Tritan Mould - Ginger T - Silikomart

Silikomart's Ginger T mold lets you make gingerbread man-shaped chocolate bars with recessed details. Made from Tritan, a rigid material suitable for chocolate, it delivers the shine and clean release sought for molded pieces.

The cavity height lets you add a contrasting filling inside the outer shell. The mold has 2 cavities of 137 ml, for filled bars to give as gifts or sell in-store during the holidays.

Technical specifications

Cavities

2

Per cavity

149 x 109 mm

Height

18 mm

Volume per cavity

137 ml

• 2 gingerbread man-shaped cavities
• Recessed details for decoration
• Material: Tritan, rigid and suitable for chocolate
• Cavity height allows for a contrasting filling

Uses and occasions

• Filled chocolate bars to give as gifts
• Chocolate shop and display pieces
• Gourmet Christmas gifts
• Family chocolate workshops
• Holiday tables and winter snacks

Recipe: gingerbread man praline-filled chocolate bar

For the 2 cavities of the mold.

Ingredients

• Dark chocolate: 250 g (shell)
• Hazelnut praline: 150 g
• Milk chocolate: 60 g (for the filling)
• Crumbled speculoos biscuit: 40 g
• Toasted hazelnut pieces: 30 g

Steps

• Temper the dark chocolate, pour it into the cavities, then turn the mold over to leave only a thin shell. Leave to crystallize.
• Melt the milk chocolate, mix it with the praline, then add the crumbled speculoos and chopped hazelnuts.
• Fill the shell with this filling without going over the edge, leaving room to seal it.
• Cover with a layer of tempered dark chocolate to seal the bar, then smooth with a spatula.
• Leave to crystallize in a cool place.
• Carefully unmold the gingerbread man once the chocolate has fully set.

Care

• Wash with hot water and mild liquid soap
• Dry thoroughly; avoid abrasive utensils on the Tritan
• Polish the inside with cotton for a glossy shell

Frequently asked questions