Silikomart Chocolate Mold
Chocolate Mold - Choco Crown
The crown mold for a festive or birthday cake topping with a royal look.
This Silikomart chocolate mold is designed to make 8 crown-shaped chocolates. The flexible food-grade silicone allows effortless release with no risk of breakage.
Total capacity: 96 mL. Cavity dimensions: 3.5 cm × 3 cm × 1.2 cm. Oven, refrigerator and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 8
- 12 mL per cavity
- Total capacity
- 96 mL
- That is 124 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Illustrative example based on the parameters below. Adjust the quantity to suit your project.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 8 (1 full mold) |
| Required volume | 96 mL |
| Amount of melted chocolate | 126 g |
| Amount to buy (including 15% extra for tempering) | 140 g |
Tip: Tempering naturally wastes 10 to 15% of the chocolate (residue in the mixing bowl and on the spatula). Always allow a little more than the exact amount needed.
Required skill level and preparation time
Level
Intermediate
Controlled tempering recommended; carefully unmold the crown tips
Active time
35 min
Tempering, molding and scraping
Crystallization
2 h
At room temperature, away from moisture
Recommended chocolate for this mold
Blond Dulcey 35%, with a natural gold color, for a royal-looking crown without coloring.
Quick tempering: the 3 temperature curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns cloudy, 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 crown mold. Ingredients selected from our Valrhona range.
Dulcey Gold Crowns
SignatureMolded in blond Dulcey 35%, with a natural gold color. A prestigious cake topping or birthday cake decoration with a royal finish.
Key ingredients for this recipe
Dulcey 35% Blond 250 g
12.99 €
Caraïbe Praline Heart Crowns
Indulgent variationDark Caraïbe 66% shell, almond hazelnut praline filling. Elegant and indulgent for a festive cake topping at a family celebration.
Make your mold last 10 years
A Silikomart mold is a lasting investment. Here’s how to preserve its quality 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 weaken the silicone.
Storage
Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep it in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: embedded grease stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Crown |
| Number of cavities | 8 |
| Capacity per cavity | 12 mL |
| Total capacity | 96 mL |
| Cavity dimensions | 3.5 cm × 3 cm × 1.2 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 8 cavities of about 12 mL each. So, with one mold, you can make 8 chocolates. For professional batch use, it is common to use 3 to 5 identical molds at the same time.
Should I 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 bloom after crystallization?
Blooming (fat or sugar bloom) indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or it was not cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering corrects the problem.
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.
How do you achieve a mirror finish on chocolates?
Three keys: precise tempering at the temperatures shown 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: Dulcey 35% Blond 250 g, Caraïbe 66% 250 g, Almond Hazelnut Praline 50%, or browse the Valrhona chocolate collection and the Chocolate Equipment & Molds collection, or the full Silikomart range.
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.
