Why does my dessert stick to the mold even if it’s silicone ?

Sticking usually happens when the dessert is unmolded too early, the mold is not fully frozen, or the recipe contains ingredients that soften too quickly. High-quality silicone requires complete crystallization before unmolding to ensure a clean release without tearing or residue.

Even with premium silicone molds, unmolding requires the dessert to be fully frozen so the structure becomes firm enough to detach smoothly.

Other causes include:

• Fat-rich mixtures (praline, ganache, caramel) that soften rapidly

• Insufficient time in the blast freezer

• Improper filling that traps moisture on the surface

To prevent sticking:

1. Freeze at –18°C to –25°C until fully solid.

2. Avoid touching the mold cavity with warm hands.

3. Unmold immediately after removing from the freezer.

4. For chocolate molds, ensure proper tempering to create contraction.