Silikomart Chocolate Mold
Chocolate Mold - Classic Choco Bar
The elongated snack bar format, designed for filled bars in a chocolate bar style.
This Silikomart chocolate mold is designed to make 4 elongated snack-size chocolate bars. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 10 cm × 3 cm × 1 cm. Oven-, refrigerator-, and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 4
- 30 mL per cavity
- Total capacity
- 120 mL
- That is 156 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Illustrative example based on the settings below. Adjust the quantity to suit your preparation.
| Type of chocolate | Dark chocolate |
|---|---|
| Number of pieces | 4 (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 allow a little more than the exact amount needed.
Required skill level and preparation time
Skill level
Advanced
Controlled tempering recommended, careful unmolding
Active time
35 min
Tempering, molding, and scraping
Crystallization
3 h
At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of couverture chocolate for signature snack bars, perfectly suited to precision molding.
Quick tempering: the 3 temperature curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not release properly from the mold.
| 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 classic bar mold. Ingredients selected from our Valrhona range.
Azelia Hazelnut Snack Bar
Signature35% milk chocolate Azelia shell, crunchy hazelnut praline filling. Homemade premium chocolate bar style.
Key ingredients for this recipe
Azelia 35% Hazelnut 250 g
13.99 €
Crunchy 50% Almond Hazelnut Praliné
15.99 €
Pure Praliné Caraïbe Bar
Gourmet variationIntensely dark Caraïbe 66% chocolate shell, hazelnut spread filling. A simple, elegant bar for the minimalist pastry chef.
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 can damage the silicone.
Storage
Store flat or rolled without tight folds, away from direct heat and dust. Ideally, keep it in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: ingrained grease stains, loss of elasticity, permanent deformation.
Complete specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Classic Bar |
| Number of cavities | 4 |
| Capacity per cavity | 30 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 10 cm × 3 cm × 1 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 tips
How many chocolates can I make at once?
This mold has 4 cavities of about 30 mL each. So one batch makes 4 chocolates. For professional production, it's common to use 3 to 5 identical molds at the same time.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate properly is enough to ensure perfect release. Greasing the mold would leave greasy marks on the chocolate's surface.
Why does my chocolate bloom after crystallization?
Blooming indicates unsuccessful tempering: either the chocolate was melted at too high a temperature (above 55 °C) or it wasn't cooled enough. The taste isn't affected, but the shine and snap are lost. Remelting and retempering will fix 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: Azelia 35% Hazelnut 250 g, Almond Hazelnut Praline 50% Crunchy, Caraïbe 66% 250 g, or browse the Valrhona chocolate collection and the Chocolate Equipment & Molds collection, or the full Silikomart range.
Explore 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.
