Silikomart Chocolate Mold
Chocolate mold - CR NE
Make your skull chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 8 skull-shaped chocolates. The flexible food-grade silicone allows effortless demolding without risk of breakage.
Total capacity: 80 mL. Cavity dimensions: 3 cm × 2.5 cm × 2 cm. Compatible with oven, refrigerator, freezer (temperatures: -60 °C to 230 °C).
Technical specifications
8
Cavities
10 mL per cavity
80 mL
Total capacity
Equivalent to 104 g of chocolate
Silicone
Material
Easy demolding
1"How much chocolate?" calculator
Required volume80 mL
Amount of melted chocolate105 g
To buy (15% tempering margin)120 g
Advice: Tempering naturally wastes 10-15% of material (residues in mixing bowl + spatula). Always plan a little more than the exact amount.
2Required level and completion time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature Halloween pralines, perfectly suited for precision molding.
4Express tempering - the 3 curves
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate whitens, does not 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. Express tempering without complex curves.
5Signature recipes for this mold
Two creative ideas by Patissland, designed for this Halloween praline mold. Ingredients selected from our Valrhona range.
Intense Guanaja Skulls
SignatureGuanaja 70% molding for intense black skulls. Strong graphic effect on Halloween buffet, no added decoration.
Key ingredients for this recipe
Guanaja 70% 250g
12.99 €
Ivory-Passion Skulls
Gourmet variationIvory 35% white phantom shell, Inspiration Passion filling (orange like pumpkin). Pale orange skulls, bold for modern Halloween.
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 | Skull |
| Number of cavities | 8 |
| Capacity per cavity | 10 mL |
| Total capacity | 80 mL |
| Cavity dimensions | 3 cm × 2.5 cm × 2 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 8 cavities of about 10 mL each. With one molding, you make 8 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 a perfect release. 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. Re-melting and re-tempering corrects the defect.
Can I use Candy Melts or Deco Melts instead of chocolate?
Yes, absolutely. 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 a stable room temperature (18-20 °C), not in the refrigerator (condensation causes spots).
Note: For a perfect first-time release, keep your mold flat at room temperature before use. A mold that is too cold (just taken from a cool cupboard) causes a thermal shock with the tempered chocolate.
To go further
Complete your chocolate project with our Valrhona selection: Guanaja 70% 250g, Ivoire 35% 250g, Inspiration Passion 250g, or browse the Valrhona chocolate collection at 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.
