Silikomart - Chocolate Mold
Chocolate Mold - Tree
Make 15 identical small tree-shaped chocolates with this silicone mold from Silikomart.
This Silikomart chocolate mold is designed to make 15 tree-shaped chocolates, all the same size. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 105 ml. Cavity dimensions: 2.8 cm x 2 cm x 1 cm. Oven-, refrigerator-, and freezer-safe (resistance from -60 °C to 230 °C).
Technical specifications
15
Cavities
7 ml per cavity
105 ml
Total capacity
Equivalent to 136 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Experienced
Skill level
Tempering expertise recommended, careful unmolding
35 min
Active time
Tempering, molding, scraping
2 h
Crystallization
At room temperature, away from humidity
Amount of chocolate required (full mold)
| Required volume | 105 ml |
| Amount of melted chocolate | 138 g |
| To purchase (15% tempering allowance) | 150 g |
Tip: 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 turns gray, loses its shine, and does not unmold properly.
| Dark 60-72% | Melting 50-55 °C, cooling 28-29 °C, working 31-32 °C |
| Milk 30-40% | Melting 45-50 °C, cooling 27-28 °C, working 29-30 °C |
| White / Inspiration | Melting 40-45 °C, cooling 26-27 °C, working 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 temperature curve.
Delicious suggestions
Chocolate recommended for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding in small cavities.
- Caramelia Strawberry Trees: 36% milk caramel Caramelia shell, filled with Inspiration Strawberry, sized for the small cavities of this mold. Natural pink fruit color for a series of identical bites on the Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Ivory-Yuzu Snowflakes: 35% white Ivory tempering, filled with Inspiration Yuzu. Winter yuzu citrus brightens the white chocolate for refreshing little snowflakes in a compact format suited to this mold. Ingredients: Ivory 35% White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a durable investment. Here is 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 nonstick.
- 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.
- Lifespan: ten years or more with proper care. Signs of wear include embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical information
| Brand | Silikomart (Italy) |
| Shape | Tree |
| Number of cavities | 15 |
| Capacity per cavity | 7 ml |
| Total capacity | 105 ml |
| Cavity dimensions | 2.8 cm x 2 cm x 1 cm |
| Material | Food-grade silicone |
| Temperature resistance | -60 °C to 230 °C |
| Compatible with | Oven, refrigerator, freezer, dishwasher |
| BPA-free | Yes |
Frequently asked questions
How many chocolates can I make at once?
This mold has 15 cavities of approximately 7 ml each. With one molding, you can therefore make 15 chocolates. For professional 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 nonstick. Properly tempered chocolate is all you need for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.
Why does my chocolate turn gray after crystallization?
Gray discoloration (bloom) indicates unsuccessful tempering: either the chocolate was melted too hot (above 55 °C), or cooling was insufficient. The taste is not affected, but the shine and snap are lost. Melting and tempering again corrects the problem.
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 the 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 creates spots.
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 with the tempered chocolate.
Learn more
Also discover Christmas Tree Chocolate Mold, with various-sized designs, and Christmas Chocolate Mold among our Silikomart Christmas chocolate molds. Recommended couverture chocolates: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g, Ivory 35% White 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.
