Silikomart Chocolate Mold
Chocolate mold - Tartufino
Make half-sphere chocolates with this Silikomart silicone mold.
This Silikomart chocolate mold is designed to make 15 half-sphere chocolates. The flexible food-grade silicone makes unmolding effortless, with no risk of breakage.
Total capacity: 120 mL. Cavity dimensions: 2.5 cm × 1.5 cm. Oven, refrigerator, and freezer safe (temperatures: -60 °C to 230 °C).
Technical specifications
- Cavities
- 15
- 8 mL per cavity
- Total capacity
- 120 mL
- That's 156 g of chocolate
- Material
- Silicone
- Easy unmolding
How much chocolate for a full mold?
- Pieces produced
- 15
- 1 full mold
- Required volume
- 120 mL
- Melted chocolate
- Required
- 180 g
- 15% tempering allowance
For half a mold (7 pieces): use about half these quantities. For multiple molds, multiply these values by the number of molds used at the same time.
Required skill level and preparation time
- Level
- Intermediate
- Controlled tempering recommended, careful unmolding
- 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 half-spheres, perfectly suited to precision molding.
Recommended chocolate: Manjari 64% 250 g (€13.99)
Quick 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 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 half-sphere mold, using ingredients selected from our Valrhona range.
Yuzu-Manjari Domes Signature
Manjari 64% shell with tangy notes, Inspiration Yuzu ganache. The pairing of Manjari’s red fruit notes and Yuzu citrus creates a contemporary signature.
Key ingredients: Manjari 64% 250 g (€13.99), Inspiration Yuzu 250 g (€17.99)
Tartufino Caramel Gourmet variation
Caramelia 36% molding with a natural caramel flavor, filled with hazelnut spread. Comforting like a homemade praline.
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 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: Warm water and mild soap, or a dishwasher (top rack). Avoid abrasive sponges, which weaken the silicone.
- Storage: Store flat or rolled without tight creases, 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 warping.
Complete technical specifications
| Brand | Silikomart (Italy) |
|---|---|
| Shape | Half-sphere |
| Number of cavities | 15 |
| Capacity per cavity | 8 mL |
| Total capacity | 120 mL |
| Cavity dimensions | 2.5 cm × 1.5 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 approximately 8 mL each. So, one batch makes 15 chocolates. For professional production in batches, it's 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 correctly is enough for perfect release. Greasing would leave greasy marks on the surface of the chocolate.
Why does my chocolate bloom after crystallizing?
Blooming indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or it was not cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering corrects the issue.
Can I use Candy Melts or Déco 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 do you achieve a mirror finish on chocolates?
Three keys: 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: Manjari 64% 250 g, Inspiration Yuzu 250 g, Caramelia 36% Caramel 250 g, or browse the Valrhona chocolate collection at Patissland. Also discover other Silikomart chocolate molds in the range: Choco Drop, PRALINE, Nature, or explore the full Chocolate Equipment & Molds section and the Silikomart collection.
Explore more
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.
