Silikomart - Chocolate Mold
Chocolate Mold - Mini Log
Make mini log chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 30 mini log-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 150 ml. Cavity dimensions: 3 cm × 1.5 cm × 1 cm. Oven-, refrigerator-, and freezer-safe (resistant from -60°C to 230°C).
Technical specifications
30
Cavities
5 ml per cavity
150 ml
Total capacity
That is 195 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Intermediate
Level
Recommended: controlled tempering and careful unmolding
35 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from moisture
Amount of chocolate required (full mold)
| Required volume | 150 ml |
| Melted chocolate quantity | 198 g |
| To buy (15% tempering allowance) | 220 g |
Advice: tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always plan for a little more than the exact amount.
Tempering chocolate for this mold
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate develops a bloom, loses its 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 |
Tip: to simplify the process, use the Mycryo method (Valrhona powdered cocoa butter): melt at 40–45°C, add 1% Mycryo at 34–35°C, and mix. Quick tempering without a complex curve.
Gourmet suggestions
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature mini logs and precision molding.
- Caramelia Praline Yule Logs: 36% Caramelia caramel chocolate shell, almond and hazelnut praline filling. Miniature Christmas log bites without complex pastry work. Ingredients: Caramelia 36% Caramel 250 g, Almond Hazelnut Praline 50%.
- Dulcey–Red Berry Yule Logs: 35% Dulcey blond chocolate shell, Strawberry Inspiration filling. Pink and golden logs for the holiday season. Ingredients: Dulcey 35% Blond 250 g, Strawberry Inspiration 250 g.
Make your mold last ten years
A Silikomart mold is a durable 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: use warm water and mild soap, or a 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 in a closed box.
- Service life: ten years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
| Shape | Mini Yule Log |
| Number of cavities | 30 |
| Capacity per cavity | 5 ml |
| Total capacity | 150 ml |
| Cavity dimensions | 3 cm × 1.5 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 30 cavities of approximately 5 ml each. With a single molding, you can therefore make 30 chocolates. For professional batch production, it is 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. Properly tempering your chocolate is enough for perfect release. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate bloom after crystallization?
Blooming (efflorescence) indicates failed tempering: either the chocolate was melted at too high a temperature (above 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 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 can I 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.
Please note: for perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold, taken from the refrigerator or a cool cupboard, creates thermal shock when it comes into contact with tempered chocolate.
Going further
Also discover Frozen Chocolate Mold, Christmas Tree Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, 50% Almond Hazelnut Praline, Dulcey 35% Blond 250 g. Browse Chocolate Equipment & Molds, the Silikomart collection, or our Christmas selection.
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.
