Tritan Mold - Amore 01-P

The Tritan Amore 01-P mold from Silikomart Professional’s Chocadò line lets you make heart-shaped chocolate bonbons. This professional mold with 21 cavities is designed for chocolatiers and pastry chefs seeking a mirror finish and clean release, without release agent.

Tritan: optical properties

• Ultra-smooth inner surface for a mirror shine on unmolded chocolate.
• Transparency allows visual monitoring of the tempering process while pouring.
• Faithfully reproduces the natural sheen of crystallized chocolate.
• No shadows or micro-scratches on the molded surface.

Tritan: mechanical strength

• Rigidity that promotes the natural contraction of chocolate during crystallization.
• Clean, quick release without excessive handling or release spray.
• Resistant to thermal and mechanical shock during intensive use.
• Lifespan of several thousand cycles with proper care.

Tritan: food safety

• Certified BPA-free (bisphenol A).
• PFAS-free (per- and polyfluoroalkyl substances).
• Complies with current European food contact standards.
• No substances migrate into the chocolate during normal use.

Features

Cavities

21

Per cavity

36 x 30 mm

Height

19 mm

Approximate volume

15-18 ml

Uses: occasions

• Valentine's Day: heart-shaped pralines and chocolates.
• Weddings and birthdays: personalized sugared almonds and chocolates.
• Corporate gifts: corporate chocolates in a gift box.
• Artisan chocolate shops, patisseries, event caterers, training workshops.

Uses: creations you can make

• Classic chocolates: pralines filled with ganache (dark, milk, white), chocolates with caramelized dried fruit, mendiants with a soft center, coated truffles.
• Contemporary creations: two-layer chocolates with a fruity center, crunchy/runny/mousse-like textures, chocolate colored with tinted cocoa butter, ruby chocolate.
• Fillings: whipped ganaches (passion fruit, raspberry, yuzu), runny or semi-soft caramels, hazelnut or almond praline, inserted fruit paste.

For professionals

• Artisan chocolatiers: 21 uniform chocolates per batch, quick release, clean finish on every piece.
• Creative pastry chefs: compatible with all types of chocolate and fillings, transparency helps check the fill level, no release spray required.
• Trainers and schools: clear construction for demonstrating the steps, durable for repeated use, and safe material for students.

Technical specifications

Care and storage

• Remove chocolate residue with lukewarm water (40 °C maximum), a soft sponge, and a neutral detergent.
• Rinse with clean water and dry with a lint-free microfiber cloth.
• Store flat, away from light, at a stable room temperature (18 to 22 °C).
• Avoid contact with sharp objects and stacking under excessive weight.

Additional equipment

• Precision thermometer and tempering machine for tempering chocolate
• Colored cocoa butter and an airbrush for decorating
• Edible metallic powders (gold, silver, bronze)
• Ballotins, clear boxes, and cups for packaging chocolates

Patissland service

• Official Silikomart distributor
• Regularly stocked for fast delivery
• Technical advice from pastry professionals
• Technical documentation provided in French

Frequently asked questions