◆ Chocolate
Chocolate seashell mold
Ten chocolate seashells per pour: scallop, clam, starfish, ammonite and whelk. A food-safe silicone mold.
◆ Chocolate
Ten chocolate seashells per pour: scallop, clam, starfish, ammonite and whelk. A food-safe silicone mold.
Five seashells in the style of the classic Belgian boxes, each about 34 mm and 12 mm deep: a ribbed scallop, a clam with growth rings, a knobbly starfish, a coiled ammonite and a spired whelk with a row of knobs. The tray has two full sets, ten shells, and each set of five takes about 32 ml of chocolate.
Made with our tray mold generator in its flexible silicone tray mode: print the caster, pour a food-safe platinum silicone into it and peel out a flexible ten-shell tray. The printed caster never touches food, only the silicone does, and the ribs and coils peel out of silicone crisply.
For the marbled look, brush white chocolate into the ribs and coils first, let it set, and fill with milk chocolate or praline. The zip carries the printed caster exactly as the tool exported it, one set of five shells as an STL, the master uploaded to the tool, and a print and pour sheet with the silicone figure the tool measured.
Shown as a 3D render of the printed caster with a set of chocolate seashells in front, not a photo.
Print the caster as exported, open side up. It is one part, so there are no seams to seal. No supports.
Set it on a level surface. Mix 211 ml of silicone in one batch and pour it into one corner in a thin stream, letting it flow round the raised shapes until it is level with the rim.
Tap the caster on the table for a minute to bring the bubbles up, then let the silicone cure for as long as its datasheet says.
Peel the cured silicone out of the caster. If the silicone's datasheet gives a post-cure, do it, then wash the tray in hot soapy water and rinse it before the first use. That silicone is your tray; the caster is ready for another one.
Temper the chocolate (melt to 45 to 50 C, cool with chopped chocolate to 31 to 32 C for dark, 30 to 31 C for milk, 28 to 29 C for white), or melt candy melts, which need no tempering. Silicone must be clean, dry and at room temperature.
For marbled shells, brush a little white chocolate into the ribs and coils first and let it set for five minutes. Then pipe each shell full, tap the tray on the counter for a minute to lift the air out of the detail, and scrape the tray flat.
Let it set for 20 minutes in a cool room, then 10 in the fridge. Peel the silicone back from each shell, starting at its widest part, rather than pushing it out from behind. Keep them in a cool, dry place, not the fridge.
Print details
| Cast material | Chocolate |
|---|---|
| Printed parts | 1 |
| Size (W x D x H) | 124 x 162 x 24 mm |
| Print bed needed | 162 x 125 mm, 25 mm tall |
| Filament | ~96 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one set of five chocolate seashells (STL) + tool master (STL) + print and pour sheet |
| Added | 2026-09-27 |
Pro early access until October 27, 2026, then free with any account.
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Make your own tray mold →Made with the free Tray mold generator. Upload your own model and get the same kind of mold built around it, in your browser.
Free for personal use. Selling the pieces you cast needs a commercial licence (Pro or Founder); passing on the file itself is not permitted on any plan. Full terms.
New to casting? Read the ice cube tray mold guide.
Brush a little tempered white chocolate into the ribs of the scallop, the rings of the clam and the coil of the ammonite, unevenly, and let it set for five minutes. Then fill with tempered milk chocolate. Where the brush was thin the milk shows through, which gives the marbled shell look.
Yes, as shells. Fill each cavity with tempered chocolate, tip the tray over a bowl to pour the excess back, and let the thin lining set. Pipe in hazelnut praline to 2 mm below the top, then seal the backs with chocolate and scrape the tray flat. A set of five holds about 32 ml in all, so each shell takes a teaspoon or so of praline.
Beach-themed soaps, wax melts, bath melts and resin shells, each in a tray you keep for that material and never for food again. For a seaside cake, make the shells in white candy melts brushed with pearl lustre dust once they are out of the mold.
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