Silikomart Chocolate Mold
Chocolate Mold - MONAMOUR
Make heart-shaped chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 12 heart-shaped chocolates. The flexible, food-grade silicone makes unmolding effortless, with no risk of breakage.
Total capacity: 150 mL. Cavity dimensions: 3 cm × 2.8 cm × 1.5 cm. Oven-, refrigerator- and freezer-safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 12
- 12.5 mL per cavity
- Total capacity
- 150 mL
- That's 195 g of chocolate
- Material
- Silicone
- Easy release
Quantity guide
Illustrative example, based on the settings below. Adjust the quantity to suit your project.
| Chocolate type | Dark chocolate |
|---|---|
| Number of pieces | 12 (1 full mold) |
| Required volume | 150 mL |
| Melted chocolate quantity | 198 g |
| To purchase (15% tempering margin) | 220 g |
Tip: Tempering naturally wastes 10-15% of the chocolate (residue in the bowl and on the spatula). Always prepare a little more than the exact amount needed.
Required skill level and preparation time
Skill level
Beginner
Easy to unmold, no sticking, ideal for first-timers
Active time
30 min
Tempering + molding + scraping
Crystallization
2 h
At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of couverture chocolate for signature heart pralines, perfectly suited to precision molding.
Quick tempering - the 3 temperature curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and won’t release from the mold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheat (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 by Patissland, designed for this heart praline mold. Ingredients selected from our Valrhona range.
Dulcey-Raspberry Hearts
SignatureTemper the Dulcey and fill with an Inspiration Framboise crémeux. The caramelized blond chocolate enhances the fruity acidity for a signature layered heart.
Hazelnut Praliné Hearts
Indulgent variationMake shells with Caraïbe 66% dark chocolate and fill with crunchy almond hazelnut praliné. Crunchy texture + dark chocolate bitterness = a classic chocolatier pairing.
Key ingredients for this recipe
Caraïbe 66% 250 g
12.99 €
50% Crunchy Almond Hazelnut Praliné
15.99 €
Make your mold last 10 years
A Silikomart mold is a long-lasting investment. Here’s how to preserve its quality over the years.
First use
Wash with warm, soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.
Routine cleaning
Warm water and mild soap, or dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.
Storage
Store flat or rolled without tight folds, away from direct heat and dust. Ideally, keep in a closed box.
Lifespan
10 years or more with proper care. Signs of wear: ingrained grease stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Heart |
| Number of cavities | 12 |
| Capacity per cavity | 12.5 mL |
| Total capacity | 150 mL |
| Cavity dimensions | 3 cm × 2.8 cm × 1.5 cm |
| Material | Food-grade silicone |
| Heat 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 12 cavities of about 12.5 mL each. So one molding produces 12 chocolates. For professional batch production, it's common to use 3-5 identical molds at the same time.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally nonstick. Tempering your chocolate correctly is enough for perfect release. Greasing would leave greasy marks on the chocolate's surface.
My chocolate turns white after crystallization. Why?
Blooming (efflorescence) indicates unsuccessful tempering: either the chocolate was melted too hot (>55 °C), or cooling was insufficient. The taste is unaffected, 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, 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 key points: (1) precise tempering at the temperatures shown in the table above, (2) a perfectly clean and dry mold, (3) crystallization at a stable room temperature (18-20 °C), not in the refrigerator (condensation causes spots).
Choosing the right heart mold
Monamour makes 12 generous hearts, with 12.5 mL per cavity (150 mL total), designed for individually served chocolates that fit nicely in the mouth or premium gift boxes. For smaller, more delicate hearts that can be made in larger quantities for candy bowls or wedding favors, see the My Love mold (12 cavities of 8 mL).
Additional resources
Complete your chocolate project with our Valrhona selection: Dulcey 35% Blond 250 g, Inspiration Framboise 250 g, Caraïbe 66% 250 g, or browse the Valrhona chocolate collection. Also see our selection of Chocolate Equipment & Molds or the full Silikomart range.
Take it 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.
