Silikomart Polyethylene Easter Chocolate Mould

The EASTER mould by Silikomart in professional food-grade polyethylene is the dedicated tool for producing Easter egg chocolates and pralines in professional chocolate shops and patisseries. The smooth, glossy internal surface ensures a brilliant finish on finished products, the rigidity of the material guarantees clean demoulding even in series production, and semi-transparency allows direct visual monitoring of crystallisation.

Material and construction

Made from high-strength food-grade polyethylene, the EASTER mould is certified for food contact and designed for intensive use. The rigid material maintains unaltered demoulding and finish characteristics after hundreds of uses, distinguishing itself from budget-range polycarbonate moulds. Compatible with dark, milk, white and coloured tempered chocolate.

Technical features

• Material: Professional high-strength food-grade polyethylene
• Type: Rigid egg-shaped chocolate mould
• Internal finish: Smooth, glossy surface for brilliant professional results
• Transparency: Semi-transparent for visual monitoring of crystallisation
• Chocolate compatibility: Dark, milk, white and coloured tempered chocolate
• Food safety: Certified for food contact
• Reusability: Durable for repeated use and series production

Applications in professional chocolate work and patisserie

The EASTER mould is suitable for artisanal chocolate shops, professional pastry labs, chocolate laboratories, hotels and restaurants producing for the Easter season. It allows the creation of chocolate eggs in various weights, egg-shaped pralines for gift boxes, eggs filled with ganache or creams, decorations for large Easter eggs, party favours and place cards for spring events.

Professional use process

1. Preparation: Clean and thoroughly dry the mould, ensuring it is completely moisture-free.
2. Tempering: Temper the chocolate at the correct temperature — 31-32 °C for dark, 29-30 °C for milk, 28-29 °C for white.
3. Filling: Pour tempered chocolate into the mould cavities.
4. Bubble removal: Gently tap the mould on the work surface or use a vibrator to remove air bubbles.
5. Crystallisation: Allow to crystallise at controlled temperature between 16 and 18 °C in a dry environment.
6. Demoulding: Gently invert the mould and slide the eggs out with light pressure.
7. Finishing: Decorate, fill or package according to laboratory requirements.

Tips for optimal results

• Ensure the mould is completely dry before use.
• Always use correctly tempered chocolate to ensure brilliance and snap.
• Maintain ambient temperature between 16 and 18 °C during crystallisation.
• Avoid thermal fluctuations that could cause chocolate bloom.
• Clean with a dry soft cloth, avoiding aggressive detergents.
• Store in a dry place away from heat sources.

Silikomart Professional: excellence in patisserie moulds

Silikomart is a world leader in professional patisserie and chocolate moulds, recognised for technical quality and continuous innovation. The EASTER mould in professional polyethylene is the reference choice for those seeking reliability, precision and consistency in Easter seasonal production.