Silikomart - Chocolate Mold
Chocolate Mold - Christmas Trees
Create 15 chocolates in a variety of Christmas tree silhouettes with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to create 15 chocolates shaped like Christmas trees with varied patterns, for a more organic assortment than a series of identical trees. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.
Total capacity: 150 ml. Cavity dimensions: 3 cm x 2.2 cm x 1.2 cm. Oven, refrigerator, and freezer safe (resistance from -60 °C to 230 °C).
Technical specifications
15
Cavities
10 ml per cavity
150 ml
Total capacity
Equivalent to 195 g of chocolate
Silicone
Material
Easy unmolding
Required skill level and preparation time
Advanced
Level
Tempering proficiency 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 | 150 ml |
| Amount of melted chocolate | 198 g |
| Amount to buy (15% tempering margin) | 220 g |
Tip: tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always plan for slightly more than the exact amount required.
Tempering chocolate for this mold
Tempering crystallizes cocoa butter into a stable form. Without tempering, chocolate develops a whitish bloom, lacks 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
Recommended chocolate for this mold: Caramelia 36% Caramel 250 g (Valrhona), for signature Christmas pralines, suitable for precision molding in 10 ml cavities.
- Caramelia Strawberry Trees: 36% milk caramel Caramelia shell with Inspiration Strawberry filling. The varied tree silhouettes and sizes in this mold create a more organic assortment for a generous Christmas table. Ingredients: Caramelia 36% Caramel 250 g, Inspiration Strawberry 250 g.
- Ivory-Yuzu Snowflakes: 35% white Ivory tempering with Inspiration Yuzu filling. Winter yuzu citrus brightens white chocolate for refreshing snowflakes, served here in a more generous format (10 ml per cavity). Ingredients: Ivory 35% White 250 g, Inspiration Yuzu 250 g.
Make your mold last ten years
A Silikomart mold is a long-lasting 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.
- Service life: ten years or more with proper care. Signs of wear include embedded greasy stains, loss of elasticity, and permanent deformation.
Complete technical sheet
| Brand | Silikomart (Italy) |
| Shape | Varied Christmas trees |
| Number of cavities | 15 |
| Capacity per cavity | 10 ml |
| Total capacity | 150 ml |
| Cavity dimensions | 3 cm x 2.2 cm x 1.2 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 10 ml each. With a single batch, you can therefore make 15 chocolates with varied patterns. For professional batch production, it is common to use 3 to 5 identical molds in parallel.
Are all 15 trees the same shape?
No. Unlike a single-pattern mold, this Christmas Tree mold features tree silhouettes in different sizes and shapes distributed across the same sheet, for a more natural-looking assortment in a box or on a buffet.
Should I 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 surface.
Why does my chocolate develop a whitish bloom after crystallization?
Bloom indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or it was not cooled sufficiently. The taste is not affected, but the shine and snap are lost. Remelting and tempering again corrects the issue.
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.
Please note: for perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold, straight from the refrigerator or a cool cupboard, creates thermal shock when it comes into contact with tempered chocolate.
Go further
Also discover the Christmas Tree Chocolate Mold, with a single, regular pattern, and the 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 Equipment & Chocolate 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.
