free microfiber cloth
- Store flat in a dry place away from light
Professional dishwasher:
- Delicate cycle only
- Maximum temperature: 60°C
- Air drying recommended
Long-term storage
- Avoid contact with sharp objects
- Do not stack with excessive weight
- Store at stable room temperature (18-22°C)
- Protect from direct UV rays
Recommended Complementary Products
For a complete chocolate workshop
Tempering equipment:
- High-precision professional digital thermometer
- Electric bain-marie or tempering machine
- Chocolate spatulas and knives
Finishes and decorations:
- Colored cocoa butter (full range)
- Airbrush for chocolatiers
- Edible metallic powders (gold, silver, bronze)
- Decorative transfers for chocolate
Prestige packaging:
- Luxury ballotins for Valentine’s Day
- Individual transparent boxes
- Gold or silver pleated paper cups
- Satin ribbons and customizable labels
Why Order from Patissland?
Our Quality Commitment
- Official distributor
- Permanent stock for immediate delivery
- Technical expertise: personalized advice from professionals
- Responsive after-sales service: guaranteed post-purchase support
- Competitive prices all year round
Exclusive Services
- Fast and careful delivery with protective packaging
- Loyalty program for professionals
- Priority access to new products and limited editions
- Technical documentation provided in French
Frequently Asked Questions
Does the mold require a release spray? No, Tritan™ offers a perfect natural release if the chocolate is properly tempered.
Can it be used for materials other than chocolate? Mainly designed for chocolate, it can also be used for mirror glazes or sugar-based preparations.
How long does a Tritan™ mold last in professional use? With proper care, several years of intensive use without loss of quality.
Is the mold freezer safe? Yes, up to -40°C, ideal for quickly setting certain fillings.
