Silikomart Chocolate Mold
Chocolate Mold - Egg
Make 140 mm egg-shaped chocolates with this rigid PET mold by Silikomart.
This Silikomart chocolate mold is designed to make 2 egg-shaped chocolates measuring 140 mm. The transparent rigid PET allows complete visual control of the molding process.
Total capacity: 350 mL. Cavity dimensions: 14 cm × 9 cm. Suitable for refrigerator and freezer use (temperatures: 0 °C to 60 °C).
Technical specifications
2
Cavities
175 mL per cavity
350 mL
Total capacity
That is 455 g of chocolate
Rigid PET
Material
Mirror-like shine
1"How much chocolate?" calculator
Required volume350 mL
Melted chocolate quantity462 g
Amount to buy (15% tempering allowance)530 g
Tip: Tempering naturally wastes 10–15% of the material (residue in the bowl and on the spatula). Always plan for a little more than the exact quantity.
2Required skill level and preparation time
3Recommended chocolate for this mold
Our selection of couverture chocolate for signature 3D Easter eggs, perfectly suited to precision molding.
4Express tempering - the 3 curves
Tempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.
| Chocolate | 1. Melting | 2. Cooling | 3. Reheating (working) |
|---|---|---|---|
| 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 the process, use the “Mycryo” method (Valrhona powdered cocoa butter): melt at 40–45 °C, add 1% Mycryo at 34–35 °C, and mix. Express tempering without a complex curve.
5Signature recipes for this mold
Two creative ideas by Patissland, designed for this 3D Easter egg mold. Ingredients selected from our Valrhona range.
Filled Caraïbe 3D Egg
SignatureTemper Caraïbe 66%, mold 2 half-eggs, and seal them with a heated blade. Fill with small Dulcey chocolates before closing for a surprise effect.
Two-Tone 3D Egg
Gourmet variationIvoire 35% white chocolate shell with marbled patterns in Inspiration Framboise (pink) and Yuzu (yellow). An artistic effect for an exceptional Easter table.
Key ingredients for this recipe
Ivoire 35% 250g
12.99 €
Inspiration Framboise 250g
17.99 €
Inspiration Yuzu 250g
17.99 €
6Make your mold last 10 years
A Silikomart mold is a long-lasting investment. Here is how to preserve its qualities over the years.
Wash by hand with lukewarm water and mild soap. Dry gently with a soft cloth to prevent scratches on the transparent PET.
Store flat in its original packaging, away from direct light and heat. PET can deform above 60 °C.
Dishwasher, oven, and freezing. Rigid PET does not withstand extreme temperature changes.
5 to 10 years with occasional use, provided you avoid impacts that scratch the surface and reduce its mirror-like shine.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | 140 mm egg |
| Number of cavities | 2 |
| Capacity per cavity | 175 mL |
| Total capacity | 350 mL |
| Cavity dimensions | 14 cm × 9 cm |
| Material | Food-grade rigid PET |
| Temperature resistance | 0 °C to 60 °C |
| Compatible with | Refrigerator, freezer |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 2 cavities of approximately 175 mL each. With a single molding session, you can therefore make 2 chocolates. For professional batch production, it is common to use 3–5 identical molds in parallel.
Why PET instead of silicone?
Rigid PET is preferred for 3D Easter eggs: it provides a clear mirror-like shine after unmolding and allows visual control of the molding process through its transparency. Silicone, which is more flexible, is better suited to individual pralines.
Why does my chocolate turn white after crystallization?
Whitening (bloom) indicates unsuccessful tempering: either the chocolate was melted too hot (>55 °C) or cooling was insufficient. The taste is not affected, but the shine and snap are lost. Re-melting 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 tempered chocolate.
How can I achieve a mirror finish on the chocolates?
Three keys: (1) precise tempering at the temperatures shown in the table above, (2) a perfectly clean and dry mold, and (3) crystallization at a stable room temperature (18–20 °C), not in the refrigerator, as condensation creates spots.
Please note: this rigid PET mold is not oven-safe (temperature resistance 0 °C to 60 °C, unlike the silicone molds in the range). Keep it at room temperature before use and handle the shell carefully: unlike silicone, PET does not flex to facilitate unmolding.
Choose the right Easter egg mold
This Egg mold uses a rigid, transparent PET shell rather than silicone: the material does not deform, providing visual control of the molding process and superior mirror-like shine, at the cost of a more limited temperature range (0 °C to 60 °C, no oven or extreme cold). For a soft silicone egg of the same volume, see the Choco Uovo mold. To make many small eggs at once, see the Choco Egg mold. To decorate a mini egg, see the Choco Stamp E stamps or the complete Uovo 01 & Choco Stamp E kit.
Learn more
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250g, Dulcey 35% Blond 250g, Ivoire 35% 250g, or browse the Valrhona chocolate collection at Patissland. Also see the Easter collection, the Chocolate Tools & Molds selection, or the full Silikomart range.
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.
