Silikomart Chocolate Mold
Chocolate mold - CHOCO SPOON
Make your spoon chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 6 spoon-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without risk of breakage.
Total capacity: 90 mL. Cavity dimensions: 10 cm × 3 cm × 1 cm. Compatible with oven, refrigerator, freezer (temperatures: -60 °C to 230 °C).
Technical specifications
6
Cavities
15 mL per cavity
90 mL
Total capacity
Equivalent to 117 g of chocolate
Silicone
Material
Easy unmolding
1"How much chocolate?" calculator
Required volume90 mL
Amount of melted chocolate118 g
To buy (15% tempering margin)130 g
Advice: Tempering naturally wastes 10-15% of material (residues in mixing bowl + spatula). Always prepare a little more than the exact amount.
2Required level and completion time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature melting chocolate spoons, perfectly suited for precision molding.
4Quick tempering - the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate whitens, loses shine, and does not release properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheat (work) |
|---|---|---|---|
| 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 |
Tip: To simplify, use the "Mycryo" method (Valrhona cocoa butter powder): melt at 40-45 °C, add 1% Mycryo at 34-35 °C, mix. Quick tempering without complex curves.
5Signature recipes for this mold
Two creative ideas by Patissland, designed for this chocolate spoon mold to melt. Ingredients selected from our Valrhona range.
Caramelia Spoons for Hot Chocolate
SignatureCaramelia 36% caramel spoon to dip in hot milk: melts gently for homemade caramel hot chocolate. Signature winter gift.
Key ingredients for this recipe
Caramelia 36% Caramel 250g
13.99 €
Ivory Praline Spoons
Gourmet variationIvory 35% white spoon, sprinkled with almond hazelnut praline chips. Luxury effect for receptions or personalized gift boxes.
6Make your mold last 10 years
A Silikomart mold is a durable investment. Here's how to preserve its qualities over the years.
Wash with warm soapy water, dry. No need to grease: Silikomart silicone is naturally non-stick.
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges that weaken the silicone.
Flat or rolled without tight folds, protected from direct heat and dust. Ideally in a closed box.
10 years and more if well maintained. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformations.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | Spoon |
| Number of cavities | 6 |
| Capacity per cavity | 15 mL |
| Total capacity | 90 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
How many chocolates can I make at once?
This mold has 6 cavities of about 15 mL each. With one molding, you make 6 chocolates. For professional batch use, it is common to use 3-5 identical molds in parallel.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Properly tempering your chocolate is enough for perfect unmolding. Greasing would create greasy marks on the chocolate surface.
Why does my chocolate bloom after crystallization?
Blooming (efflorescence) indicates a failed tempering: either the melting was too hot (>55 °C), or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Remelting and retempering corrects the defect.
Can I use Candy Melts or Deco Melts instead of chocolate?
Yes, perfectly. Candy Melts (Wilton, Fun Cakes, 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 to achieve a mirror finish on chocolates?
Three keys: (1) precise tempering at the temperatures in the table above, (2) perfectly clean and dry mold, (3) crystallization at stable room temperature (18-20 °C), not in the refrigerator (condensation causes spots).
Note: For a perfect unmolding on the first try, keep your mold flat at room temperature before use. A mold that is too cold (just out of the fridge) creates a thermal shock with the tempered chocolate.
To go further
Complete your chocolate project with our Valrhona selection: Caramelia 36% Caramel 250g, Ivoire 35% 250g, Praliné Almond Hazelnut 50% Crunchy, or browse the Valrhona chocolate collection Patissland.
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.
