{"product_id":"moule-a-chocolat-choco-biscuits","title":"Chocolate Mold - Choco Biscuits","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eSilikomart Chocolate Mold\u003c\/span\u003e\u003ch3 class=\"pl8-title pl8-title-long\"\u003eChocolate mold - Choco Biscuits\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003eThe round biscuit shape is ideal for your first chocolate-making project and guarantees easy unmolding.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eThis Silikomart chocolate mold is designed to make 10 chocolates shaped like round biscuits. The flexible food-grade silicone makes unmolding effortless, with no risk of breakage.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eTotal capacity: 100 mL. Cavity dimensions: 3 cm × 3 cm × 1 cm. Oven, refrigerator and freezer safe (temperatures: -60 °C to 230 °C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCavities\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e10\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e10 mL per cavity\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eTotal capacity\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e100 mL\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eThat's 130 g of chocolate\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eMaterial\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003eSilicone\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eEasy to unmold\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003csection class=\"pl8-section pl8-recipe\"\u003e\u003ch3 class=\"pl8-heading\"\u003eQuantity guide\u003c\/h3\u003e\n\u003cp class=\"pl8-text pl8-small\"\u003eIllustrative example based on the parameters below. Adjust the amount to suit your project.\u003c\/p\u003e\n\u003cdiv class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eType of chocolate\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eDark chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eNumber of pieces\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e10 (1 full mold)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eRequired volume\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e100 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eAmount of melted chocolate\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e132 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth scope=\"row\" class=\"pl8-th\"\u003eTo buy (15% tempering margin)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e150 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cp class=\"pl8-text pl8-small\"\u003eTip: Tempering naturally wastes 10 to 15% of the ingredients (residue in the mixing bowl and on the spatula). Always allow a little more than the exact amount.\u003c\/p\u003e\u003c\/section\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nRequired skill level and preparation time\u003c\/h3\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-muted\"\u003eLevel\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eBeginner\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003eEasy to unmold, no joining, ideal for a first try\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-muted\"\u003eActive time\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003e30 min\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003eTempering, molding and scraping\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-muted\"\u003eCrystallization\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003e2 h\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003eAt room temperature, away from moisture\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nRecommended chocolate for this mold\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eOur selection of couverture chocolate for signature biscuit pralines, perfectly suited to precision molding.\u003c\/p\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003ca class=\"pl8-related-card\" href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-caramelia-36percent-valrhona-1.png?v=1772135239\" alt=\"Caramelia 36% Caramel Chocolate 250g\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cdiv class=\"pl8-muted\"\u003eRecommended chocolate\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eCaramelia 36% Caramel Chocolate 250 g\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e13.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-block\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nQuick tempering: the 3 temperature curves\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eTempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and won’t release properly from the mold.\u003c\/p\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical pl8-table-wide\"\u003e\n\u003cthead class=\"pl8-thead\"\u003e\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\"\u003eChocolate\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003e1. Melting\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003e2. Cooling\u003c\/th\u003e\n\u003cth class=\"pl8-th\"\u003e3. Reheat (working temperature)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eDark 60-72%\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e50-55 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e28-29 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e31-32 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMilk 30-40%\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e45-50 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e27-28 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e29-30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eWhite \/ Inspiration\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e40-45 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e26-27 °C\u003c\/td\u003e\n\u003ctd class=\"pl8-td\"\u003e28-29 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003ePlease note\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eTip:\u003c\/strong\u003e To simplify things, use the Mycryo method (Valrhona cocoa butter powder): melt at 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Quick tempering without a complex curve.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nSignature recipes for this mold\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eTwo creative ideas from Patissland, designed for this cookie mold. Ingredients selected from our Valrhona range.\u003c\/p\u003e\n\u003cdiv class=\"pl8-section pl8-recipe\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eCaramelia Chocolate Cookies\u003c\/h4\u003e\n\u003cspan class=\"pl8-tag\"\u003eSignature\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"pl8-text\"\u003eCaramelia 36% molding for a caramelized cookie effect. Hazelnut spread filling for a crunchy chocolate cookie.\u003c\/p\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003cdiv class=\"pl8-text\"\u003eKey ingredients for this recipe\u003c\/div\u003e\n\u003ca class=\"pl8-related-card\" href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-caramelia-36percent-valrhona-1.png?v=1772135239\" alt=\"Caramelia 36% Caramel Chocolate 250g\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eCaramelia 36% Caramel Chocolate 250 g\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e13.99 €\u003c\/div\u003e\n\u003c\/a\u003e\u003ca class=\"pl8-related-card\" href=\"\/en\/products\/pate-a-tartiner-noisettes\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-tartiner-noisettes-valrhona-1.jpg?v=1772155694\" alt=\"Hazelnut Spread\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eHazelnut Spread\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-section pl8-recipe\"\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eDulcey Chocolate Chip Cookies\u003c\/h4\u003e\n\u003cspan class=\"pl8-tag\"\u003eIndulgent variation\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"pl8-text\"\u003eDulcey 35% blond chocolate shell, filled with dark chocolate chips 52%. A miniature cookie effect, with contrasting flavors and textures.\u003c\/p\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003cdiv class=\"pl8-text\"\u003eKey ingredients for this recipe\u003c\/div\u003e\n\u003ca class=\"pl8-related-card\" href=\"\/en\/products\/dulcey-valrhona\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-dulcey-35percent-valrhona-1.png?v=1772136959\" alt=\"Dulcey 35% Blond Chocolate 250g\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eDulcey 35% Blond Chocolate 250 g\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/a\u003e\u003ca class=\"pl8-related-card\" href=\"\/en\/products\/pepite-de-chocolat-noir-250g\"\u003e\n\u003cdiv class=\"pl8-media-wrap\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pepites-de-chocolat-noir-52percent-250g-valrhona-1.png?v=1772135242\" alt=\"Dark Chocolate Chips 52% 250g\" loading=\"lazy\" class=\"pl8-media-img\"\u003e\u003c\/div\u003e\n\u003ch4 class=\"pl8-subheading\"\u003eDark Chocolate Chips 52% 250 g\u003c\/h4\u003e\n\u003cdiv class=\"pl8-small\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003e\nMake your mold last 10 years\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eA Silikomart mold is a durable investment. Here’s how to preserve its qualities over the years.\u003c\/p\u003e\n\u003cdiv class=\"pl8-card-grid\"\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-block\"\u003eFirst use\u003c\/div\u003e\n\u003cdiv class=\"pl8-small\"\u003eWash with warm, soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-block\"\u003eRegular cleaning\u003c\/div\u003e\n\u003cdiv class=\"pl8-small\"\u003eWarm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can damage the silicone.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-block\"\u003eStorage\u003c\/div\u003e\n\u003cdiv class=\"pl8-small\"\u003eStore flat or rolled without tight folds, away from direct heat and dust. Ideally, keep it in a closed box.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-small-card\"\u003e\n\u003cdiv class=\"pl8-block\"\u003eLifespan\u003c\/div\u003e\n\u003cdiv class=\"pl8-small\"\u003e10 years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFull technical specifications\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eBrand\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSilikomart (Italy)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eShape\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eCookie\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eNumber of cavities\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCapacity per cavity\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e10 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eTotal capacity\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e100 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCavity dimensions\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e3 cm × 3 cm × 1 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMaterial\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eFood-grade silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eHeat resistance\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e-60 °C to 230 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCompatible\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eOven, refrigerator, freezer, dishwasher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eBPA-free\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003csection class=\"pl8-section pl8-rule\"\u003e\u003ch3 class=\"pl8-heading\"\u003eYour questions, our advice\u003c\/h3\u003e\n\u003cdiv class=\"pl8-faq\"\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eHow many chocolates can I make at once?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eThis mold has 10 cavities of about 10 mL each. So one mold makes 10 chocolates. For professional batch production, it’s common to use 3 to 5 identical molds at once.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eShould I grease the silicone mold before use?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eNo. Silikomart silicone is naturally non-stick. Properly tempering your chocolate is all it takes for perfect release. Greasing would leave greasy marks on the chocolate’s surface.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eWhy does my chocolate turn white after crystallization?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eBlooming (fat bloom) indicates failed tempering: either the chocolate was heated too much (above 55 °C) or it wasn't cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering corrects the issue.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eIs this mold suitable for a first chocolate-making project?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eYes, this is the most beginner-friendly format in the chocolate mold range: wide, shallow cavities (1 cm), with no thin sections or fragile details, making unmolding easy even if the tempering isn't perfect.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCan I use Candy Melts or Deco Melts instead of chocolate?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\n\u003cp class=\"pl8-text\"\u003eYes, 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003ePlease note\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e For perfect unmolding on the first try, store your mold flat at room temperature before use. A mold that's too cold (straight from a cool cupboard) causes thermal shock when it comes into contact with tempered chocolate.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eAdditional resources\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eComplete your chocolate project with our Valrhona selection: \u003ca class=\"pl8-link\" href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramel 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/en\/products\/pate-a-tartiner-noisettes\"\u003eHazelnut Spread\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/en\/products\/dulcey-valrhona\"\u003eDulcey 35% Blond 250 g\u003c\/a\u003e, or browse the \u003ca class=\"pl8-link\" href=\"\/en\/collections\/valrhona\"\u003eValrhona chocolate collection\u003c\/a\u003e and the \u003ca class=\"pl8-link\" href=\"\/en\/collections\/materiels-moules-a-chocolat\"\u003eChocolate Equipment \u0026amp; Molds collection\u003c\/a\u003e, or the full \u003ca class=\"pl8-link\" href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003eExplore further\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\" class=\"pl8-related\"\u003eRecommended chocolate Caramelia 36% Caramel 250 g 13.99 € →\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/products\/pate-a-tartiner-noisettes\" class=\"pl8-related\"\u003eHazelnut Spread 12.99 €\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/products\/dulcey-valrhona\" class=\"pl8-related\"\u003eDulcey 35% Blond 250 g 12.99 €\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":49638665027923,"sku":"22.125.77.0065","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-choco-biscuits-silikomart-1.webp?v=1772153256","url":"https:\/\/patissland.fr\/en\/products\/chocolate-mold-choco-biscuits","provider":"Patissland","version":"1.0","type":"link"}