Silicone Chocolate Mold – Raspberry Relief

Create eye-catching chocolate bars and original cake decorations with this raspberry relief silicone mould. Its rectangular cavity is filled with detailed berry shapes that give the finished creation a beautiful three-dimensional texture.

The mould is suitable for working with chocolate, fondant, mousse and a variety of dessert mixtures. It can be used to make individual chocolate bars, relief decorations for cakes or impressive fruit-themed dessert elements.

Realistic mixed berry relief

The inner surface combines raspberries, strawberries and other berry elements in different sizes. The rich relief creates a natural and expressive finish that looks complete even without additional decoration.

The details can be enhanced with:

• different colours of chocolate;
• coloured cocoa butter;
• pearlescent food colours;
• edible metallic paints;
• finely applied decorating powder;
• contrasting chocolate accents.

Versatile confectionery applications

This silicone mould is a practical addition to the equipment of home bakers and professional cake decorators. The finished rectangular piece can be served as an individual dessert or used as a decorative feature on a cake.

Suitable for making:

• relief chocolate bars;
• chocolate decorations for cakes and desserts;
• fruit mousses and chilled desserts;
• decorative fondant elements;
• raspberry- or strawberry-themed treats;
• desserts for birthdays, celebrations and special occasions.

Flexible and easy to handle

The flexible silicone helps release the finished creation while preserving the fine berry details. The wide frame provides a comfortable grip during filling and moving, while the practical hole at the top allows the mould to be hung for storage.

For the best results, place the mould on a flat and stable surface before filling it with chocolate, mousse or another dessert mixture.

How to use with chocolate

1. Wash and dry the mould completely.
2. If desired, apply coloured cocoa butter or edible paint to selected areas of the relief.
3. Pour melted and tempered chocolate into the cavity.
4. Gently tap the mould on the worktop to release trapped air bubbles.
5. Allow the chocolate to set completely.
6. Carefully pull the silicone away from the edges and release the finished bar.

Using the mould with fondant and mousse

When working with fondant, press an even layer into the relief so the material reaches all the fine details. Carefully release the finished decorative element from the mould.

For mousses and chilled desserts, fill the mould according to your chosen recipe and allow the mixture to set completely before unmoulding.

Care and storage

• Wash the mould before first use.
• Clean with warm water, mild detergent and a non-abrasive sponge.
• Do not use knives or other sharp objects inside the mould.
• Do not place directly on a hob or over an open flame.
• Dry completely before storage.
• Store upright, hanging or flat on an even surface.

Product specifications

• Product: silicone mould for chocolate and desserts;
• Material: silicone;
• Shape: rectangular;
• Relief: raspberries, strawberries and mixed berries;
• Number of cavities: 1 large rectangular cavity;
• Colour: brown;
• Additional feature: hanging hole;
• Applications: chocolate, fondant, mousse and cake decorations;
• Package: 1 mould.

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