Silikomart Chocolate Mold
Chocolate Mold - Choco Spoon
Make spoon-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 6 spoon-shaped chocolates. The flexible food-grade silicone makes unmolding effortless, without the risk of breakage.
Total capacity: 90 mL. Cavity dimensions: 10 cm × 3 cm × 1 cm. Oven, refrigerator, and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 6
- 15 mL per cavity
- Total capacity
- 90 mL
- That is 117 g of chocolate
- Material
- Silicone
- Easy release
How much chocolate for a full mold?
- Pieces produced
- 6
- 1 full mold
- Required amount
- 90 mL
- Melted chocolate
- Required
- 130 g
- 15% tempering allowance
For half a mold (3 pieces): use about half these quantities. For multiple molds, multiply these amounts by the number of molds used at the same time.
Required skill level and preparation time
- Level
- Intermediate
- Controlled tempering recommended, careful unmolding
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 3 h
- At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature melt-in chocolate spoons, perfectly suited to precision molding.
Recommended chocolate: Caramelia 36% Caramel 250 g (€13.99)
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 unmold properly.
| 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 melt-in chocolate spoon mold, using ingredients selected from our Valrhona range.
Caramelia Hot Chocolate Spoons Signature
A Caramelia 36% caramel spoon to dip into hot milk: it slowly melts into homemade caramel hot chocolate. A signature winter gift.
Key ingredients: Caramelia 36% Caramel 250 g (€13.99)
Ivoire Praline Spoons Gourmet version
Ivoire 35% white chocolate spoon, sprinkled with almond hazelnut praline chips. A premium touch for a reception or a personalized gift box.
Key ingredients: Ivoire 35% 250 g (€12.99), Crunchy Almond Hazelnut Praline 50% (€15.99)
Make your mold last ten 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: Silikomart silicone is naturally nonstick.
- Regular 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 creases, away from direct heat and dust. Ideally, keep in a closed box.
- Lifespan: 10 years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| 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 |
| 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 6 cavities, each about 15 mL. So you can make 6 chocolates in one batch. For professional production, it's common to use 3 to 5 identical molds at a time.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Tempering your chocolate properly is enough for a 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 heated too much (above 55 °C) or it wasn't cooled enough. The taste is unaffected, 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, where condensation causes spots.
Additional resources
Complete your chocolate project with our Valrhona selection: Caramelia 36% Caramel 250 g, Ivoire 35% 250 g, Crunchy 50% Almond Hazelnut Praline, or browse the Valrhona chocolate collection at Patissland. Also discover other Silikomart chocolate molds in the range: My Snack, Tartufino, Bar, or browse the full Chocolate Equipment & Molds section and the Silikomart collection.
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.
