Silikomart Chocolate Mold
Chocolate Mold - Choco Drop
Make drop-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 drop-shaped chocolates. The flexible food-grade silicone allows for effortless unmolding without risk of breakage.
Total capacity: 105 mL. Cavity dimensions: 2.5 cm × 2 cm × 1.5 cm. Oven-, refrigerator-, and freezer-safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 7 mL per cavity
- Total capacity
- 105 mL
- That’s 136 g of chocolate
- Material
- Silicone
- Easy release
How much chocolate is needed for a full mold?
- Pieces produced
- 15
- 1 full mold
- Amount required
- 105 mL
- Melted chocolate
- What you’ll need
- 150 g
- 15% tempering allowance
For half a mold (7 pieces): allow for about half these quantities. For several molds, multiply these amounts by the number of molds used at the same time.
Required skill level and preparation time
- Level
- Experienced
- Controlled tempering recommended, careful unmolding
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature drop-shaped pralines, perfectly suited to precision molding.
Recommended chocolate: Raspberry Inspiration 250 g (€17.99)
Quick tempering: the 3 temperature curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate develops a white bloom, loses its shine, and does not release properly from the mold.
| 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 |
Signature recipes for this mold
Two creative ideas from Patissland, designed for this drop mold, using ingredients selected from our Valrhona range.
Raspberry Inspiration Drops Signature
Molded entirely from Raspberry Inspiration, with no filling. Natural pink color and pure fruity flavor. Ideal for a romantic wedding table.
Key ingredients: Raspberry Inspiration 250 g (€17.99)
Two-Tone Drops Indulgent variation
Create drops in different colors with the 4 Inspirations. A painter’s palette effect for a creative birthday buffet.
Key ingredients: Raspberry Inspiration 250 g (€17.99), Strawberry Inspiration 250 g (€17.99), Passion Fruit Inspiration 250 g (€17.99)
Make your mold last ten years
A Silikomart mold is a 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 washing: Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
- Storage: Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep in a closed box.
- Lifespan: 10 years or more with proper care. Signs of wear: ingrained grease stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Drop |
| Number of cavities | 15 |
| Capacity per cavity | 7 mL |
| Total capacity | 105 mL |
| Cavity dimensions | 2.5 cm × 2 cm × 1.5 cm |
| Material | Food-grade silicone |
| Heat 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 about 7 mL each. So one mold makes 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough for perfect unmolding. Greasing it would leave greasy marks on the chocolate surface.
Why does my chocolate turn white after crystallization?
Blooming (fat bloom) indicates failed tempering: either the chocolate was melted too hot (over 55 °C) or it was not cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering corrects the defect.
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 shiny than with tempered chocolate.
How do I 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, where condensation causes spots.
Additional resources
Complete your chocolate project with our Valrhona selection: Raspberry Inspiration 250 g, Strawberry Inspiration 250 g, Passion Inspiration 250 g, or browse the Valrhona chocolate collection at Patissland. Also discover other Silikomart chocolate molds in the range: Cubo, Tartufino, Nature, or explore the entire Equipment & Chocolate Molds department and the Silikomart collection.
Explore further
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.
