Silikomart Chocolate Mold
Chocolate mold - PRALINE
Make classic praline chocolates with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 15 classic praline-shaped chocolates. The flexible food-grade silicone allows for effortless unmolding without risk of breakage.
Total capacity: 90 mL. Cavity dimensions: 2.5 cm × 2 cm × 1.2 cm. Oven, refrigerator, and freezer safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 6 mL per cavity
- Total capacity
- 90 mL
- That's 117 g of chocolate
- Material
- Silicone
- Easy release
How much chocolate for a full mold?
- Pieces produced
- 15
- 1 full mold
- Required volume
- 90 mL
- Melted chocolate
- What you'll need
- 130 g
- 15% extra for tempering
For half a mold (7 pieces): use about half these quantities. For several molds, multiply these amounts by the number of molds used at the same time.
Required skill level and preparation time
- Skill level
- Advanced
- Careful tempering recommended, unmold with care
- Active time
- 35 min
- Tempering, molding, scraping
- Crystallization
- 2 h
- At room temperature, away from moisture
Recommended chocolate for this mold
Our selection of Valrhona couverture chocolate for signature classic pralines, perfectly suited to precision molding.
Recommended chocolate: Caraïbe 66% 250 g (€12.99)
Quick tempering: the 3 temperature 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. 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 classic praline mold, using carefully selected ingredients from our Valrhona range.
Caraïbe-Praliné Crunchy Pralines Signature
Tempering Caraïbe 66%, filled with crunchy almond hazelnut praline. A chocolatier classic, balancing bitterness and crunch.
Key ingredients: Caraïbe 66% 250 g (€12.99), Crunchy 50% Almond Hazelnut Praline (€15.99)
Caramelia Tartine Pralines Gourmet variation
A Caramelia 36% shell with a smooth caramel flavor and a hazelnut spread center. Comforting, like an upscale childhood snack.
Key ingredients: Caramelia 36% Caramel 250 g (€13.99), 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.
- Premier usage : Lavez à l'eau tiède savonneuse, séchez. Pas besoin de graisser : le silicone Silikomart est anti-adhérent par nature.
- Routine washing: Use warm water and mild soap, or a dishwasher (top rack). Avoid abrasive sponges, which can damage the silicone.
- Storage: Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep in a closed box.
- Lifespan: 10 years or more if well maintained. Signs of wear: ingrained greasy stains, loss of elasticity, permanent deformation.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Classic Praline |
| Number of cavities | 15 |
| Capacity per cavity | 6 mL |
| Total capacity | 90 mL |
| Cavity dimensions | 2.5 cm × 2 cm × 1.2 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 advice
How many chocolates can I make at once?
This mold has 15 cavities of about 6 mL each. So, one mold makes 15 chocolates. For professional batch production, it is common to use 3 to 5 identical molds at the same time.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate properly is enough for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate develop a white bloom after crystallizing?
The white bloom (fat bloom) indicates unsuccessful tempering: either the chocolate got too hot while melting (above 55 °C) or it was not cooled enough. The taste is unaffected, 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 to achieve a mirror finish on chocolates?
Three key factors: 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 can cause spots.
Additional resources
Complete your chocolate project with our Valrhona selection: Caraïbe 66% 250 g, 50% Crunchy Almond and Hazelnut Praline, Caramelia 36% Caramel 250 g, or browse the Valrhona chocolate collection at Patissland. Also discover the other Silikomart chocolate molds in the range: Cubo, Nature, Tartufino, or browse the entire Chocolate Equipment & Molds department and the Silikomart collection.
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.
