◆ Chocolate

Christmas chocolate mold, 6 shapes

Six Christmas chocolates per tray: a tree, a faceted star, a snowflake praline, a bauble, a bell and a wrapped gift.

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3D render of an orange printed caster beside a green silicone Christmas chocolate mold filled with chocolate, with a chocolate bell and bauble in front
Chocolate ~59 g

A silicone mold for six Christmas chocolates, each about 32 mm across and 11 mm deep with a domed top: a fir tree with two garlands, a five-point star with a ridge down every point like cut glass, a round praline with a snowflake on it, a bauble with a band and cap, a bell and a gift box with its ribbon. The set takes about 38 ml of chocolate, about 50 g.

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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 six-cavity mold. The printed caster never touches food, only the silicone does, and the flexible tray lets the star points and the tree tiers out whole.

Fill them with praline, caramel or a hazelnut cream for a box of Advent chocolates, or pour solid for tree decorations on a gingerbread house. The zip carries the printed caster exactly as the tool exported it, the six chocolates on their own 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 beside the silicone mold it pours, four chocolates still in the mold and two out in front, not a photo.

Christmas chocolate mold, 6 shapes at a glance: every printed part with its size, print time, filament, print settings and the three steps to use it

What you need

4
  • About 112 ml of food-safe platinum silicone, Shore 10A to 20A (mix it in one batch)
  • About 60 g of tempered chocolate or candy melts per tray
  • A piping bag or a spoon, and a bench scraper
  • Fillings if you like: praline, caramel, hazelnut cream

How to cast it

7

  1. Print the caster as exported, open side up. It is one part, so there are no seams to seal. No supports.

  2. Set it on a level surface. Mix 112 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.

  3. 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.

  4. 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.

  5. 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.

  6. Pipe each chocolate full, tap the tray on the counter for a minute to lift out the air, and scrape the tray flat with a bench scraper so no thin skin joins neighbouring chocolates.

  7. Let it set for 20 minutes in a cool room, then 10 in the fridge. Peel the silicone back from each chocolate, starting at its widest part, rather than pushing it out from behind. Keep them in a cool, dry place, not the fridge.

Print details

2 hPrint time
~59 gFilament
1Printed parts
117 × 83 × 22 mmSize (W x D x H)
All print details
Print details
Cast materialChocolate
Printed parts1
Size (W x D x H)117 x 83 x 22 mm
Print bed needed118 x 83 mm, 22 mm tall
Filament~59 g
Layer height0.2 mm
Infill15%
SupportsNot needed
DownloadZIP: printed caster (STL) + one set of six chocolates (STL) + tool master (STL) + print and pour sheet
Added2026-10-29
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Made with the free Tray mold generator. Upload your own model and get the same kind of mold built around it, in your browser.

ZIP: printed caster (STL) + one set of six chocolates (STL) + tool master (STL) + print and pour sheet

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.

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Questions about this design

How do I fill the Christmas chocolates?

Make shells: fill each cavity with tempered chocolate, tip the tray over the bowl to pour most of it back out, scrape it clean and let the shells set for ten minutes. Pipe in a soft filling to 2 mm below the rim, then seal the backs with more chocolate and scrape the tray flat.

How many Christmas chocolates does one pour of the tray make?

Six, one of each shape. Solid, they take about 38 ml, about 50 g of chocolate. Each pour sets in about half an hour, so one tray fills an Advent box in an afternoon, or print two casters for two trays.

Can I use the Christmas chocolate mold for anything else?

Yes. The same food-safe silicone tray makes Christmas gummies from juice and gelatine, frozen cocoa cubes for hot milk, butter shapes for a festive table and, kept for crafts only, wax melts or soap embeds.

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