Silikomart - Chocolate Mold
Chocolate mold - Choco Winter
Make winter-themed chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 chocolates in winter-themed shapes. The flexible food-grade silicone makes unmolding effortless, without risk of breakage.
Total capacity: 116 ml. Cavity dimensions: 2.8 cm × 2 cm × 1.2 cm. Oven, refrigerator, and freezer safe (withstands -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 7.7 ml per cavity
- Total capacity
- 116 ml
- That’s 150 g of chocolate
- Material
- Silicone
- Easy to unmold
Required skill level and preparation time
- Level
- Experienced
- Careful tempering recommended, unmold with care
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from moisture
Amount of chocolate needed (entire mold)
| Required volume | 115 ml |
|---|---|
| Melted chocolate quantity | 152 g |
| Amount to buy (15% tempering allowance) | 170 g |
Tempering chocolate for this mold
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate develops a white bloom, lacks shine, and does not unmold properly.
| Dark 60-72% | Melt at 50-55 °C, cool to 28-29 °C, work at 31-32 °C |
|---|---|
| Milk 30-40% | Melt at 45-50 °C, cool to 27-28 °C, work at 29-30 °C |
| White / Inspiration | Melt at 40-45 °C, cool to 26-27 °C, work at 28-29 °C |
Delicious ideas
Chocolate recommended for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding.
- Caramelia Strawberry Trees: Caramelia 36% milk caramel shell, filled with Inspiration Strawberry. The fruit’s natural pink color is perfect for a trendy Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Yuzu White Snowflakes: Tempered Ivoire 35% White chocolate, filled with Inspiration Yuzu. Winter citrus fruit Yuzu brightens white chocolate to create refreshing snowflakes. Ingredients: Ivoire 35% White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a 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 weaken the silicone.
- Storage: flat or rolled without tight folds, away from direct heat and dust, ideally in a closed box.
- Lifespan: ten years or more if properly maintained. Signs of wear: embedded greasy spots, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Winter designs |
| Number of cavities | 15 |
| Capacity per cavity | 7.7 ml |
| Total capacity | 116 ml |
| Cavity dimensions | 2.8 cm × 2 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 15 cavities of about 7.7 ml each. So one molding makes 15 chocolates. For professional batch production, it's common to use 3 to 5 identical molds in parallel.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough for perfect release. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate bloom after crystallization?
Bloom (fat bloom) indicates failed tempering: either the chocolate was melted at too high a temperature (over 55 °C), or it was not cooled enough. The taste is not affected, but the shine and snap are lost. Remelting and retempering corrects the defect.
Can I use Candy Melts instead of chocolate?
Yes. 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 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 creates spots.
Additional resources
Also discover Christmas Chocolate Mold, Mr Ginger Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36 % Caramel 250 g, Strawberry Inspiration 250 g, Ivoire 35 % White 250 g. Browse Chocolate Equipment & Molds, the Silikomart collection or our Christmas selection.
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.
