Silikomart Chocolate Mold
Chocolate Mold - Bar
Make a whole rectangular bar with this silicone mold by Silikomart.
This Silikomart chocolate mold is designed to make 1 chocolate bar in a rectangular shape. The flexible food-grade silicone allows for effortless unmolding with no risk of breakage.
Total capacity: 91 mL. Cavity dimensions: 16 cm × 8 cm × 0.7 cm. Oven-, refrigerator-, and freezer-safe (temperature range: -60 °C to 230 °C).
Technical specifications
- Cavities
- 1
- 91 mL per cavity
- Total capacity
- 91 mL
- That's 118 g of chocolate
- Material
- Silicone
- Easy release
How much chocolate for a full mold?
- Pieces produced
- 1
- 1 full mold
- Required volume
- 91 mL
- Melted chocolate
- What you'll need
- 130 g
- 15% tempering allowance
For half a bar: use about half these amounts. For several molds, multiply these values by the number of molds being used at the same time.
Required skill level and preparation time
- Level
- Beginner
- Easy release, no joining required, ideal for first-timers
- Active time
- 25 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 chocolate bars, perfectly suited to precision molding.
Recommended chocolate: Manjari 64% 250 g (€13.99)
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. Melting 2. Cooling 3. Reheating (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 whole-bar mold, using carefully selected ingredients from our Valrhona range.
Manjari Chips Bar Signature
Melted Manjari 64%, topped with milk chocolate chips and toasted almonds. A homemade chocolatier-style bar, perfect as a gift.
Key ingredients: Manjari 64% 250 g (13,99 €), Milk Chocolate Chips 32% 250 g (12,99 €)
Raspberry Inspiration Bar A delicious variation
Pure Raspberry Inspiration bar, topped with crunchy raspberry pearls. Naturally pink bar, with no coloring.
Key ingredients: Raspberry Inspiration 250 g (17,99 €)
Make your mold last ten years
A Silikomart mold is a lasting investment. Here's how to preserve its qualities over the years.
- First use: Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.
- Routine washing: 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 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 | Rectangular Bar |
| Number of cavities | 1 |
| Capacity per cavity | 91 mL |
| Total capacity | 91 mL |
| Cavity dimensions | 16 cm × 8 cm × 0.7 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 chocolate bars can I make at once?
This mold has 1 cavity of approximately 91 mL each. With a single mold, you can therefore make 1 chocolate bar. For professional batch production, it is common to use 3 to 5 identical molds in parallel.
Should I grease the silicone mold before use?
No. Silikomart silicone is naturally non-stick. Tempering your chocolate properly is all it takes for perfect release. Greasing the mold would leave greasy marks on the surface of the chocolate.
Why does my chocolate bloom after crystallization?
Blooming (sugar bloom) indicates failed tempering: either the chocolate was heated too much (above 55 °C) or it wasn't cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering fixes the problem.
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 glossy 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 marks.
Additional resources
Complete your chocolate project with our Valrhona selection: Manjari 64% 250 g, Milk Chocolate Chips 32% 250 g, Inspiration Raspberry 250 g, or browse the Valrhona chocolate collection at Patissland. Also discover other Silikomart chocolate molds in the range: My Snack, Choco Spoon, Cubo, or browse the entire Chocolate Equipment & Molds department and the Silikomart collection.
Explore 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.
