Silikomart Chocolate Mold
Chocolate Mold - My Snack
Make 8 individually sized snack bars with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 8 snack-bar-shaped chocolates. The flexible food-grade silicone allows easy release without risk of breakage.
Total capacity: 104 mL. Cavity dimensions: 8 cm × 2.5 cm × 1 cm. Oven, refrigerator, and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 8
- 13 mL per cavity
- Total capacity
- 104 mL
- That is 135 g of chocolate
- Material
- Silicone
- Easy to unmold
How much chocolate for one full mold?
- Pieces produced
- 8
- 1 full mold
- Required volume
- 104 mL
- Melted chocolate
- What you'll need
- 150 g
- 15% tempering allowance
For half a mold (4 pieces): use about half these quantities. For multiple molds, multiply these values by the number of molds used at the same time.
Skill level and preparation time
- Level
- Experienced
- 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 individual snack bars, perfectly suited to precision molding.
Recommended chocolate: Azelia 35% Hazelnut 250 g (€13.99)
Quick tempering: the 3 temperature curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, the chocolate develops a white bloom, loses its shine, and does not release from the mold properly.
| Chocolate | 1. Melt 2. Cool 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 from Patissland, designed for this individual snack bar mold, featuring ingredients selected from our Valrhona range.
Azelia Hazelnut Snack Bar Signature
Azelia 35% hazelnut milk chocolate shell, filled with crunchy hazelnut praline. A homemade premium chocolate bar to enjoy between baking sessions.
Key ingredients: Azelia 35% Hazelnut 250 g (€13.99), Crunchy 50% Almond Hazelnut Praline (€15.99)
Pure Praline Caraïbe Bar Indulgent variation
Molded Caraïbe 66% dark chocolate, filled with hazelnut spread. A simple, elegant bar for the minimalist pastry chef.
Key ingredients: Caraïbe 66% 250 g (€12.99), Hazelnut Spread (€12.99)
Make your mold last ten 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 it: Silikomart silicone is naturally non-stick.
- Routine cleaning: Warm water and mild soap, or the dishwasher (top rack). Avoid abrasive sponges, which can damage the silicone.
- Storage: Store flat or rolled without tight folds, away from direct heat and dust. Ideally, keep it in a closed box.
- Lifespan: 10 years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Snack Bar |
| Number of cavities | 8 |
| Capacity per cavity | 13 mL |
| Total capacity | 104 mL |
| Cavity dimensions | 8 cm × 2.5 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 tips
How many chocolates can I make at once?
This mold has 8 cavities of about 13 mL each. So a single molding makes 8 chocolates. For commercial batch production, it is common to use 3 to 5 identical molds in parallel.
Do I need to grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is all you need for perfect unmolding. Greasing it would leave greasy marks on the surface of the chocolate.
Why does my chocolate bloom after crystallization?
Blooming (fat bloom) indicates failed tempering: either the chocolate was overheated (above 55 °C) or it was not cooled enough. The flavor is not affected, but the shine and snap are lost. Remelting and retempering will fix the issue.
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 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 selection from Valrhona: Azelia 35% Hazelnut 250 g, Crunchy 50% Almond Hazelnut Praline, Caraïbe 66% 250 g, or browse the Valrhona chocolate collection at Patissland. Also discover other Silikomart chocolate molds in the range: Bar, Choco Spoon, Tartufino, or the full Chocolate Equipment & Molds section and Silikomart collection.
Learn 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.
