Silikomart Chocolate Mold
Chocolate mold - Choco Flower
A generic 4-petal flower mold, designed to create multiple colors on the same tray.
This Silikomart chocolate mold is designed to make 8 generic 4-petal flower-shaped chocolates. The flexible food-grade silicone allows for effortless unmolding without the risk of breakage.
Total capacity: 96 mL. Cavity dimensions: 3.5 cm × 3.5 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's 124 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Illustrative example corresponding to 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 |
| To buy (15% tempering margin) | 140 g |
Tip: Tempering naturally wastes 10 to 15% of the chocolate (residue in the mixing bowl and on the spatula). Always allow for a little more than the exact amount.
Required skill level and preparation time
Level
Experienced
Careful tempering recommended, take care when unmolding
Active time
35 min
Tempering, molding and scraping
Crystallization
2 h
At room temperature, away from moisture
Recommended chocolate for this mold
A neutral Ivoire 35% base to coat each flower in a different color: our selection for a varied edible bouquet.
Quick tempering: the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate turns white, does not shine, and does not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheat (working) |
|---|---|---|---|
| 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 generic 4-petal flower mold. Ingredients selected from our Valrhona range.
Multicolored Ivoire Bouquet
SignatureMake shells with pure white Ivoire 35% in all 8 cavities, then brush each flower with colored cocoa butter (pink, yellow, orange) for a varied bouquet without changing molds.
Key ingredients for this recipe
Ivoire 35% 250 g
12.99 €
Dulcey Caramel Flowers
Indulgent variationCaramelized Blond 35% Dulcey shell, almond hazelnut praline filling. Golden color and biscuit flavor for extra-indulgent flowers.
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 it: 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
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: ingrained greasy stains, loss of elasticity, permanent deformation.
Full specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Flower (4 petals) |
| Number of cavities | 8 |
| Capacity per cavity | 12 mL |
| Total capacity | 96 mL |
| Cavity dimensions | 3.5 cm × 3.5 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 a time?
This mold has 8 cavities of about 12 mL each. So one pour makes 8 chocolates. For professional batch production, it’s 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 non-stick. Properly tempering your chocolate is all you need for perfect unmolding. Greasing the mold would leave greasy marks on the chocolate’s surface.
Why does my chocolate bloom after crystallizing?
Bloom (fat bloom) indicates failed tempering: either the chocolate was too hot (above 55 °C) or it wasn’t cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and tempering again will fix the issue.
Can I give each flower in the mold a different color?
Yes, that's the main use of this generic mold: mold all 8 cavities with plain Ivoire 35%, then paint each unmolded flower with a different colored cocoa butter (spray or brush) to create different shades on the same tray.
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 glossy than with tempered chocolate.
Additional resources
Complete your chocolate project with our Valrhona selection: Ivoire 35% 250 g, Dulcey 35% Blond 250 g, Rose Chocolate Mold, 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.
