Silikomart Chocolate Mold
Chocolate Mold - Baby
A compact sphere shape, designed for small batches of filled pralines.
This Silikomart chocolate mold is designed to make 15 compact sphere-shaped chocolates. The flexible food-grade silicone allows for effortless release without risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 2.7 cm × 2.4 cm. Oven, refrigerator, and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 8 mL per cavity
- Total capacity
- 120 mL
- That is 156 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Example for reference, 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 | 120 mL |
| Amount of melted chocolate | 158 g |
| Amount to buy (including 15% extra for tempering) | 180 g |
Tip: Tempering naturally wastes 10 to 15% of the ingredients (residue in the mixing bowl and on the spatula). Always prepare a little more than the exact amount needed.
Required skill level and preparation time
Skill level
Experienced
Controlled tempering recommended; unmold carefully
Active time
35 min
Tempering, molding, and scraping
Crystallization
2 h
At room temperature, away from moisture
Chocolate recommended for this mold
Our selection of couverture chocolate for signature praline spheres, perfectly suited to precision molding.
Quick tempering: the 3 temperature 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 sphere mold. Ingredients selected from our Valrhona range.
Passion-Ivoire Spheres
SignatureWhite Ivoire chocolate shell with an Inspiration Passion ganache center. The acidity of the passion fruit balances the sweetness of the white chocolate.
Pure Caraïbe Spheres
Gourmet variationMolded Caraïbe 66% dark chocolate, filled with almond hazelnut praline. Elegant spheres for a buffet or a premium gift box.
Make your mold last 10 years
A Silikomart mold is a long-lasting investment. Here’s how to preserve its qualities over the years.
First use
Wash with warm, soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.
Routine cleaning
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
Storage
Flat or loosely rolled, without tight creases, away from direct heat and dust. Ideally stored 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 | Sphere |
| Number of cavities | 15 |
| Capacity per cavity | 8 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 2.7 cm × 2.4 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 8 mL each. With one casting, you can make 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds at once.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Tempering your chocolate properly is enough for perfect release. Greasing it would leave greasy marks on the chocolate surface.
Why does my chocolate develop a white bloom after crystallizing?
Blooming indicates failed tempering: either the chocolate was melted at too high a temperature (above 55 °C), or it was not cooled enough. The taste is unaffected, but the gloss and snap are lost. Remelting and retempering will fix the problem.
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 glossy than with tempered chocolate.
How do you achieve a mirror finish on chocolates?
Three keys: precise tempering at the temperatures in the table above, a perfectly clean and dry mold, and crystallization at a stable room temperature (18-20 °C), not in the refrigerator (condensation causes spots).
Additional resources
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250 g, Ivoire 35% 250 g, Inspiration Passion 250 g, or browse the Valrhona chocolate collection and the Chocolate Equipment & Molds collection, or the entire Silikomart range.
Discover more
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.
