{"title":"Trompe l'Oeil Molds","description":"\u003cstyle\u003e .p-w{width:100vw;position:relative;left:50%;right:50%;margin-left:-50vw;margin-right:-50vw;padding:40px max(4vw,20px);background:#faf7f0;color:#2a2419;font-family:Montserrat,-apple-system,BlinkMacSystemFont,Segoe UI,sans-serif;line-height:1.6;box-sizing:border-box} .p-in{max-width:1100px;margin:0 auto} .p-h{text-align:center;margin-bottom:22px} .p-cart{display:inline-block;font-size:12px;font-weight:500;letter-spacing:3px;text-transform:uppercase;color:#b98b35;margin-bottom:10px} .p-h2{font-size:26px;font-weight:600;color:#2a2419;margin:0 0 10px;letter-spacing:-0.4px} .p-chapo{font-size:14px;color:#5c5247;max-width:720px;margin:0 auto;line-height:1.6} .p-faq{margin-top:8px} .p-faq details{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;margin-bottom:8px;overflow:hidden} .p-faq summary{padding:14px 20px;cursor:pointer;font-size:14px;font-weight:600;color:#2a2419;list-style:none;display:flex;justify-content:space-between;align-items:center} .p-faq summary::-webkit-details-marker{display:none} .p-faq summary::after{content:\"+\";font-size:20px;font-weight:300;color:#b98b35} .p-faq details[open] summary::after{content:\"−\"} .p-faq details\u003ediv{padding:0 20px 18px;font-size:13.5px;line-height:1.65;color:#3a3128} .p-faq details\u003ediv p{margin:0 0 10px} .p-faq details\u003ediv p:last-child{margin-bottom:0} .p-faq strong{color:#2a2419;font-weight:600} .p-pal{margin-top:16px;text-align:center;font-size:13px;color:#3a3128} .p-pal-h{font-weight:600;letter-spacing:2px;text-transform:uppercase;color:#b98b35;font-size:11px;margin-right:6px} .p-pal a{color:#9a7220;font-weight:500;text-decoration:underline} @media(max-width:768px){.p-w{padding:28px 16px}.p-h2{font-size:22px}} \u003c\/style\u003e\u003cdiv class=\"p-w\"\u003e\u003cdiv class=\"p-in\"\u003e\n\u003cdiv class=\"p-h\"\u003e\n\u003cdiv class=\"p-cart\"\u003ePatissland - Entremets\u003c\/div\u003e\n\u003ch3 class=\"p-h2\"\u003eTrompe-l'œil molds for fruit entremets\u003c\/h3\u003e\n\u003cp class=\"p-chapo\"\u003eRealistic fruit-shaped silicone molds for stunning trompe-l'œil entremets, with clean unmolding and a velvet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to make a trompe-l'œil dessert\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eThe \u003cstrong\u003etrompe-l'œil mold\u003c\/strong\u003e faithfully reproduces the shape of a fruit. Assemble the entremets (mousse + a gelled \u003cstrong\u003einsert\u003c\/strong\u003e at the center), freeze until completely set, unmold while frozen, then finish with \u003cstrong\u003evelvet spray\u003c\/strong\u003e or glaze for realistic color and texture. A chocolate stem or leaf completes the illusion.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eShapes and finishes\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eLemon, raspberry, apple, pear, peach, passion fruit… the shapes cover the classics of trompe-l'œil desserts. The final result depends on the finish: velvet spray for a matte, powdered look, or glossy glaze for a lacquered effect.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow can you make the fruit look realistic?\u003cbr\u003e\u003c\/strong\u003eUse velvet spray or colored glaze, plus a chocolate stem or leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs velvet spray essential?\u003cbr\u003e\u003c\/strong\u003eNo, but it gives the powdered appearance of real fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs freezing necessary?\u003cbr\u003e\u003c\/strong\u003eYes, for clean unmolding and a neat finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich brands?\u003cbr\u003e\u003c\/strong\u003eSilikomart and Pavoni offer leading trompe-l'œil molds.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-pal\"\u003e\n\u003cspan class=\"p-pal-h\"\u003eTake it further\u003c\/span\u003e \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremets molds\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet spray\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"moule-trompe-loeil-poire","title":"Trompe l'oeil Mold by E.Forcone - Pear - PX4329S","description":"\u003cstyle\u003e\n#pl6-poire{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-poire *{box-sizing:border-box}\n#pl6-poire .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl6-poire h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl6-poire p{margin:0 0 12px;font-size:15px}\n#pl6-poire p:last-child{margin-bottom:0}\n#pl6-poire ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-poire li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl6-poire li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl6-poire a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-poire .pl6-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl6-poire .pl6-note p{font-size:14px}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-poire\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cp\u003eThe Poire PX4329S trompe-l'œil mold is the result of a collaboration between Pavoni Italia and Emmanuele Forcone, 2015 World Pastry Champion. Made from food-grade platinum silicone, it reproduces the shape of a pear in 20 cavities for producing individual portions in series.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e20 cavities per tray\u003c\/li\u003e\n\u003cli\u003eCavity: Ø 5 cm, height 7 cm, capacity approximately 90 ml\u003c\/li\u003e\n\u003cli\u003eProfessional-quality platinum silicone\u003c\/li\u003e\n\u003cli\u003eTemperature range: -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003eDishwasher-safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eMaking a pear entremets\u003c\/h3\u003e\n\u003cp\u003eThe pear lends itself to a light mousse paired with caramel or a red berry insert for a tangy contrast. Pour the mousse into the cavity, insert the frozen center, level flush, then freeze thoroughly. Unmold while cold, without greasing: the flexibility of the platinum silicone releases the shape without altering the details. The mold is also suitable for savory versions, such as vegetable mousses or aspics, unmolded while cold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6-note\"\u003e\n\u003cp\u003eDishwasher-safe; avoid abrasive detergents, which can mark the silicone. Store in a cool, dry place away from direct light.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pieces does each tray produce?\u003cbr\u003e\u003c\/strong\u003eApproximately twenty 90 ml cavities, suitable for regular production of individual portions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold suitable for savory preparations?\u003cbr\u003e\u003c\/strong\u003eYes, it is also suitable for vegetable mousses or aspics served cold after unmolding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold oven-safe?\u003cbr\u003e\u003c\/strong\u003eYes, the platinum silicone withstands temperatures from -60°C to +230°C, making it suitable for both baking and blast freezing.\u003c\/p\u003e\n\u003cp\u003eDiscover the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni collection\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'œil molds\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111652831274,"sku":"PX4329S","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulepoirepavoni-2.png?v=1786531235"},{"product_id":"moule-trompe-loeil-pomme","title":"Trompe l'oeil Mold by E. Forcone - Apple - PX4330S","description":"\u003cstyle\u003e\n#pl6-pomme{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-pomme *{box-sizing:border-box}\n#pl6-pomme .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl6-pomme h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl6-pomme p{margin:0 0 12px;font-size:15px}\n#pl6-pomme p:last-child{margin-bottom:0}\n#pl6-pomme ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-pomme li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl6-pomme li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl6-pomme a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-pomme .pl6-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl6-pomme .pl6-note p{font-size:14px}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-pomme\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cp\u003eThe Pomme PX4330S trompe-l'œil mould is the result of a collaboration between Pavoni Italia and Emmanuele Forcone, 2015 Pastry World Champion. Made from food-grade platinum silicone, it recreates the shape of an apple in 20 cavities for producing individual portions in series.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e20 cavities per tray\u003c\/li\u003e\n\u003cli\u003eCavity: Ø 55 mm, height 48 mm, capacity approximately 90 ml\u003c\/li\u003e\n\u003cli\u003eFood-grade platinum silicone, non-porous and durable\u003c\/li\u003e\n\u003cli\u003eTemperature range: -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003eSuitable for blast chilling, deep-freezing and oven baking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eMake an apple entremets\u003c\/h3\u003e\n\u003cp\u003eFor an authentic result, insert a tart Granny Smith apple centre into the middle of a light vanilla mousse. Pour the mousse into the mould, insert the frozen centre, level flush, then freeze all the way through at a minimum of -18°C. Unmould while frozen by gently pushing each cavity: the flexible silicone releases the shape without tearing. Finish with a red mirror glaze for a candy apple effect, or a red and green velvet spray for a more natural appearance, then add a chocolate stalk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6-note\"\u003e\n\u003cp\u003eFreezing the dessert all the way through before unmoulding is essential to preserve the apple's shape. Dishwasher-safe in a professional dishwasher; washing with hot water and a mild degreaser extends the mould's lifespan. Store flat and protected from dust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pieces can be made per tray?\u003cbr\u003e\u003c\/strong\u003eApproximately twenty 90 ml cavities, suitable for regular production of individual portions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can I achieve a glossy candy apple effect?\u003cbr\u003e\u003c\/strong\u003eA red mirror glaze applied to the frozen dessert creates this glossy finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mould oven-safe?\u003cbr\u003e\u003c\/strong\u003eYes, the platinum silicone withstands temperatures from -60°C to +230°C, making it suitable for both baking and deep-freezing.\u003c\/p\u003e\n\u003cp\u003eDiscover the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni collection\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremets moulds\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111659712554,"sku":"PX4330S","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulepommepavoni.png?v=1786531235"},{"product_id":"moule-trompe-loeil-peche","title":"Trompe-l'œil mold by E. Forcone – Cherry Peach – PX4331S","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry Trompe-l'œil Mold by Emmanuele Forcone\u003c\/strong\u003e is an exclusive creation by \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e that pushes the limits of realism in pastry. Designed in collaboration with \u003cstrong\u003eWorld Pastry Champion Emmanuele Forcone\u003c\/strong\u003e, this versatile mold allows making either \u003cstrong\u003epeaches\u003c\/strong\u003e or \u003cstrong\u003echerries\u003c\/strong\u003e in single servings depending on the applied finish: velvet finish for the peach\/apricot effect, glossy red mirror glaze for the cherry effect. Professional format \u003cstrong\u003e20 cavities\u003c\/strong\u003e in platinum silicone, each cavity offers a volume of \u003cstrong\u003e90 ml\u003c\/strong\u003e (5.8 × 5.3 × 4.6 cm) with \u003cstrong\u003ehigher productivity\u003c\/strong\u003e than classic 12-cavity trompe-l'œil molds. Temperature range \u003cstrong\u003e-60°C to +230°C\u003c\/strong\u003e for frozen entremets as well as baked preparations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003ePavoni Italia\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDesigner\u003c\/strong\u003e\u003cspan\u003eEmmanuele Forcone\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eCavities\u003c\/strong\u003e\u003cspan\u003e20 identical cavities\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e5.8 × 5.3 × 4.6 cm (H)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e\u003cspan\u003e90 ml per cavity\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eVersatility\u003c\/strong\u003e\u003cspan\u003ePeach OR Cherry depending on finish\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose this double trompe-l'œil mold by Forcone?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry Trompe-l'œil Mold by Forcone\u003c\/strong\u003e stands out with 6 advantages making it a strategic reference for pastry workshops specializing in single servings:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDouble fruit identity in a single mold\u003c\/strong\u003e: exclusive feature allowing production of peaches OR cherries depending on the finishing choice (gradient velvet for peach, glossy red mirror glaze for cherry), a unique investment for two visually distinct desserts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e20 cavities for optimized productivity\u003c\/strong\u003e: larger format than traditional 12-cavity trompe-l'œil molds, producing 66% more pieces per production cycle, ideal for high-volume laboratories\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignature World Champion Forcone\u003c\/strong\u003e: designed by Emmanuele Forcone, 2015 World Pastry Champion, whose expertise ensures precise anatomical accuracy of the reproduced fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStriking realism\u003c\/strong\u003e: faithful reproduction of contours, central groove, and three-dimensional volume of a real fruit, creating a trompe-l'œil effect that visually surprises the customer during tasting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-performance platinum silicone\u003c\/strong\u003e: food-grade material with perfect release without greasing, preserving fine details even after prolonged freezing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWide temperature range -60°C to +230°C\u003c\/strong\u003e: compatible with rapid freezing in blast chillers (down to -60°C) and direct oven baking (up to +230°C), for maximum versatility in the workshop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full collection of signature molds, see the \u003ca class=\"pl-link\" href=\"\/en\/collections\/moules-entremets\"\u003ePatissland Entremets Molds collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical specifications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePavoni Italia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCollection\u003c\/td\u003e\n\u003ctd\u003ePavoflex\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesigner\u003c\/td\u003e\n\u003ctd\u003eEmmanuele Forcone (2015 World Pastry Champion)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eDouble Peach \/ Cherry trompe-l'œil mold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of cavities\u003c\/td\u003e\n\u003ctd\u003e20 identical cavities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity width\u003c\/td\u003e\n\u003ctd\u003e5.8 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity depth\u003c\/td\u003e\n\u003ctd\u003e5.3 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity height\u003c\/td\u003e\n\u003ctd\u003e4.6 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume per cavity\u003c\/td\u003e\n\u003ctd\u003eAbout 90 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eHigh-quality platinum silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermal resistance\u003c\/td\u003e\n\u003ctd\u003e-60°C to +230°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDishwasher compatibility\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDemolding\u003c\/td\u003e\n\u003ctd\u003eNo pre-greasing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMade in Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePeach or Cherry: choose the finish\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe major innovation of this mold lies in its \u003cstrong\u003eability to produce two visually distinct fruits\u003c\/strong\u003e from the same cavity, by only playing on the outer finish. Here is how to master the two looks:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eEffect\u003c\/th\u003e\n\u003cth\u003eRecommended finish\u003c\/th\u003e\n\u003cth\u003eColors\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeach \/ Apricot\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble coat velvet spray\u003c\/td\u003e\n\u003ctd\u003eFirst uniform yellow-orange coat, second red-pink gradient coat on one side only to reproduce the characteristic blush of ripe fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCherry\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGlossy lacquered red mirror glaze\u003c\/td\u003e\n\u003ctd\u003eIntense cherry red mirror glaze, smooth and shiny finish evoking the waxed skin of fresh fruit. Add a stem in tempered chocolate for authenticity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eRealism details to add:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the peach\u003c\/strong\u003e: natural green leaf or colored marzipan, inserted at the top like a freshly picked fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the cherry\u003c\/strong\u003e: long stem in tempered dark chocolate (5 to 7 cm), inserted at the top to perfect the trompe-l'œil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContrasting base\u003c\/strong\u003e: place the fruit on a chocolate sable or golden crumble to contrast with the fruit color and create a complete visual staging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eForcone tip:\u003c\/strong\u003e for an even more realistic peach effect, after the velvet spray, lightly dust pearly peach powder on the sunny side of the fruit to add a fuzz and natural brightness effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation: Forcone Peach\/Cherry vs other Patissland trompe-l'œil\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePatissland offers several trompe-l'œil molds signed by the greatest international pastry chefs. Here is how to position the \u003cstrong\u003ePeach \/ Cherry by Forcone\u003c\/strong\u003e in the range:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMold\u003c\/th\u003e\n\u003cth\u003eCavities\u003c\/th\u003e\n\u003cth\u003eDesigner\u003c\/th\u003e\n\u003cth\u003eSpecificity\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeach \/ Cherry by Forcone (this product)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e20\u003c\/td\u003e\n\u003ctd\u003eEmmanuele Forcone\u003c\/td\u003e\n\u003ctd\u003eDouble fruit in one mold + 20-cavity productivity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes by Cédric Grolet\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003ctd\u003eCédric Grolet\u003c\/td\u003e\n\u003ctd\u003eUnique exotic mango, 12-cavity format\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eLampone 1.1 by Fabrizio Fiorani\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003ctd\u003eFabrizio Fiorani\u003c\/td\u003e\n\u003ctd\u003eSmall hyper-realistic raspberry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eChoice criterion Peach \/ Cherry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e if you want \u003cstrong\u003ecreative flexibility\u003c\/strong\u003e between two fruits depending on the season (peaches in summer, cherries in spring) with a single equipment investment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003elarge production volumes\u003c\/strong\u003e (20 cavities vs 12) with significant time savings on event orders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003erevisited French desserts\u003c\/strong\u003e using European heritage fruits (Burlat cherries, Bigarreau, vine peaches, nectarines)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor exotic-themed creations, choose the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003eGrolet Mangoes\u003c\/a\u003e. For small-format red fruit desserts, prefer the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eFiorani Raspberries\u003c\/a\u003e. The three molds complement each other in a diverse professional production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePreferred professional applications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry\u003c\/strong\u003e mold opens a wide creative universe around trompe-l'œil pastry and seasonal fruity entremets:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeach versions - Summer and stone fruit universe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVine peach trompe-l'œil:\u003c\/strong\u003e yellow peach mousse + peach-verbena compote insert + yellow-red gradient velvet finish for a realistic summer effect\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApricot trompe-l'œil:\u003c\/strong\u003e apricot mousse + flowing apricot-almond center + orange-red velvet finish evoking ripe Roussillon apricots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeach-thyme trompe-l'œil:\u003c\/strong\u003e vanilla mascarpone mousse + fresh peach-thyme insert for subtle herbal notes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeach melba trompe-l'œil:\u003c\/strong\u003e modern tribute to the Escoffier dessert with vanilla mousse, poached peach insert, and hidden raspberry coulis\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCherry versions - Spring and red fruit universe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurlat cherry trompe-l'œil:\u003c\/strong\u003e cherry mousse + dark chocolate ganache insert + intense cherry red mirror glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry-pistachio trompe-l'œil:\u003c\/strong\u003e smooth pistachio mousse + whole amarena cherries in the center + glossy red finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRevisited Black Forest trompe-l'œil:\u003c\/strong\u003e dark chocolate mousse + Morello cherries in kirsch + shiny red glaze for a single-serving version of the classic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry-almond trompe-l'œil:\u003c\/strong\u003e almond mousse + cherry compote insert + glossy red glaze finish for French finesse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBonus creative applications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet and savory versions:\u003c\/strong\u003e use for cherry-shaped appetizer bites with beetroot mousse or foie gras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvent pastries:\u003c\/strong\u003e weddings with fresh fruit themes, spring baptisms, rustic birthdays\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet plated dessert:\u003c\/strong\u003e centerpiece of a plated dish in starred restaurants\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eProfessional instructions - Inverted method\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003einverted assembly\u003c\/strong\u003e is the recommended technique to fully exploit the mold's realism. Here is the detailed protocol:\u003c\/p\u003e\n\u003col style=\"padding-left:22px;margin:8px 0\"\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eMold preparation:\u003c\/strong\u003e place the mold on a rigid tray. No greasing needed thanks to the platinum silicone non-stick coating\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFirst layer of mousse:\u003c\/strong\u003e pipe at the bottom and along the walls, focusing on the rounded edges to fully capture the shape of the fruit\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eCentral insert:\u003c\/strong\u003e place your frozen insert (compote, creamy, ganache) in the center, making sure to leave a peripheral mousse margin of at least 5 mm\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eAnti-bubble tapping:\u003c\/strong\u003e gently tap the mold on the work surface to eliminate all air bubbles and ensure a clean unmolding\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eOptional base biscuit:\u003c\/strong\u003e add a 4 cm diameter disc of dacquoise, shortbread, or financier to close the base of the entremet\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFinal smoothing:\u003c\/strong\u003e level the surface with a spatula for a perfectly flat base when turning over\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e place for at least 6 to 8 hours at -18°C, or 2 to 3 hours in a blast chiller at -40°C for perfect unmolding\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eUnmolding the trompe-l'œil fruit:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"padding-left:22px;margin:8px 0\"\u003e\n\u003cli style=\"margin:8px 0\"\u003eCheck \u003cstrong\u003ecomplete freezing\u003c\/strong\u003e at the core (essential to preserve details)\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eCarefully turn the mold over onto a cold flat surface\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003ePull the silicone edges outward to gradually release each mold cavity\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003ePlace frozen fruits on a rack for finishing application\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eProceed immediately with velvet finish or mirror glaze before thawing\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eControlled thawing: 3 to 4 hours in the refrigerator before serving\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFinishing ideas according to the desired effect\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe outer finish entirely defines the identity of the resulting fruit. Here are the detailed techniques by effect:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Peach \/ Apricot - Gradient velvet spray effect:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo-pass application\u003c\/strong\u003e: first uniform pass in yellow-orange (base color), second pass in red-pink applied only on one side of the fruit to reproduce the sunny side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpray distance\u003c\/strong\u003e: 20 to 30 cm from the surface for an even veil without saturation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFuzz effect\u003c\/strong\u003e: very light peach pearly powder finish to evoke the characteristic fuzz of the fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRealistic detail\u003c\/strong\u003e: addition of a fresh green leaf or modeled green marzipan leaf, placed on top using an invisible toothpick\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Cherry - Lacquered mirror glaze effect:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry red mirror glaze\u003c\/strong\u003e: applied on frozen fruit at -30°C for a perfectly smooth flow, maximum shine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense color\u003c\/strong\u003e: use of concentrated cherry red coloring for a deep shade close to ripe burlat cherry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate tail\u003c\/strong\u003e: 5 to 7 cm tail of tempered dark chocolate, placed on top just after glazing for perfect adhesion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRealistic reflection\u003c\/strong\u003e: slightly asymmetrical lighting to highlight mirror shine and the \"picked this morning\" fruit effect\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAssociated presentation bases:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate shortbread dusted with powdered sugar\u003c\/strong\u003e: brown-white contrast evoking fresh earth beneath the fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden almond crumble\u003c\/strong\u003e: \"straw pile\" effect for an authentic rustic presentation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempered engraved chocolate disk\u003c\/strong\u003e: contemporary graphic finish for plated presentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eMaintenance and storage\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePreserving platinum silicone and the mold’s fine details requires some precautions:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e: standard program with mild detergent, no prolonged high-temperature cycle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand washing recommended\u003c\/strong\u003e for optimal longevity: warm soapy water with a non-abrasive sponge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo harsh products\u003c\/strong\u003e: avoid abrasive detergents, bleach, and scrubbing sponges that can damage the silicone’s flexibility\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete drying\u003c\/strong\u003e before storage to avoid residual moisture in the cavities\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStore \u003cstrong\u003eflat\u003c\/strong\u003e in a dry, temperate place, away from direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDo not bend the mold\u003c\/strong\u003e (risk of permanent deformation of the fine cavities)\u003c\/li\u003e\n\u003cli\u003eAvoid contact with sharp objects that could scratch the silicone\u003c\/li\u003e\n\u003cli\u003ePreserve non-stick qualities by avoiding contact with dust and greasy particles during storage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently asked questions for professionals\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eHow to make a trompe-l'œil cake with this mold?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe technique involves molding a frozen flavored mousse in the mold, unmolding it completely frozen, then applying an exterior finish (velvet spray for the peach, mirror glaze for the cherry) that creates the fruit illusion. Adding realistic details (chocolate stem, green leaf) completes the trompe-l'œil. The reverse method detailed in the \"Instructions\" section is the reference technique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy 20 cavities instead of 12?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 20-cavity format of the Forcone Peach\/Cherry mold offers a \u003cstrong\u003e66% higher productivity\u003c\/strong\u003e compared to 12-cavity trompe-l'œil molds, particularly useful for high-volume workshops handling event orders (weddings, baptisms, buffets). For smaller productions or finish tests, the 12-cavity molds remain relevant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the same mold really make both peaches AND cherries?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, this is the major innovation of the Forcone design. The shape of the fruit being sufficiently universal (slightly flattened sphere with a central groove), the exterior finish alone is enough to transform the visual identity. Gradient yellow-red velvet spray for the peach effect, glossy red mirror glaze for the cherry effect. A single equipment investment for two visually distinct desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich insert for 90 ml cavities?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 90 ml volume with a 5.8 cm diameter, an insert of 35 to 40 mm is optimal and leaves a nice peripheral foam thickness of 8 to 10 mm. Always freeze the insert before assembly to facilitate handling and ensure precise placement in the center of the cavity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with pulled or cooked sugar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe mold withstands +230°C, making it compatible with most hot sweet preparations. For applications with sugar cooked at higher temperatures (advanced caramel), slightly cool the preparation before pouring to stay within the platinum silicone tolerance range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifference with the 12 Mangoes mold by Cédric Grolet?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes mold by Grolet\u003c\/a\u003e specifically reproduces the elongated shape of a mango (exotic fruit) in 12 cavities. The Peach \/ Cherry mold by Forcone offers a universal stone fruit shape (peach, cherry, apricot) in 20 cavities, with the specificity of being able to produce two types of fruits depending on the finish. Both are complementary: Grolet for exotic desserts, Forcone for traditional European fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to avoid air bubbles in fine details?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThree techniques: 1) tap the filled mold on the work surface after each addition of mousse to release air, 2) use mousse at room temperature (20°C) which flows better than cold mousse, 3) pour in several stages starting with the thin walls before adding the center.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pieces with one liter of mousse?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith 90 ml per cavity, one liter of mousse fills about 11 cavities. To produce all 20 cavities at once, plan for about 1.8 liters of mousse, not forgetting the volume taken up by inserts which slightly reduces the final consumption.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2 class=\"pl-h2\"\u003eDiscover the Pavoflex Patissland collection\u003c\/h2\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003eTo complete your collection of signature molds, explore the other \u003cstrong\u003ePavoflex Pavoni Italia\u003c\/strong\u003e references available at Patissland: the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes mold by Cédric Grolet\u003c\/a\u003e (exotic trompe-l'œil), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eLampone 1.1 mold by Fabrizio Fiorani\u003c\/a\u003e (12 hyper-realistic raspberries), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px43130-regalia\"\u003eREGALIA by Nicolas Rouzaud\u003c\/a\u003e (Haute Couture pleated fabric effect), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px43127-12-paniers\"\u003e12 Woven Baskets mold\u003c\/a\u003e (spring wicker effect), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px4364s-gummy\"\u003eGummy by Antonio Bachour\u003c\/a\u003e (modern single portions), as well as the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-silicone-pavoflex-mini-planet-px4321-pavoni\"\u003eMini Planet PX4321\u003c\/a\u003e (elegant spheres). For direct baking, the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-44-madeleines\"\u003e44 Madeleines mold\u003c\/a\u003e and the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px053-croissant\"\u003e20 Croissants mold PX053\u003c\/a\u003e complete the Pavoflex range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-tip\" style=\"margin-top:24px;text-align:center;background:linear-gradient(135deg,#eadfcb 0%,#d7b36a 100%);border-left:none;border:1px solid #b98b35\"\u003e\n\u003cp style=\"font-size:15px;color:#2a2419\"\u003e\u003cem\u003eThe Patissland team, partner of demanding pastry chefs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111664660522,"sku":"PX4331S","price":57.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pechecerisepavoni.png?v=1786550249"},{"product_id":"moule-trompe-loeil-citron-by-cedric-grolet","title":"Lemon Trompe-l'œil Mold - Cédric Grolet x Pavoni - AF006S","description":"\u003cstyle\u003e\n#pl6-citron{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-citron *{box-sizing:border-box}\n#pl6-citron .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl6-citron h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl6-citron p{margin:0 0 12px;font-size:15px}\n#pl6-citron p:last-child{margin-bottom:0}\n#pl6-citron ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-citron li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl6-citron li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl6-citron a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-citron .pl6-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl6-citron .pl6-note p{font-size:14px}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-citron\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cp\u003eThe Citron trompe-l'œil mold from the Cédric Grolet collection for Pavoni allows you to create individual lemon-shaped entremets with a realistic finish. Made of food-grade platinum silicone, it reproduces the curves and texture of the fruit for sharp 3D pieces after freezing. Each cavity has slight variations, like two real lemons, enhancing the trompe-l'œil effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e8 lemon cavities per mold\u003c\/li\u003e\n\u003cli\u003eCavity: Ø 5.3 cm, height 7 cm, volume 85 ml\u003c\/li\u003e\n\u003cli\u003eMold dimensions: 30 x 17.5 cm\u003c\/li\u003e\n\u003cli\u003eFood-grade platinum silicone, flexible and durable\u003c\/li\u003e\n\u003cli\u003eTemperature range -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003eCompatible with oven, freezer, and dishwasher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eMake a lemon entremet\u003c\/h3\u003e\n\u003cp\u003eThe classic construction stacks a lemon confit insert in the center, a lemon creamy layer around it, then a lemon mousse. Pour the mousse into the cavity, insert the frozen center, smooth flush, then freeze thoroughly (minimum 6 hours, ideally overnight). Unmold while cold: the flexibility of the silicone releases details without breaking. Finish with yellow velvet flocking applied to the still-frozen piece, then let thaw 2 to 3 hours in the refrigerator before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6-note\"\u003e\n\u003cp\u003eComplete freezing before unmolding is essential: unset mousse will deform and lose its relief. To preserve the silicone, hand wash is recommended and avoid sharp utensils inside the cavities.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs an advanced skill level required for this mold?\u003cbr\u003e\u003c\/strong\u003eFor a multi-texture trompe-l'œil entremet, yes: you need to master frozen inserts, creamy layers, and mousse. For simple use, it also works with a colored white chocolate shell or mousse without inserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs freezing mandatory?\u003cbr\u003e\u003c\/strong\u003eFor entremets, yes. The piece must be frozen solid before unmolding to preserve the shape and texture of the lemon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used with chocolate?\u003cbr\u003e\u003c\/strong\u003eYes. Pour tempered and colored white chocolate to create a lemon shell to fill with ganache or praline.\u003c\/p\u003e\n\u003cp\u003eDiscover the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni collection\u003c\/a\u003e and all of our \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremet molds\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168888107050,"sku":"AF006S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/AF006.png?v=1786531235"},{"product_id":"moule-trompe-loeil-marron-by-cedric-grolet","title":"Trompe l'oeil Mold - Chestnuts by Cédric Grolet - AF007S","description":"\u003ch3\u003ePavoni Cédric Grolet - Chestnut Trompe l'œil Mold (Double Silicone Mold with 8 Cavities)\u003c\/h3\u003e\n\u003cp\u003eExplore the world of culinary trompe-l'œil with the \u003cstrong\u003eChestnut Trompe l'œil Mold\u003c\/strong\u003e by Pavoni, designed by master pastry chef Cédric Grolet. This double silicone mold offers 8 cavities specifically designed to faithfully reproduce the shape of a chestnut, down to the smallest detail. Perfect for passionate chefs and pastry chefs, it allows the creation of individual 3D portions that captivate with their realism.\u003c\/p\u003e\n\u003cp\u003eCédric Grolet, awarded \u003cstrong\u003eBest Pastry Chef in the World 2018\u003c\/strong\u003e, imagined this unique range, where every detail contributes to a perfect illusion, offering culinary creations of surprising authenticity. In addition to the chestnut, this collection also includes trompe-l'œil molds to represent lemons and hazelnuts, for a complete artistic and gustatory experience.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions per cavity:\u003c\/strong\u003e Diameter 5.3 cm x Height 5.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall mold dimensions:\u003c\/strong\u003e 30 cm x 17.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity per cavity:\u003c\/strong\u003e 85 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 8 3D cavities\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality food-grade non-stick silicone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance:\u003c\/strong\u003e -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare instructions:\u003c\/strong\u003e Dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eKey Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Design:\u003c\/strong\u003e Each cavity is meticulously designed to capture the subtle details of the chestnut, creating individual portions with stunning realism.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Quality Material:\u003c\/strong\u003e Made from food-grade silicone, this mold is flexible, durable, and resistant, ensuring easy release without compromising detail precision.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Versatility:\u003c\/strong\u003e This mold is ideal for cold preparations such as ice creams or mousses, but also suitable for hot creations baked in the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Maintenance:\u003c\/strong\u003e Designed for intensive use, this mold is dishwasher safe for effortless cleaning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsage Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe l'œil Creations:\u003c\/strong\u003e For optimal visual effect, use glazes, spray velvet, or edible powders to reproduce the natural texture of the chestnut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Demolding:\u003c\/strong\u003e Thanks to the silicone’s flexibility, creations can be easily unmolded by gently pressing each cavity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreative Variations:\u003c\/strong\u003e This mold is perfect for individual pastries but can also be used for frozen desserts or creative confections.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCédric Grolet x Pavoni Collection\u003c\/h3\u003e\n\u003cp\u003eThis exclusive \"Trompe l'œil\" range by Pavoni, designed by Cédric Grolet, consists of several silicone molds that reproduce fruits and nuts in 3D with amazing realism. In addition to the \u003cstrong\u003echestnut mold\u003c\/strong\u003e, the collection also includes molds for trompe-l'œil \u003cstrong\u003ehazelnuts\u003c\/strong\u003e and \u003cstrong\u003elemons\u003c\/strong\u003e. Each mold is a work of art in itself, designed to enhance your pastry creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eTransform your kitchen into a culinary art workshop with the \u003cstrong\u003eChestnut Trompe l'œil Mold by Pavoni and Cédric Grolet\u003c\/strong\u003e. This professional mold is an essential tool for all pastry chefs wishing to add a touch of originality and sophistication to their creations.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168907407402,"sku":"AF007S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-marrons-by-cedric-grolet-pavoni-1.png?v=1772135573"},{"product_id":"moule-trompe-loeil-noisette-by-cedric-grolet","title":"Hazelnut Trompe-l'œil Mold - Cédric Grolet x Pavoni - AF008S","description":"\u003cstyle\u003e\n#pl6-noisette{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-noisette *{box-sizing:border-box}\n#pl6-noisette .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl6-noisette h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl6-noisette p{margin:0 0 12px;font-size:15px}\n#pl6-noisette p:last-child{margin-bottom:0}\n#pl6-noisette ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-noisette li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl6-noisette li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl6-noisette a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-noisette .pl6-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl6-noisette .pl6-note p{font-size:14px}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-noisette\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cp\u003eThe Noisette trompe-l'œil mold from the Cédric Grolet collection for Pavoni reproduces the shape of a whole hazelnut in relief. Its special feature: a two-part clipping system to achieve a full 3D volume without a visible seam, unlike a half-sphere mold which leaves a line. Made of food-grade platinum silicone, it precisely captures the texture of the nut after freezing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e8 cavities per mold, full 3D volume\u003c\/li\u003e\n\u003cli\u003eTwo-part articulated system that clips together\u003c\/li\u003e\n\u003cli\u003eCavity: Ø 54 mm, height 60 mm, volume 82 ml\u003c\/li\u003e\n\u003cli\u003eMold dimensions: 300 x 175 mm\u003c\/li\u003e\n\u003cli\u003eFood-grade platinum silicone, flexible and durable\u003c\/li\u003e\n\u003cli\u003eTemperature range -40°C to +250°C, dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eMake a hazelnut entremet\u003c\/h3\u003e\n\u003cp\u003eAt the core, a flowing hazelnut praline insert; around it, a hazelnut cream; then a light mousse. Fill the bottom part with mousse, insert the frozen core, clip the top part, then fill through the opening. Freeze thoroughly (minimum 6 hours), unclip both parts, and unmold the intact sphere. Finish with a brown velvet spray or coat with a thin milk chocolate shell for a chocolatier version.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6-note\"\u003e\n\u003cp\u003eAlways unclip after complete freezing: this ensures a clean hazelnut without deformation. For the chocolate version, careful tempering guarantees shine and clean release.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow does the two-part mold work?\u003cbr\u003e\u003c\/strong\u003eEach part has 8 half-cavities. Fill the bottom part, insert the frozen core, clip the top part, then freeze. After setting, separate the two parts to release the whole hazelnut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference from a half-sphere mold?\u003cbr\u003e\u003c\/strong\u003eThe half-sphere creates two shells to assemble, with a visible seam. This mold forms the complete volume directly, without a dividing line.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for chocolatiers?\u003cbr\u003e\u003c\/strong\u003eYes. Pour tempered milk chocolate to create a hazelnut shell to fill with praline or gianduja.\u003c\/p\u003e\n\u003cp\u003eFind the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni collection\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/materiels-moules-a-chocolat\"\u003echocolate equipment and molds\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168919859242,"sku":"AF008S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulenoisettesgrolet.png?v=1786531235"},{"product_id":"moule-tulip-by-antonio-bachour","title":"Tulip Mold by Antonio Bachour - PX4365S","description":"\u003cp\u003eThe \u003cstrong\u003eTulip Mold\u003c\/strong\u003e by Pavoni, designed by the renowned pastry chef \u003cstrong\u003eAntonio Bachour\u003c\/strong\u003e, is a perfect choice for pastry professionals looking to add a touch of elegance to their creations. This high-quality silicone mold is ideal for making delicate single servings in the shape of a tulip, offering a refined visual presentation for each dessert.\u003c\/p\u003e\n\u003ch4\u003eProduct Features:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality silicone, 100% food-grade, ensuring optimal flexibility and easy unmolding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Dimensions:\u003c\/strong\u003e 300 mm x 400 mm, perfectly suited to professional kitchen standards.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of Cavities:\u003c\/strong\u003e 20, allowing the preparation of multiple desserts in a single use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity Dimensions:\u003c\/strong\u003e Ø 55 mm x h 56 mm, designed for elegant and well-defined portions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per Cavity:\u003c\/strong\u003e 90 ml, ideal for harmonious and generous individual servings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAdvantages:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e Usable across a wide temperature range, from -40°C to +250°C. This mold is perfect for applications in both the freezer and the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEase of Use:\u003c\/strong\u003e Its flexibility allows for quick and flawless unmolding, ensuring a perfect result every time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDurability:\u003c\/strong\u003e Designed for intensive professional use, resistant to many usage cycles while maintaining its non-stick properties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis Pavoni Tulip mold is the ideal choice for chefs and pastry chefs wishing to enhance their desserts with precise and elegant shapes. Add a touch of originality and sophistication to your creations with this innovative mold signed by Antonio Bachour.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39966776492074,"sku":"PX4365S","price":37.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-tulip-by-antonio-bachour-pavoni-1.jpg?v=1772141758"},{"product_id":"moule-silicone-pavoni-berry-35-cavites-framboises","title":"Small Raspberry Mold - GG017S","description":"\u003ch3 data-start=\"680\" data-end=\"744\" class=\"\"\u003ePavoni Berry Mold – Organic shapes and culinary elegance\u003c\/h3\u003e\n\u003cp data-start=\"746\" data-end=\"1027\" class=\"\"\u003eDiscover the Pavoni Berry mold, an exceptional tool for chefs and pastry enthusiasts seeking natural and refined shapes. Made from high-quality food-grade silicone, this mold allows you to create delicate bites and decorations with a unique visual appeal.\u003c\/p\u003e\n\u003cp data-start=\"1029\" data-end=\"1228\" class=\"\"\u003eIdeal for use in both pastry and savory cooking, the Berry mold is perfect for modern creations, miniature entremets, cocktail pieces, or elegant inserts.\u003c\/p\u003e\n\u003chr data-start=\"1230\" data-end=\"1233\" class=\"\"\u003e\n\u003ch3 data-start=\"1235\" data-end=\"1266\" class=\"\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul data-start=\"1268\" data-end=\"1632\"\u003e\n\u003cli data-start=\"1268\" data-end=\"1310\" class=\"\"\u003e\n\u003cp data-start=\"1270\" data-end=\"1310\" class=\"\"\u003e\u003cstrong data-start=\"1270\" data-end=\"1293\"\u003eMold dimensions\u003c\/strong\u003e : 300 x 175 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1311\" data-end=\"1366\" class=\"\"\u003e\n\u003cp data-start=\"1313\" data-end=\"1366\" class=\"\"\u003e\u003cstrong data-start=\"1313\" data-end=\"1339\"\u003eCavity dimensions\u003c\/strong\u003e : Ø 24 x 27 mm (height)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1367\" data-end=\"1402\" class=\"\"\u003e\n\u003cp data-start=\"1369\" data-end=\"1402\" class=\"\"\u003e\u003cstrong data-start=\"1369\" data-end=\"1393\"\u003eVolume per mold\u003c\/strong\u003e: 7 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1403\" data-end=\"1444\" class=\"\"\u003e\n\u003cp data-start=\"1405\" data-end=\"1444\" class=\"\"\u003e\u003cstrong data-start=\"1405\" data-end=\"1426\"\u003eNumber of cavities\u003c\/strong\u003e: 35 molds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1445\" data-end=\"1500\" class=\"\"\u003e\n\u003cp data-start=\"1447\" data-end=\"1500\" class=\"\"\u003e\u003cstrong data-start=\"1447\" data-end=\"1459\"\u003eMaterial\u003c\/strong\u003e: 100% professional platinum silicone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1501\" data-end=\"1548\" class=\"\"\u003e\n\u003cp data-start=\"1503\" data-end=\"1548\" class=\"\"\u003e\u003cstrong data-start=\"1503\" data-end=\"1526\"\u003eOperating range\u003c\/strong\u003e: from -40°C to +250°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1549\" data-end=\"1632\" class=\"\"\u003e\n\u003cp data-start=\"1551\" data-end=\"1632\" class=\"\"\u003e\u003cstrong data-start=\"1551\" data-end=\"1568\"\u003eCompatibility\u003c\/strong\u003e: oven, freezer, blast chiller, dishwasher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1634\" data-end=\"1637\" class=\"\"\u003e\n\u003ch3 data-start=\"1639\" data-end=\"1674\" class=\"\"\u003eAdvantages of the Berry Pavoni mold\u003c\/h3\u003e\n\u003cul data-start=\"1676\" data-end=\"2161\"\u003e\n\u003cli data-start=\"1676\" data-end=\"1763\" class=\"\"\u003e\n\u003cp data-start=\"1678\" data-end=\"1763\" class=\"\"\u003e\u003cstrong data-start=\"1678\" data-end=\"1701\"\u003eDetail finesse\u003c\/strong\u003e: nature-inspired design for a refined presentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1764\" data-end=\"1865\" class=\"\"\u003e\n\u003cp data-start=\"1766\" data-end=\"1865\" class=\"\"\u003e\u003cstrong data-start=\"1766\" data-end=\"1790\"\u003ePerfect unmolding\u003c\/strong\u003e: non-stick silicone ensuring perfect release of preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1866\" data-end=\"1971\" class=\"\"\u003e\n\u003cp data-start=\"1868\" data-end=\"1971\" class=\"\"\u003e\u003cstrong data-start=\"1868\" data-end=\"1890\"\u003eGreat versatility\u003c\/strong\u003e: ideal for mousses, creamy fillings, inserts, ganaches, decorations, or crunchy elements\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1972\" data-end=\"2072\" class=\"\"\u003e\n\u003cp data-start=\"1974\" data-end=\"2072\" class=\"\"\u003e\u003cstrong data-start=\"1974\" data-end=\"2005\"\u003eHigh thermal resistance\u003c\/strong\u003e: designed for thermal shocks and intensive use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2073\" data-end=\"2161\" class=\"\"\u003e\n\u003cp data-start=\"2075\" data-end=\"2161\" class=\"\"\u003e\u003cstrong data-start=\"2075\" data-end=\"2095\"\u003eQuick cleaning\u003c\/strong\u003e: dishwasher safe or cleans with warm soapy water\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2163\" data-end=\"2166\" class=\"\"\u003e\n\u003ch3 data-start=\"2168\" data-end=\"2197\" class=\"\"\u003eUsage suggestions\u003c\/h3\u003e\n\u003cul data-start=\"2199\" data-end=\"2403\"\u003e\n\u003cli data-start=\"2199\" data-end=\"2255\" class=\"\"\u003e\n\u003cp data-start=\"2201\" data-end=\"2255\" class=\"\"\u003eMini cheesecakes, fruity domes, or filled chocolates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2256\" data-end=\"2302\" class=\"\"\u003e\n\u003cp data-start=\"2258\" data-end=\"2302\" class=\"\"\u003eInserts for entremets or tiered cakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2303\" data-end=\"2352\" class=\"\"\u003e\n\u003cp data-start=\"2305\" data-end=\"2352\" class=\"\"\u003eSavory appetizers or plant-based creations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2353\" data-end=\"2403\" class=\"\"\u003e\n\u003cp data-start=\"2355\" data-end=\"2403\" class=\"\"\u003eArtistic decorations for gourmet plates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2405\" data-end=\"2408\" class=\"\"\u003e\n\u003ch3 data-start=\"2410\" data-end=\"2425\" class=\"\"\u003ePro tip\u003c\/h3\u003e\n\u003cp data-start=\"2427\" data-end=\"2589\" class=\"\"\u003eFor optimal results, place the mold in the freezer for a few minutes before unmolding. You will get clean pieces, ready to enhance your presentations.\u003c\/p\u003e\n\u003chr data-start=\"2591\" data-end=\"2594\" class=\"\"\u003e\n\u003cp data-start=\"2596\" data-end=\"2777\" class=\"\"\u003eGive your creations a mold of excellence. The Pavoni Berry is a must-have in creative kitchens.\u003cbr data-start=\"2713\" data-end=\"2716\"\u003e\u003cstrong data-start=\"2716\" data-end=\"2777\" data-is-last-node=\"\"\u003eAdd it now to your professional equipment.\u003c\/strong\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39969813168170,"sku":"GG017S","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-petites-framboises-pavoni-1.jpg?v=1772141779"},{"product_id":"moule-trompe-loeil-fraise","title":"Strawberry Trompe l'oeil Mold 95ml - Strawberries and Cream","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"plv6\"\u003e\n\n  \u003cdiv class=\"plv6-intro\"\u003e\n    The \u003cstrong\u003eFragole e Panna Silikomart mold\u003c\/strong\u003e precisely reproduces the elongated shape and micro-relief of a \u003cstrong\u003eGariguette strawberry\u003c\/strong\u003e. \u003cstrong\u003e6 cavities of 95 ml\u003c\/strong\u003e in platinum silicone, suitable for blast freezing and oven use. Finish with red mirror glaze for a glossy version or matte red velvet spray for a natural look.\n  \u003c\/div\u003e\n\n  \u003cdetails class=\"plv6-acc\" open\u003e\n    \u003csummary\u003eTechnical specifications\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSKU:\u003c\/strong\u003e 26.267.13.0065\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCavities:\u003c\/strong\u003e 6 Gariguette strawberry cavities\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 95 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e Straight and elongated, with strawberry-skin micro-relief\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Non-stick, food-grade platinum silicone\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e Blast freezer, oven, dishwasher\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eSignature recipes — strawberry illusion desserts\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eClassic strawberry illusion dessert:\u003c\/strong\u003e Mara des Bois strawberry mousse + strawberry-basil coulis insert + shortbread crunch — finished with \u003cspan class=\"plv6-hl\"\u003ebright red mirror glaze\u003c\/span\u003e + green-tinted white chocolate stem\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStrawberry-pistachio:\u003c\/strong\u003e pure pistachio mousse + strawberry compote insert + matte red velvet finish — the season's iconic pairing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStrawberry-rhubarb:\u003c\/strong\u003e delicate strawberry mousse + tangy flowing rhubarb center + crumble + gradient red-pink velvet finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReimagined strawberry-vanilla:\u003c\/strong\u003e vanilla crémeux + whole strawberry insert + light strawberry mousse — a modern take on strawberries and cream\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSavory cocktail version:\u003c\/strong\u003e lemon cream cheese mousse + fresh strawberries in the center + Timut pepper — a signature appetizer bite\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cdiv class=\"plv6-tip\"\u003e\n        \u003cstrong\u003eRed mirror glaze finish:\u003c\/strong\u003e apply at 30°C to a frozen dessert. For an intense strawberry red, use concentrated red food coloring (gel or oil-soluble) in a neutral glaze. Create the green stem with tempered white chocolate tinted green, and insert it immediately after glazing.\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eStep-by-step assembly\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003col\u003e\n        \u003cli\u003e\n\u003cstrong\u003eInsert (the day before):\u003c\/strong\u003e gelatin-set strawberry coulis or crémeux in 2–3 cm diameter sticks. Freeze for 4 hours.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMousse:\u003c\/strong\u003e pipe into each cavity until halfway full, then tap gently to remove air bubbles\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eInsert:\u003c\/strong\u003e place lengthwise in the cavity and press down slightly\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSeal:\u003c\/strong\u003e fill with mousse to the top. Add a 4 cm diameter shortbread biscuit base (optional)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e \u003cspan class=\"plv6-hl\"\u003eat least 6 to 8 hours at -18°C\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eUnmolding:\u003c\/strong\u003e unmold while frozen by pulling back the silicone edges — the relief is preserved perfectly\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e apply mirror glaze at 30°C or red velvet spray to the frozen dessert. Insert the green stem immediately.\u003c\/li\u003e\n      \u003c\/ol\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eComplementary products\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/gla%C3%A7age-miroir-rouge-350g\"\u003e350 g Red Mirror Glaze\u003c\/a\u003e — glossy strawberry illusion finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/spray-velours\"\u003eRed Velvet Spray\u003c\/a\u003e — alternative matte finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-framboise-feves-250g\"\u003eValrhona Raspberry Inspiration\u003c\/a\u003e — base for intense fruit mousse\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-trompe-loeil-mangue-130\"\u003e130 ml Mango Illusion Mold\u003c\/a\u003e — perfect for an exotic fruit platter\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-trompe-loeil\"\u003eComplete illusion dessert collection\u003c\/a\u003e — Peanut, Lemon, Vanilla, Peach, Raspberry\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003e\u003cstrong\u003eWhat strawberry shape does this mold reproduce?\u003c\/strong\u003e\u003cbr\u003eIt is straight and elongated, similar to a Gariguette — France's most iconic strawberry variety.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMirror glaze or velvet spray for a strawberry effect?\u003c\/strong\u003e\u003cbr\u003eRed mirror glaze creates a glossy, lacquered skin effect and is the most realistic option. Matte red velvet spray gives a more natural, velvety appearance.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHow do you make the green stem?\u003c\/strong\u003e\u003cbr\u003eUse tempered white chocolate tinted green with oil-soluble coloring, shaped into a slender 3–4 cm stem. Insert it immediately after applying the glaze or velvet spray for perfect adhesion.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eWhat is the total volume for 6 cavities?\u003c\/strong\u003e\u003cbr\u003e95 ml × 6 = 570 ml of mousse. Prepare 650 ml to allow for piping and smoothing.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":40449295908906,"sku":"26.267.13.0065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulefraise.png?v=1786412593"},{"product_id":"moule-trompe-loeil-citron","title":"Lemon Trompe l'oeil Mold 106ml - Lemon Delight","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eTrompe-l’œil lemon mold 106 ml, 3D Design range\u003c\/h3\u003e\n\u003cp\u003eThe Delizia al Limone mold offers 6 molds of 106 ml that reproduce the texture of a ripe lemon. It belongs to the 3D Design range, whose internal border removes the seam line between the two halves for a closed and clean fruit.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 molds of 106 ml\u003c\/li\u003e\n\u003cli\u003e3D Design range: internal border that removes the seam line\u003c\/li\u003e\n\u003cli\u003eNon-stick platinum silicone, suitable for freezing and oven use\u003c\/li\u003e\n\u003cli\u003eTexture and relief of a ripe lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eApplications and finishes\u003c\/h3\u003e\n\u003cp\u003eThis mold targets the Delizia al Limone, a classic Neapolitan dessert, revisited in trompe-l’œil style.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLemon mousse and lemon curd insert for a tangy individual dessert\u003c\/li\u003e\n\u003cli\u003eFlock with yellow \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet spray\u003c\/a\u003e, then place an \u003ca href=\"\/en\/collections\/decors-comestibles\"\u003eedible decoration\u003c\/a\u003e sheet\n\u003c\/li\u003e\n\u003cli\u003eExplore the entire \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l’œil molds\u003c\/a\u003e family\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eThe 3D border requires filling flush with the molds to achieve a perfectly closed fruit.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the 3D Design range offer?\u003cbr\u003e\u003c\/strong\u003eAn internal border that hides the joining line, for a fruit without visible seams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many servings per tray?\u003cbr\u003e\u003c\/strong\u003e6 individual desserts of 106 ml.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich recipe to make first?\u003cbr\u003e\u003c\/strong\u003eThe Neapolitan Delizia al Limone, in trompe-l’œil style.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":40449297285162,"sku":"26.261.13.0065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulecitron.png?v=1786412340"},{"product_id":"moule-trompe-loeil-fruits","title":"Trompe l'oeil mold fruit assortment - Fruit Inspirations","description":"\u003cdiv style=\"font-family:'Montserrat',sans-serif;background:#faf7f0;border:1px solid #e8dcc4;border-radius:10px;padding:28px;color:#3a3a3a;line-height:1.65;\"\u003e\n\n  \u003cp style=\"margin:0 0 22px;\"\u003eThe Silikomart Fruits trompe-l'œil mold is used to create desserts that imitate the shape of a fruit. Its 6 platinum silicone cavities form smooth 62 mm domes, ready to receive mousse, insert, and glaze for a clean and reproducible piece.\u003c\/p\u003e\n\n  \u003ch3 style=\"font-size:16px;letter-spacing:1px;text-transform:uppercase;color:#b98b35;border-bottom:2px solid #d7b36a;padding-bottom:6px;margin:0 0 14px;\"\u003eTechnical specifications\u003c\/h3\u003e\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;padding:16px 20px;margin-bottom:24px;\"\u003e\n    \u003cul style=\"margin:0;padding-left:20px;color:#d7b36a;\"\u003e\n      \u003cli\u003e\u003cspan style=\"color:#3a3a3a;\"\u003eBrand Silikomart, professional quality platinum silicone\u003c\/span\u003e\u003c\/li\u003e\n      \u003cli\u003e\u003cspan style=\"color:#3a3a3a;\"\u003e6 cavities, dome 62 mm in diameter and 53 mm in height\u003c\/span\u003e\u003c\/li\u003e\n      \u003cli\u003e\u003cspan style=\"color:#3a3a3a;\"\u003eVolume per cavity: 118 ml, total volume: 710 ml\u003c\/span\u003e\u003c\/li\u003e\n      \u003cli\u003e\u003cspan style=\"color:#3a3a3a;\"\u003eTemperature range: from -60°C to +230°C\u003c\/span\u003e\u003c\/li\u003e\n      \u003cli\u003e\u003cspan style=\"color:#3a3a3a;\"\u003eCompatible with oven, refrigerator, freezer, and dishwasher\u003c\/span\u003e\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 style=\"font-size:16px;letter-spacing:1px;text-transform:uppercase;color:#b98b35;border-bottom:2px solid #d7b36a;padding-bottom:6px;margin:0 0 14px;\"\u003eUsage tips\u003c\/h3\u003e\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;padding:16px 20px;margin-bottom:24px;\"\u003e\n    \u003cp style=\"margin:0 0 12px;\"\u003ePour the mousse halfway, add a fruity insert, complete, then freeze before unmolding. The silicone flips without damaging the surface and releases a smooth dome ready to be glazed.\u003c\/p\u003e\n    \u003cp style=\"margin:0;\"\u003eFor the trompe-l'œil finish, apply a \u003ca href=\"\/en\/collections\/spray-velours\" style=\"color:#b98b35;font-weight:600;\"\u003evelvet spray\u003c\/a\u003e or a \u003ca href=\"\/en\/collections\/glacages-miroir\" style=\"color:#b98b35;font-weight:600;\"\u003etinted mirror glaze\u003c\/a\u003e matching the skin of the imitated fruit. Find other shapes in \u003ca href=\"\/en\/collections\/moules-trompe-loeil\" style=\"color:#b98b35;font-weight:600;\"\u003eTrompe l'Oeil Molds\u003c\/a\u003e, the full range in \u003ca href=\"\/en\/collections\/moules-entremets\" style=\"color:#b98b35;font-weight:600;\"\u003eDessert Molds\u003c\/a\u003e, and the \u003ca href=\"\/en\/collections\/silikomart\" style=\"color:#b98b35;font-weight:600;\"\u003eSilikomart\u003c\/a\u003e collection.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fdf5e0;border-left:4px solid #b98b35;border-radius:4px;padding:14px 18px;margin-bottom:24px;\"\u003e\n    \u003cp style=\"margin:0;\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e always freeze the mold before unmolding. A chilled dessert releases cleanly and retains the edges of the relief. At room temperature, unmolding is more delicate.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 style=\"font-size:16px;letter-spacing:1px;text-transform:uppercase;color:#b98b35;border-bottom:2px solid #d7b36a;padding-bottom:6px;margin:0 0 14px;\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;padding:16px 20px;\"\u003e\n    \u003cp style=\"margin:0 0 12px;\"\u003e\u003cstrong\u003eHow many pieces can I make with this mold?\u003cbr\u003e\u003c\/strong\u003e6 cavities, meaning 6 domes of 118 ml per batch.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 12px;\"\u003e\u003cstrong\u003eIs this mold freezer safe?\u003cbr\u003e\u003c\/strong\u003eYes, it withstands temperatures from -60°C to +230°C, from the freezer to the oven.\u003c\/p\u003e\n    \u003cp style=\"margin:0;\"\u003e\u003cstrong\u003eWhat finish for the trompe-l'œil effect?\u003cbr\u003e\u003c\/strong\u003eA velvet spray or a tinted mirror glaze reproduces the look of the fruit's skin.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":40449298137130,"sku":"26.300.13.0065","price":27.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulefruits.png?v=1786413969"},{"product_id":"moule-nocciola-125","title":"Hazelnut Trompe l’oeil Mold 125ml – Hazelnut 125","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eTrompe-l’œil hazelnut mold 125 ml\u003c\/h3\u003e\n\u003cp\u003eThe Nocciola 125 mold reproduces the round shape of the hazelnut in trompe-l’œil style, in a 125 ml size. A mold designed for praline and gianduja desserts, where the nut is the centerpiece of the recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e125 ml molds, individual size\u003c\/li\u003e\n\u003cli\u003eRound hazelnut shape\u003c\/li\u003e\n\u003cli\u003eNon-stick platinum silicone\u003c\/li\u003e\n\u003cli\u003eFreezing, oven, and dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eApplications and finishes\u003c\/h3\u003e\n\u003cp\u003eHazelnut pairs well with praline textures and brown coatings.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGianduja mousse, hazelnut praline insert for a gourmet dessert\u003c\/li\u003e\n\u003cli\u003eCoat with a \u003ca href=\"\/en\/collections\/glacages-miroir\"\u003ebrown mirror glaze\u003c\/a\u003e for the shell look, then add an \u003ca href=\"\/en\/collections\/decors-comestibles\"\u003eedible decoration\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eDiscover the full \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e range\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eFor a realistic shell effect, prefer a brown mirror glaze over flocking, which is closer to the smooth skin of the hazelnut.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor which recipes?\u003cbr\u003e\u003c\/strong\u003ePraline and gianduja desserts, where hazelnut is the central ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat capacity?\u003cbr\u003e\u003c\/strong\u003e125 ml per mold, an individual size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGlaze or velvet?\u003cbr\u003e\u003c\/strong\u003eThe brown mirror glaze better highlights the smooth shell of the hazelnut than the velvet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316753350995,"sku":"28.317.87.0065","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/nocciola.png?v=1786414725"},{"product_id":"moule-foresta-ananas","title":"Mold Trompe l'oeil wild berries \u0026 pineapple - Forest \u0026 Pineapple","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003ePine cone and pineapple illusion mold, 110 ml\u003c\/h3\u003e\n\u003cp\u003eThe Silikomart Professional Foresta \u0026amp; Ananas 110 mold reproduces a shape that evokes both a pine cone and a pineapple, with 5 cavities of 110 ml. A plastic support stabilizes the mold during preparation, and a cutter is included for cutting bases and inserts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 cavities of 110 ml, 550 ml total\u003c\/li\u003e\n\u003cli\u003eCavity Ø 60 mm, height 73 mm\u003c\/li\u003e\n\u003cli\u003eSilikomart Professional food-grade silicone\u003c\/li\u003e\n\u003cli\u003ePlastic support and cutter included\u003c\/li\u003e\n\u003cli\u003eWithstands temperatures from -60°C to +230°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eInstructions for use\u003c\/h3\u003e\n\u003cp\u003eThe shape is suitable for oven-baked preparations as well as semifreddos and savory versions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCut bases and inserts with the included \u003ca href=\"\/en\/collections\/emporte-pieces\"\u003ecutter\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eCoat with colored chocolate using \u003ca href=\"\/en\/collections\/colorants-liposolubles\"\u003eoil-soluble food coloring\u003c\/a\u003e for a wood-like or golden finish\u003c\/li\u003e\n\u003cli\u003eDiscover the range in \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003eillusion molds\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eThe mold is oven-, freezer-, and dishwasher-safe, from -60°C to +230°C. For clean unmolding, freeze the preparation completely, then warm the back of the mold slightly before unmolding.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the mold evoke a pine cone or a pineapple more strongly?\u003cbr\u003e\u003c\/strong\u003eThe design combines both shapes: a scaled finish that recalls both a pine cone and a pineapple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the included cutter used for?\u003cbr\u003e\u003c\/strong\u003eIt allows you to cut a base or insert to the exact size of the cavity before assembly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold suitable for savory preparations?\u003cbr\u003e\u003c\/strong\u003eYes, it is also suitable for terrines and vegetable mousses unmolded while chilled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316763410771,"sku":"28.312.87.0065","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/ananas.png?v=1786517890"},{"product_id":"moule-fragola-120","title":"Strawberry Trompe l'oeil Mold 120ml - Fragola 120","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eStrawberry trompe-l'œil mold 120 ml, 5 cavities\u003c\/h3\u003e\n\u003cp\u003eThe Fragola 120 mold offers 5 cavities of 120 ml with generous volume. Its surface reproduces the granular texture of the strawberry, for individual entremets larger than the 95 ml size.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 cavities of 120 ml, generous volume per mold\u003c\/li\u003e\n\u003cli\u003eGranular texture faithful to the strawberry\u003c\/li\u003e\n\u003cli\u003eNon-stick platinum silicone\u003c\/li\u003e\n\u003cli\u003eFreezing, oven, and dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003eThis size is intended for more generous strawberry entremets, to be chosen according to the menu.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLarge strawberry entremets, mousse and coulis insert\u003c\/li\u003e\n\u003cli\u003eFlock with red \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet spray\u003c\/a\u003e for a matte and velvety effect\u003c\/li\u003e\n\u003cli\u003eFind the \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e range and the \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremets molds\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eAt 120 ml, the portion is more generous than the Fragole e Panna 95 ml: choose the size according to the desired caliber.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDifference from the Fragole e Panna 95 ml?\u003cbr\u003e\u003c\/strong\u003eFragola 120 offers 5 cavities of 120 ml, so larger portions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the texture realistic?\u003cbr\u003e\u003c\/strong\u003eYes, the surface reproduces the characteristic grain of the strawberry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVelvet or mirror for this mold?\u003cbr\u003e\u003c\/strong\u003eThe red velvet gives the fruit a matte and velvety appearance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316769898835,"sku":"28.316.87.0065","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/fragola120.png?v=1786414725"},{"product_id":"moule-mora-lampone-110","title":"Blackberry \u0026 Raspberry Trompe l'oeil Mold 110ml - Mora \u0026 Lampone 110","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eBlackberry and raspberry illusion mold, 110 ml\u003c\/h3\u003e\n\u003cp\u003eThe Silikomart Professional Mora \u0026amp; Lampone 110 mold combines two berries in a single tool: 5 cavities of 110 ml reproducing both the blackberry and raspberry in three dimensions. A plastic support makes handling and cooling the preparations easier.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 cavities of 110 ml, for a total of 550 ml\u003c\/li\u003e\n\u003cli\u003eCavity Ø 65 mm, height 67 mm\u003c\/li\u003e\n\u003cli\u003eSilikomart Professional food-grade silicone\u003c\/li\u003e\n\u003cli\u003ePlastic support included for handling and cooling\u003c\/li\u003e\n\u003cli\u003eFaithful 3D rendering of the berries, easy unmolding\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003eThe berry duo is suitable for sweet desserts as well as savory preparations served cold after unmolding.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdjust blackberry and raspberry shades with \u003ca href=\"\/en\/collections\/colorants-hydrosolubles\"\u003ewater-soluble food colorings\u003c\/a\u003e in mousses and creams\u003c\/li\u003e\n\u003cli\u003eCreate a savory version: fresh cheese mousse or individual mini terrine\u003c\/li\u003e\n\u003cli\u003eDiscover the range in \u003ca href=\"\/en\/collections\/moules-entremets\"\u003edessert molds\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003eillusion molds\u003c\/a\u003e, and \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eTo preserve the detail of the berries when unmolding: freeze the preparation thoroughly, then gently warm the back of the mold (with a warm cloth or hair dryer) before unmolding.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the mold's total capacity?\u003cbr\u003e\u003c\/strong\u003eFive cavities of 110 ml each, for a total of 550 ml.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used for savory preparations?\u003cbr\u003e\u003c\/strong\u003eYes, it is also suitable for vegetable mousses or mini terrines served cold after unmolding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can I unmold it without damaging the detail of the berries?\u003cbr\u003e\u003c\/strong\u003eFreeze the preparation thoroughly, then gently warm the back of the mold before unmolding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316777140563,"sku":"28.310.87.0065","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moralampone.png?v=1786517890"},{"product_id":"moule-limone-lime-120","title":"Lemon Trompe l'oeil Mold 120ml - Lemon \u0026 Lime 120","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eLemon and lime trompe-l’œil mold, 120 ml\u003c\/h3\u003e\n\u003cp\u003eThe Limone \u0026 Lime mold combines two citrus fruits in one tool: 4 cavities of 120 ml reproducing the curves of the yellow lemon and green lime. A Silikomart Professional mold to expand a range of individual entremets with Mediterranean accents.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 cavities of 120 ml: yellow lemon and green lime\u003c\/li\u003e\n\u003cli\u003eSilikomart Professional, platinum silicone\u003c\/li\u003e\n\u003cli\u003eCompatible with freezing, oven, and dishwasher\u003c\/li\u003e\n\u003cli\u003e3D curves of the two citrus fruits\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003eThe citrus duo paves the way for contrasting two-tone desserts.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLime mousse and yellow lemon insert for a two-tone dessert\u003c\/li\u003e\n\u003cli\u003eWork the yellow and green shades with suitable \u003ca href=\"\/en\/collections\/colorants\"\u003ecolorants\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eComplete with the \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremets molds\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e range\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eThe mold combines two distinct fruits: plan for two shades of flocking or glazing to respect each citrus.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many different shapes?\u003cbr\u003e\u003c\/strong\u003eTwo: the yellow lemon and the green lime, for a total of 4 cavities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the capacity?\u003cbr\u003e\u003c\/strong\u003e120 ml per cavity, a generous individual size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you make a two-tone dessert?\u003cbr\u003e\u003c\/strong\u003eYes, that’s the whole point of this bi-citrus mold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316792443219,"sku":"28.315.87.0065","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/lemonlime.png?v=1786414725"},{"product_id":"moule-mangue-130","title":"Mango Trompe l'oeil Mold 130ml - Mango 130","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"plv6\"\u003e\n\n  \u003cdiv class=\"plv6-intro\"\u003e\n    The \u003cstrong\u003eSilikomart Mango 130 mold\u003c\/strong\u003e reproduces the shape and micro-texture of mango skin in an \u003cstrong\u003eindividual 130 ml single-portion format\u003c\/strong\u003e. Food-grade platinum silicone, suitable for freezing and oven use. Yellow-orange velvet spray finish for a striking trompe-l'œil effect. Difference from the 12-cavity Mango Grolet mold: this one is an \u003cstrong\u003eindividual boutique format\u003c\/strong\u003e, while the Grolet mold is a professional 12-cavity format.\n  \u003c\/div\u003e\n\n  \u003cdetails class=\"plv6-acc\" open\u003e\n    \u003csummary\u003eTechnical specifications\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSKU:\u003c\/strong\u003e 36.253.87.0065\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 130 ml (individual single portion)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e realistic mango skin with micro-texture\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e non-stick food-grade platinum silicone\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e freezer, oven, dishwasher\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDemolding:\u003c\/strong\u003e no greasing required; freeze for an intact texture\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003ctable class=\"plv6-table\"\u003e\n        \u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eMango 130 (this product)\u003c\/th\u003e\n\u003cth\u003eGrolet 12-Mango Mold\u003c\/th\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCavities\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 (single portion)\u003c\/td\u003e\n\u003ctd\u003e12 cavities\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVolume\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e130 ml\u003c\/td\u003e\n\u003ctd\u003e~85 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoutique, plated dessert\u003c\/td\u003e\n\u003ctd\u003eHigh-volume professional production\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/table\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eSignature recipes — mango trompe-l'œil\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003eFind inspiration in our \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-coulis-de-mangue\"\u003emango coulis recipe\u003c\/a\u003e and \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-panna-cotta-a-la-mangue\"\u003emango panna cotta\u003c\/a\u003e recipe for aromatic bases. Here are the signature combinations:\u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-passion fruit trompe-l'œil:\u003c\/strong\u003e mango mousse + gelled passion fruit coulis insert + coconut crunch — \u003cspan class=\"plv6-hl\"\u003eyellow-orange gradient\u003c\/span\u003e velvet spray finish for a ripe mango effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-lime:\u003c\/strong\u003e mango mousse + creamy lime center + Joconde sponge — signature tropical freshness\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-coconut:\u003c\/strong\u003e light coconut bavarois + mango insert + Breton shortbread + pale yellow velvet for a Thai mango effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-vanilla:\u003c\/strong\u003e intense Bourbon vanilla mousse + warm mango compote insert + glossy yellow-orange mirror glaze finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRevisited Grolet version:\u003c\/strong\u003e mango crémeux + mango-passion fruit confit center + tempered yellow cocoa butter coating — the closest to the original technique\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cdiv class=\"plv6-tip\"\u003e\n        \u003cstrong\u003eMango trompe-l'œil finish:\u003c\/strong\u003e apply two coats of velvet spray. First, apply an even yellow coat over the entire surface. Then apply orange-red spray to one side only to recreate the blush of a ripe mango exposed to sunlight. Keep a distance of 20–25 cm for a natural gradient.\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eStep-by-step assembly\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003col\u003e\n        \u003cli\u003e\n\u003cstrong\u003eInsert (the day before):\u003c\/strong\u003e gelled mango-passion fruit coulis in a Ø 4 cm half-sphere mold. Freeze for 4 hours.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango mousse:\u003c\/strong\u003e light mousse made with mango purée, gelatin, and whipped cream. Bring to 20°C for smooth pouring.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFilling:\u003c\/strong\u003e pipe up to halfway, place the frozen insert, then fill to the edge\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBase:\u003c\/strong\u003e Ø 5 cm coconut dacquoise disk or Breton shortbread\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e \u003cspan class=\"plv6-hl\"\u003eat least 6 to 8 hours\u003c\/span\u003e at -18°C\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDemolding:\u003c\/strong\u003e demold onto a cold rack, gently pulling away the silicone — the mango skin micro-texture will remain intact\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e apply yellow velvet spray, followed by orange spray, to the frozen piece. Thaw for 4 hours in the refrigerator before serving.\u003c\/li\u003e\n      \u003c\/ol\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eComplementary products\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/spray-velours\"\u003eYellow and orange velvet spray\u003c\/a\u003e — ripe mango trompe-l'œil finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-passion-feves-250g\"\u003eValrhona Inspiration Passion\u003c\/a\u003e — intense passion fruit insert base\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-trompe-loeil-12-mangues\"\u003eCédric Grolet 12-Mango Mold\u003c\/a\u003e — professional 12-cavity format for high-volume production\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-trompe-loeil-fraise\"\u003eStrawberry Trompe-l'œil Mold 95 ml\u003c\/a\u003e — complementary for tropical and red fruit assortments\u003c\/li\u003e\n        \u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-trompe-loeil\"\u003eComplete trompe-l'œil collection\u003c\/a\u003e\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003e\u003cstrong\u003eWhat is the difference from the Grolet 12-Mango Mold?\u003c\/strong\u003e\u003cbr\u003eMango 130 = one individual 130 ml single portion, suitable for boutiques and restaurants. Grolet 12-mango mold = 12 cavities of ~85 ml for high-volume production. The two are complementary.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHow do you achieve a realistic mango color?\u003c\/strong\u003e\u003cbr\u003eApply two coats of velvet spray: an even yellow coat followed by orange on one side for a natural blush. Avoid using yellow alone — it looks too uniform and unrealistic.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDoes demolding damage the micro-texture?\u003c\/strong\u003e\u003cbr\u003eNot if demolded while frozen. Silikomart platinum silicone ensures fine details are reproduced, provided the piece is completely solidified at its core.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47372696715603,"sku":"36.253.87.0065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulemangue.png?v=1786414725"},{"product_id":"moule-trompe-loeil-pomme-cerise-peche","title":"Trompe l'oeil apple cherry peach mold 30ml - Apple, Cherry \u0026 Peach 30","description":"\u003ch3\u003e3D Fruit Range from Silikomart Professional\u003c\/h3\u003e\n\u003cp\u003eDiscover a unique experience with the 3D Fruit range that transforms classic desserts into juicy and tempting works of art. Perfect for pastry chefs and creative cooking enthusiasts.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e Fruit Varieties\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry\u003c\/strong\u003e: Perfect for small and delicate creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApple\u003c\/strong\u003e: Ideal for medium-sized desserts, offering a smooth and rounded surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeach\u003c\/strong\u003e: Excellent for larger entremets with a soft texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e Mold Specifications\u003c\/h2\u003e\n\u003ch3\u003eModel: Mela, Ciliegia \u0026amp; Pesca30\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold size\u003c\/strong\u003e: Ø 39 mm, height 30 mm per cavity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold volume\u003c\/strong\u003e: 30 ml per cavity, totaling 450 ml.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e Creativity and Use\u003c\/h2\u003e\n\u003ch3\u003eCreative Freedom\u003c\/h3\u003e\n\u003cp\u003eThis mold was created for those who love to push boundaries and surprise with realistic and attractive 3D fruit compositions.\u003c\/p\u003e\n\u003ch3\u003eMultiple Uses\u003c\/h3\u003e\n\u003cp\u003eThanks to its flexible silicone design, you can create a wide range of preparations, from frozen entremets to baked cakes, as well as artistic jellies.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e Why Choose Silikomart?\u003c\/h2\u003e\n\u003ch3\u003eInnovation and Quality\u003c\/h3\u003e\n\u003cp\u003eSilikomart is renowned for its commitment to quality and innovation, offering products that are not only beautiful but also functional and durable.\u003c\/p\u003e\n\u003ch3\u003eEase of Use\u003c\/h3\u003e\n\u003cp\u003eSilikomart molds are designed to be easy to use and clean, resistant to a wide range of temperatures, and suitable for repeated use in professional kitchens or at home.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48124870099283,"sku":"36.278.87.0065","price":25.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-pomme-cerise-peche-silikomart-1.webp?v=1772151039"},{"product_id":"moule-segreti-del-bosco","title":"Mold Trompe l'oeil wild berries - Secrets of the Forest","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eBlackberry trompe-l'œil mold, 3Design line\u003c\/h3\u003e\n\u003cp\u003eThe Silikomart Professional Segreti del Bosco mold reproduces the three-dimensional shape of a blackberry, with 6 cavities of 115 ml. It belongs to the 3Design line and is suitable for both frozen preparations such as semifreddos and cakes baked in the oven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 cavities of 115 ml, for a total of 690 ml\u003c\/li\u003e\n\u003cli\u003eCavity Ø 65 mm, height 55 mm\u003c\/li\u003e\n\u003cli\u003eFood-grade silicone, withstands temperatures from -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003eRounded inner edge that softens the base of the unmolded preparations\u003c\/li\u003e\n\u003cli\u003eNon-stick silicone for easy unmolding\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eInstructions for use\u003c\/h3\u003e\n\u003cp\u003eThe blackberry shape is suitable for both frozen desserts and baked preparations.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpray a \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet spray\u003c\/a\u003e for a matte finish similar to the fruit’s skin\u003c\/li\u003e\n\u003cli\u003eStabilize mousses and semifreddos with suitable \u003ca href=\"\/en\/collections\/gelatines\"\u003egelatin\u003c\/a\u003e before unmolding\u003c\/li\u003e\n\u003cli\u003eDiscover the complete range of \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'œil molds\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eThe mold is suitable for both frozen preparations and oven baking, from -60°C to +230°C. For clean unmolding, placing it in the freezer before removing the mold is recommended.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the mold’s total capacity?\u003cbr\u003e\u003c\/strong\u003eSix cavities of 115 ml each, for a total of 690 ml.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold suitable for oven baking?\u003cbr\u003e\u003c\/strong\u003eYes, the silicone withstands temperatures from -60°C to +230°C, making it suitable for both the oven and freezer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can I achieve a matte finish similar to a blackberry?\u003cbr\u003e\u003c\/strong\u003eA velvet spray applied after unmolding recreates the fruit’s characteristic matte texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48650939400531,"sku":"26.299.13.0065","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/segretidelbosco.png?v=1786517890"},{"product_id":"moule-mini-ananas","title":"Mini Pineapple Trompe l'oeil Mold","description":"\u003ch3\u003e Mini Pineapple Mold - Silikomart \u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e Add a tropical touch to your desserts with the Silikomart Mini Pineapple Mold. Part of the 3Design collection, this mold is specially designed to create fruit-shaped creations with a striking 3D effect. Perfect for mousses, semifreddos, and even baked cakes, the mini pineapple will transform your desserts into small works of art full of vivid and intense colors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 58 mm x 100 mm x 38 mm per cavity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 5 x 105 ml, totaling 525 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality silicone, suitable for use from -60°C to +230°C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRevolutionary Inner Edge:\u003c\/strong\u003e Features an inner edge that slightly rounds the base of your preparations for perfect unmolding and aesthetically pleasing shapes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e Use this mold for a variety of creations, from frozen desserts to baked pastries.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to Unmold and Clean:\u003c\/strong\u003e The non-stick silicone ensures easy unmolding and effortless cleaning, dishwasher safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Uses:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreative Pastry:\u003c\/strong\u003e Ideal for desserts at parties or special events where you want to add an exotic touch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGifts and Celebrations:\u003c\/strong\u003e Perfect for creating unique cakes and treats for children's parties or summer gatherings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy choose the Mini Pineapple Mold?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilikomart Innovation:\u003c\/strong\u003e Known for its commitment to quality and innovation, Silikomart offers with this mold a fun and original way to cook.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpeccable Results:\u003c\/strong\u003e Each preparation is finished with precision and beauty that captivate the eye and delight the taste buds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLet your imagination run free with the Silikomart Mini Pineapple Mold and bring to life fruity creations that are sure to impress and delight your guests with every bite.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48650960175443,"sku":"26.262.13.0065","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mouleminianans.png?v=1786684326"},{"product_id":"moule-mini-cabosses-de-cacao","title":"Mini Trompe l'oeil Cocoa Pod Mold - Cocoa XS15","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003e16 mini cocoa pod mold, white series\u003c\/h3\u003e\n\u003cp\u003eThe Cacao XS15 mold allows you to make 16 mini cocoa pods for mini pastries and decoration. Its white finish is not just aesthetic: the clear silicone makes every air bubble visible during filling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e16 mini cocoa pod cavities\u003c\/li\u003e\n\u003cli\u003eWhite series: clear silicone that reveals bubbles\u003c\/li\u003e\n\u003cli\u003eFood-grade platinum silicone, non-stick\u003c\/li\u003e\n\u003cli\u003eFreezing, oven, and dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eApplications and finishes\u003c\/h3\u003e\n\u003cp\u003eThe small size is designed for mini pastries and decorations to place on larger pieces.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChocolate bites, pralines, or decorations to place on an entremet\u003c\/li\u003e\n\u003cli\u003eColor inserts with \u003ca href=\"\/en\/collections\/colorants\"\u003ecolorants\u003c\/a\u003e or place an \u003ca href=\"\/en\/collections\/decors-comestibles\"\u003eedible decoration\u003c\/a\u003e on a centerpiece\u003c\/li\u003e\n\u003cli\u003eFind the \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e range\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eWhite silicone makes filling control easier: tap the mold to remove bubbles before freezing.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many cavities?\u003cbr\u003e\u003c\/strong\u003e16 mini cocoa pods per mold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the white series for?\u003cbr\u003e\u003c\/strong\u003eClear silicone makes air bubbles visible for precise filling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMain use?\u003cbr\u003e\u003c\/strong\u003eMini pastries and chocolate decorations to place on larger pieces.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48718746878291,"sku":"36.407.87.0065","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cacaoXS.png?v=1786517890"},{"product_id":"moule-trompe-loeil-lemon-lime","title":"Trompe l’œil Mini Lemon Mold 30 ml – Limone \u0026 Lime 30","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eLemon trompe-l'œil mold, mini 30 ml format\u003c\/h3\u003e\n\u003cp\u003eThe Limone \u0026amp; Lime 30 mold by Silikomart Professional brings the spirit of the 3D Fruit range to a smaller format. Fifteen 30 ml cavities for bite-sized and individual pieces, easier to portion and assemble than a classic entremet format. A plastic cutter is included for cutting inserts and bases.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e15 cavities of 30 ml, for a total of 450 ml\u003c\/li\u003e\n\u003cli\u003eCavity: 55 x 38 mm, height: 27 mm\u003c\/li\u003e\n\u003cli\u003eSilikomart Professional food-grade silicone\u003c\/li\u003e\n\u003cli\u003ePlastic cutter included for inserts and bases\u003c\/li\u003e\n\u003cli\u003eWithstands temperatures from -60°C to +230°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003eThe small volume per cavity is suitable for individual presentations, tastings, or buffets.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eComplete the cutter set with the \u003ca href=\"\/en\/collections\/emporte-pieces\"\u003ecutters\u003c\/a\u003e collection to vary the bases\u003c\/li\u003e\n\u003cli\u003eColor the flocking cocoa butter with \u003ca href=\"\/en\/collections\/colorants-liposolubles\"\u003eoil-soluble colorings\u003c\/a\u003e for a matte lemon finish\u003c\/li\u003e\n\u003cli\u003eDiscover the full range in \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'œil molds\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eThe silicone mold is oven-, microwave-, freezer-, and dishwasher-safe. The plastic cutter is hand-wash only and must not be exposed to the oven or microwave.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference compared with the Limone \u0026amp; Lime 120 ml mold?\u003cbr\u003e\u003c\/strong\u003eThe 30 ml version has 15 cavities for individual pieces, compared with 4 120 ml cavities for full-sized entremets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the cutter dishwasher-safe?\u003cbr\u003e\u003c\/strong\u003eNo, hand washing is recommended for the plastic cutter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the mold be frozen?\u003cbr\u003e\u003c\/strong\u003eYes, the silicone withstands temperatures from -60°C to +230°C, making it suitable for both the oven and freezer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48831206097235,"sku":"36.282.87.0065","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/limone_lime30ml-2.png?v=1786510760"},{"product_id":"moule-mela-ciliegia-pesca-115","title":"Trompe l'oeil mold apple cherry peach 115ml - Apple, Cherry \u0026 Peach 115","description":"\u003ch2\u003e Silicone Mold Trompe l'Oeil Apple\u003c\/h2\u003e\n\u003cp\u003e Discover the range of 3D fruits! Fresh, juicy, and irresistible, these trompe-l’œil fruits are a true feast for the eyes and palate. The Mela, Ciliegia \u0026amp; Pesca kit from Silikomart Professional allows you to create sophisticated individual portions shaped like apple, cherry, and peach, adding a touch of realism to your pastry creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cstrong\u003eWhy Choose the Trompe l'Oeil Apple, Cherry \u0026amp; Peach Mold?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e Fruity and Realistic Creations\u003c\/strong\u003e: Make desserts shaped like apple, cherry, and peach, perfect for surprising and impressing your guests with realistic fruity compositions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Easy Release\u003c\/strong\u003e: Made from 100% platinum silicone, this mold guarantees effortless unmolding thanks to its non-stick properties.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Food Safety\u003c\/strong\u003e: Resistant to temperatures from -60°C to +230°C, this mold offers safe and durable use for all your culinary creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Versatility and Practicality\u003c\/strong\u003e: Suitable for oven, freezer, microwave, and dishwasher safe, making it easy to clean and offering maximum flexibility.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cstrong\u003eMold Features:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity Dimensions\u003c\/strong\u003e: Ø 60 mm, Height 55 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per Cavity\u003c\/strong\u003e: 115 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Volume\u003c\/strong\u003e: 575 ml (5 cavities x 115 ml)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cstrong\u003eWhy Silikomart is the Experts' Choice?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSilikomart is synonymous with quality and innovation. Their silicone molds, made in Italy, comply with the strictest food standards, are odorless, and do not retain food flavors. The platinum silicone used ensures exceptional performance and durability.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e \u003cstrong\u003eExperience Perfection in Pastry!\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWith the \u003cstrong\u003eSilicone Mold Trompe l'Oeil Apple, Cherry \u0026amp; Peach\u003c\/strong\u003e, your pastry creations will be not only delicious but also visually captivating. Whether you are preparing desserts for a special occasion or realistic fruity compositions, this mold is designed to elevate your culinary skills.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Order now and turn every creation into a culinary work of art inspired by nature!\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eDon't miss the opportunity to enhance your pastry creations with the \u003cstrong\u003eSilicone Mold Trompe l'Oeil Apple, Cherry \u0026amp; Peach\u003c\/strong\u003e. Perfect for elegant and realistic desserts, this mold combines innovative design, quality, and practicality for professional results every time.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49080172446035,"sku":"28.313.87.0065","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pommecerisepeche.png?v=1786414725"},{"product_id":"moule-pera-fico-115","title":"Trompe l'oeil mold pear \u0026 fig 115ml - Pear \u0026 Fig 115","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content a {\n    color: #b98b35;\n    font-weight: 700;\n    text-decoration: underline;\n    text-underline-offset: 3px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-accordions\"\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003eSilikomart Pear and Fig trompe-l'œil mold for realistic 3D entremets\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSilikomart Professional Pear and Fig trompe-l'œil mold\u003c\/strong\u003e, also called the \u003cstrong\u003ePera and Fico kit\u003c\/strong\u003e, enables the creation of fruity 3D desserts shaped like pears and figs with a realistic and professional finish. This \u003cstrong\u003epear silicone mold\u003c\/strong\u003e is ideal for making individual entremets, mousses, frozen desserts, fruit inserts, and pastry creations inspired by nature.\u003c\/p\u003e\n\u003cp\u003eThe kit includes a platinum silicone mold with \u003cstrong\u003e5 cavities of 115 ml\u003c\/strong\u003e each and a practical plastic support to stabilize preparations during assembly, freezing, and unmolding. Thanks to its organic and detailed shapes, it allows you to craft elegant trompe-l'œil desserts featuring pear, fig, caramel, chocolate, vanilla, dried fruits, or autumn fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWhy choose the Pera and Fico kit from Silikomart Professional?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe Pera and Fico kit is designed for pastry chefs, restaurateurs, caterers, and enthusiasts who want to create realistic individual desserts without compromising on unmolding or finishing.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo 3D fruits:\u003c\/strong\u003e pear and fig to vary creations with a single kit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe-l'œil effect:\u003c\/strong\u003e realistic shapes, natural volumes, and high-end presentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% platinum silicone:\u003c\/strong\u003e flexible, durable, odorless, and food-safe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy unmolding:\u003c\/strong\u003e ideal for mousses, frozen entremets, and delicate preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlastic support included:\u003c\/strong\u003e enhanced stability during filling and freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional use:\u003c\/strong\u003e compatible with oven, freezer, deep freezer, microwave, and dishwasher.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis mold is especially interesting for creating an original display or offering a signature dessert centered on autumn fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eTechnical features of the Pear and Fig mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Pera and Fico\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e 3D trompe-l'œil silicone mold\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShapes:\u003c\/strong\u003e pear and fig\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 5 molds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 60 x 55 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 76 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e \u003cspan class=\"patissland-highlight\"\u003e115 ml\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal volume:\u003c\/strong\u003e 575 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% platinum silicone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal resistance:\u003c\/strong\u003e from \u003cspan class=\"patissland-highlight\"\u003e-60°C to +230°C\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncluded accessory:\u003c\/strong\u003e plastic support stand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe 115 ml volume per cavity is ideal for individual restaurant entremets, plated desserts, or generous-sized showcase pieces.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCreation ideas with a pear and fig silicone mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThis \u003cstrong\u003epear-shaped silicone mold\u003c\/strong\u003e and fig mold allows you to create realistic fruity desserts, as well as more indulgent combinations with chocolate, caramel, or dried fruits.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear chocolate entremet:\u003c\/strong\u003e pear mousse, dark chocolate cream, cocoa biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear caramel vanilla:\u003c\/strong\u003e vanilla mousse, pear insert, flowing caramel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear hazelnut:\u003c\/strong\u003e pear bavarois, hazelnut praline, crispy feuilletine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig honey almond:\u003c\/strong\u003e fig mousse, honey insert, almond financier biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig chocolate:\u003c\/strong\u003e chocolate ganache, fig compote, soft biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAutumn dessert:\u003c\/strong\u003e pear, fig, walnut, cinnamon, caramel, and vanilla.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrozen dessert:\u003c\/strong\u003e perfect pear ice cream or fig semifreddo for plated service.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo enhance the trompe-l'œil effect, finish with a velvet spray, colored flocking, mirror glaze, or edible dusting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eAssembly tip for a pear trompe-l'œil entremet\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eFor a clean result, work in reverse assembly. Fill each cavity with a light mousse, add a frozen insert, then finish with a biscuit or crunchy layer suited to the shape.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1. Prepare a mousse:\u003c\/strong\u003e pear, vanilla, white chocolate, caramel, or hazelnut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2. Partially fill the mold:\u003c\/strong\u003e pipe the mousse into the cavities.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3. Add an insert:\u003c\/strong\u003e pear compote, fig cream, caramel, or ganache.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4. Complete with the mousse:\u003c\/strong\u003e smooth to avoid air bubbles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e5. Close with a base:\u003c\/strong\u003e soft biscuit, dacquoise, financier, or crunchy layer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e6. Freeze through:\u003c\/strong\u003e unmold only when the pieces are perfectly set.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7. Finish:\u003c\/strong\u003e apply a velvet spray, mirror glaze, or powdered finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eComplete freezing is essential to preserve the fruit details and avoid any deformation when unmolding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended finishes: velvet spray, mirror glaze, and dusting\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe pear and fig trompe-l'œil reaches its full dimension with a detailed finish. The choice of color enhances the fruit illusion and creates a professional visual result.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the pear:\u003c\/strong\u003e light green velvet spray, pale yellow, pistachio green, or pear mirror glaze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the fig:\u003c\/strong\u003e violet, dark red, burgundy, brown, or dusting of cocoa and red fruits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural effect:\u003c\/strong\u003e powdered coloring applied with a brush to shade the reliefs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlossy effect:\u003c\/strong\u003e fine mirror glaze for a brighter fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModern effect:\u003c\/strong\u003e velvet spray for a matte, soft, and high-end finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor a realistic finish, apply decorations on frozen desserts and work in thin layers so as not to mask the mold's volumes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCold use: entremets, mousses, and frozen desserts\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe Pera and Fico mold is especially suited for cold work. Thanks to its resistance down to \u003cstrong\u003e-60°C\u003c\/strong\u003e, it can be used in the freezer, blast freezer, or cooling cell.\u003c\/p\u003e\n\u003cp\u003eIt is suitable for mousses, bavarois, frozen parfaits, semifreddos, fruit inserts, whipped ganaches, and individual desserts. Platinum silicone facilitates the unmolding of delicate preparations, provided they are perfectly frozen.\u003c\/p\u003e\n\u003cp\u003eThis mold is ideal for advance production: assembly, freezing, unmolding, finishing, then storage before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eHot use: oven baking and creative preparations\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThanks to its resistance up to \u003cstrong\u003e+230°C\u003c\/strong\u003e, this Silikomart silicone mold can also be used for certain baked preparations: soft cookies, financiers, individual cakes, fruit bases, or pastry mixtures suited to 3D shapes.\u003c\/p\u003e\n\u003cp\u003eFor regular baking, place the mold on a rigid tray before putting it in the oven. Let it cool slightly before unmolding to preserve the fruit shape.\u003c\/p\u003e\n\u003cp\u003eThe same kit can therefore be used for both frozen desserts and baked creations, making it a versatile tool for professionals and advanced enthusiasts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCare for Silikomart Professional silicone mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eSilikomart platinum silicone is designed for regular use. To preserve the mold's quality, clean it after each use with a soft sponge and a non-abrasive product.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDishwasher safe according to usage recommendations.\u003c\/li\u003e\n\u003cli\u003eDo not use knives or sharp objects in the cavities.\u003c\/li\u003e\n\u003cli\u003eDo not expose directly to flame.\u003c\/li\u003e\n\u003cli\u003eDry carefully before storing.\u003c\/li\u003e\n\u003cli\u003eStore flat with its support to preserve the 3D shapes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlatinum silicone is odorless and does not retain flavors when properly maintained.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWho is this pear and fig trompe-l'œil mold for?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThis kit is intended for pastry professionals and enthusiasts who want to create visually distinctive desserts.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry shops:\u003c\/strong\u003e realistic individual entremets for display.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRestaurants:\u003c\/strong\u003e plated desserts focused on fruits and seasons.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaterers:\u003c\/strong\u003e sweet pieces for buffets and events.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIce cream makers:\u003c\/strong\u003e frozen pear, fig, caramel, or chocolate desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry schools:\u003c\/strong\u003e learning assembly, unmolding, and 3D finishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdvanced enthusiasts:\u003c\/strong\u003e trompe-l'œil desserts with professional results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended complementary products\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eTo succeed with your pear and fig trompe-l'œil desserts, combine this mold with the right finishing and assembly products.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/pate-a-sucre-de-couverture\"\u003eCovering sugar pastes for entremets and cakes\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/cake-design\"\u003eCake design and pastry decoration universe\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/nouveautes\"\u003eNew pastry molds and accessories\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eVelvet sprays and colored flocking for trompe-l'œil finishes.\u003c\/li\u003e\n\u003cli\u003eGel, fat-soluble, and powder food colorings to shade the reliefs.\u003c\/li\u003e\n\u003cli\u003eCouverture chocolates, gelatin, and pralines for mousses, inserts, and ganaches.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eFrequently asked questions about the Pear and Fig trompe-l'œil mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the mold allow making pears and figs?\u003c\/strong\u003e\u003cbr\u003eYes, the Pera and Fico kit allows you to recreate two different fruits in 3D: the pear and the fig.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the volume per cavity?\u003c\/strong\u003e\u003cbr\u003eEach cavity offers a volume of 115 ml, totaling 575 ml for the 5 cavities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan this mold be used for frozen entremets?\u003c\/strong\u003e\u003cbr\u003eYes, that is one of its main uses. The mold withstands down to -60°C and allows clean unmolding after complete freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold oven-safe?\u003c\/strong\u003e\u003cbr\u003eYes, it withstands up to +230°C and can be used for some baked preparations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to achieve a realistic trompe-l'œil effect?\u003c\/strong\u003e\u003cbr\u003eUse a fruity mousse, a contrasting insert, and a finish with velvet spray, mirror glaze, or powder dye to shade the fruit's surface.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the plastic support useful?\u003c\/strong\u003e\u003cbr\u003eYes, it stabilizes the mold during filling, freezing, and handling, which helps achieve a regular shape and a cleaner result.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49080179196243,"sku":"28.314.87.0065","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulepoire.png?v=1786414725"},{"product_id":"moule-trompe-loeil-12-mangues","title":"Trompe l'oeil Mold 12 Mangoes - PX43104","description":"\u003cstyle\u003e\n#pl6-mangue{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-mangue *{box-sizing:border-box}\n#pl6-mangue .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl6-mangue h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl6-mangue p{margin:0 0 12px;font-size:15px}\n#pl6-mangue p:last-child{margin-bottom:0}\n#pl6-mangue ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-mangue li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl6-mangue li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl6-mangue a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-mangue .pl6-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl6-mangue .pl6-note p{font-size:14px}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-mangue\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cp\u003eThe Mango trompe-l'œil mold from the Cédric Grolet collection for Pavoni makes it possible to create realistic mango-shaped individual entremets. Made from 100% liquid food-grade platinum silicone, it reproduces the fruit's asymmetrical shape on a professional GN 1\/1-format tray, producing 12 pieces in a single batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e12 mango cavities per tray\u003c\/li\u003e\n\u003cli\u003eCavity: 90 x 58 mm, height 35 mm, volume 95 ml\u003c\/li\u003e\n\u003cli\u003eGN 1\/1 tray format: 400 x 300 mm\u003c\/li\u003e\n\u003cli\u003e100% liquid, food-grade platinum silicone\u003c\/li\u003e\n\u003cli\u003eTemperature range: -40°C to +280°C\u003c\/li\u003e\n\u003cli\u003eSuitable for ovens, blast freezers, freezers, and microwaves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eMake a mango entremets\u003c\/h3\u003e\n\u003cp\u003eThe classic construction consists of a mango-passion fruit gel insert at the center, surrounded by a light mango mousse, on an almond dacquoise biscuit base. Pour the mousse into the cavity, insert the frozen center, smooth it flush, then freeze thoroughly in a blast freezer (ideally at -40°C). Unmold while frozen: the flexibility of platinum silicone releases the relief without breaking. Finish with an orange mirror glaze, then use an airbrush to apply a gradient of yellow and red velvet spray to recreate the fruit's skin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6-note\"\u003e\n\u003cp\u003eFreezing the dessert all the way through before unmolding is essential: an unset mousse will deform and lose the mango's characteristic shape. Hand washing with warm, soapy water is recommended to preserve the molding detail; the mold is also dishwasher-safe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the volume of each cavity?\u003cbr\u003e\u003c\/strong\u003e95 ml per cavity, for a generous individual dessert. The tray has 12 cavities, for a total of 1,140 ml.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the mold go from the blast freezer to the oven without any problems?\u003cbr\u003e\u003c\/strong\u003eYes, its temperature range of -40°C to +280°C covers blast freezers, ovens, and microwaves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can you recreate the mango's skin finish?\u003cbr\u003e\u003c\/strong\u003eStart with an orange mirror glaze, then use an airbrush to apply a gradient of yellow and red velvet spray to the tip and the fruit's shaded areas.\u003c\/p\u003e\n\u003cp\u003eDiscover the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni collection\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet sprays\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49420148113747,"sku":"PX43104","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/manguepavoni.png?v=1786524864"},{"product_id":"moule-trompe-loeil-gousses-de-vanille","title":"Trompe-l'œil Mold for 10 Half Vanilla Pods - PX43105S","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"plv6\"\u003e\n\n  \u003cdiv class=\"plv6-intro\"\u003e\n    The \u003cstrong\u003ePX43105S Vanilla Illusion Mold\u003c\/strong\u003e is the signature creation by \u003cstrong\u003eCédric Grolet × Pavoni Italia\u003c\/strong\u003e. It features \u003cstrong\u003e10 cavities with an 80 ml capacity\u003c\/strong\u003e, shaped like vanilla pods (225 × 32 mm), made from platinum silicone rated from -40°C to +250°C. Important note: each cavity creates a \u003cstrong\u003ehalf pod\u003c\/strong\u003e—two batches or two molds are required to obtain a complete three-dimensional pod.\n  \u003c\/div\u003e\n\n  \u003cdetails class=\"plv6-acc\" open\u003e\n    \u003csummary\u003eTechnical specifications\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReference:\u003c\/strong\u003e PX43105S — Pavoflex Pavoni Italia collection\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDesigner:\u003c\/strong\u003e Cédric Grolet (signature collection)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCavities:\u003c\/strong\u003e 10 half vanilla pods\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 225 × 32 mm, height 35 mm\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 80 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTray dimensions:\u003c\/strong\u003e 400 × 300 mm (GN 1\/1 format)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e high-density platinum silicone\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTemperature resistance:\u003c\/strong\u003e -40°C to +250°C\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e freezing, blast freezing, oven, dishwasher\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Italy\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eKey point: half pod or complete pod?\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003eEach cavity reproduces a \u003cspan class=\"plv6-hl\"\u003esplit half pod\u003c\/span\u003e. For the classic Grolet illusion dessert—a closed, three-dimensional pod—there are two methods:\u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTwo-mold method:\u003c\/strong\u003e fill two trays simultaneously, then assemble the still-frozen half pods with a thin layer of tempered cocoa butter (30-32°C). Return them to the freezer for 10 minutes to bond them, then finish with a black\/brown velvet spray.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOne-mold, two-stage method:\u003c\/strong\u003e first batch → freeze → second batch → assemble in pairs. Slower, but requires only one investment.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cdiv class=\"plv6-tip\"\u003e\n        \u003cstrong\u003eOpen half-pod version:\u003c\/strong\u003e the individual cavity can also be served as is—flat side down, textured side up—as an elongated individual entremets in the style of an “open pod revealing its interior.” Very effective for a plated dessert in a restaurant.\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eVanilla illusion dessert recipe — complete assembly\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003e\u003cstrong\u003eStep 1 — Insert (the day before)\u003c\/strong\u003e\u003cbr\u003ePrepare a dense Madagascar vanilla crémeux (lemon juice + cream + egg yolks + gelatin + infused vanilla pods) in a log or cylindrical mold Ø 2 cm. Freeze for 6 hours.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eStep 2 — Whipped vanilla ganache (mousse base)\u003c\/strong\u003e\u003cbr\u003ePrepare a light Bourbon vanilla whipped ganache—infuse for 24 hours in the refrigerator to intensify the aroma. This is the main filling for the cavity.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eStep 3 — Assembly\u003c\/strong\u003e\u003cbr\u003ePipe the whipped ganache into each cavity to halfway up. Place the crémeux insert lengthwise in the cavity. Cover with ganache and level flush with the top. \u003cspan class=\"plv6-hl\"\u003eFreeze for 8-12 hours.\u003c\/span\u003e\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eStep 4 — Assembly and finishing\u003c\/strong\u003e\u003cbr\u003eUnmold the frozen half pods. Assemble them in pairs using tempered cocoa butter. Apply a \u003cstrong\u003ematte black\u003c\/strong\u003e (or very dark brown) velvet spray from 20-25 cm away—this is the detail that creates the illusion: the black powder of dried vanilla.\u003c\/p\u003e\n      \u003cp\u003eOur \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-ganache-montee-vanille\"\u003ewhipped vanilla ganache recipe\u003c\/a\u003e and our \u003ca href=\"https:\/\/pitisslind.com\/products\/extrait-vanille-bio-madagascar-bourbon-225ml\"\u003eorganic Madagascar vanilla extract\u003c\/a\u003e are the foundations for this assembly.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eProfessional uses\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBoutique pastry shops:\u003c\/strong\u003e signature dessert priced at €8-14 per piece—the benchmark vanilla dessert for Grolet enthusiasts\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFine-dining restaurants:\u003c\/strong\u003e plated dessert featuring an open half pod on shortbread, with vanilla caramel sauce around it\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry competitions:\u003c\/strong\u003e showcase piece demonstrating mastery of illusion desserts (CAP\/BTM\/Championship)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry training:\u003c\/strong\u003e reference teaching aid for instruction in inverted assembly and velvet spraying\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eComplementary products\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/extrait-vanille-bio-madagascar-bourbon-225ml\"\u003eOrganic Madagascar Vanilla Extract 225 ml\u003c\/a\u003e — the signature flavoring for this dessert\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/gousses-de-vanille-fendue-madagascar-bio-2-5-kg\"\u003eSplit Madagascar Vanilla Pods\u003c\/a\u003e — cold infusion for an intensely vanilla-flavored whipped ganache\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/spray-velours\"\u003eMatte black velvet spray\u003c\/a\u003e — signature finish for the dried vanilla pod illusion\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-trompe-loeil-cacahuete\"\u003ePX43132S Peanut Illusion Mold\u003c\/a\u003e — complementary mold for a dried-fruit illusion dessert platter\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-trompe-loeil\"\u003eComplete Pavoni illusion dessert collection\u003c\/a\u003e — Raspberry, Lemon, Strawberry, Mango, Peach\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003e\u003cstrong\u003eDoes the mold create a complete pod or a half pod?\u003c\/strong\u003e\u003cbr\u003eOne half pod per cavity. To create a complete three-dimensional pod, you need to assemble two half pods (two batches with the mold or two molds used simultaneously).\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eWhich velvet spray should I use for the vanilla effect?\u003c\/strong\u003e\u003cbr\u003eMatte black or very dark brown—it recreates the black powder of dried vanilla. This is the detail that creates the illusion.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHow long should it stay in the freezer?\u003c\/strong\u003e\u003cbr\u003e8 to 12 hours at -18°C for perfect unmolding without deforming the delicate elongated shape.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCan it be used without assembling the half pods?\u003c\/strong\u003e\u003cbr\u003eYes—the individual half pod is already a complete dessert for plated service in a restaurant. Textured side up, flat side on the plate.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49422453571923,"sku":"PX43105S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulevanillecedricgrolet.png?v=1786553089"},{"product_id":"moule-trompe-loeil-12-framboises","title":"Raspberry Trompe l'oeil Mold - PX4394S","description":"\u003cstyle\u003e\n.pl-v6f { font-family: 'Montserrat', Arial, sans-serif; background: #faf7f0; border: 1px solid #e8dcc4; border-radius: 10px; padding: 24px; color: #2a2419; line-height: 1.7; font-size: 15px; }\n.pl-v6f h3 { font-family: 'Montserrat', Arial, sans-serif; color: #b98b35; font-size: 19px; margin: 0 0 14px 0; font-weight: 700; }\n.pl-v6f .bloc { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; padding: 20px 24px; margin-bottom: 16px; }\n.pl-v6f details { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; margin-bottom: 14px; overflow: hidden; }\n.pl-v6f summary { cursor: pointer; padding: 16px 52px 16px 22px; font-weight: 700; color: #b98b35; font-size: 16px; list-style: none; position: relative; }\n.pl-v6f summary::-webkit-details-marker { display: none; }\n.pl-v6f summary::after { content: '+'; position: absolute; right: 22px; top: 50%; transform: translateY(-50%); font-size: 22px; color: #d7b36a; font-weight: 400; }\n.pl-v6f details[open] summary::after { content: '-'; }\n.pl-v6f .corps { padding: 4px 22px 20px 22px; }\n.pl-v6f ul, .pl-v6f ol { padding-left: 20px; margin: 10px 0; }\n.pl-v6f li { margin-bottom: 7px; }\n.pl-v6f li::marker { color: #d7b36a; }\n.pl-v6f table { width: 100%; border-collapse: collapse; margin: 12px 0; font-size: 14px; }\n.pl-v6f th { background: #fdf5e0; color: #2a2419; padding: 10px 12px; text-align: left; border-bottom: 2px solid #d7b36a; }\n.pl-v6f td { padding: 9px 12px; border-bottom: 1px solid #e8dcc4; }\n.pl-v6f .recette { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; padding: 4px 22px 18px; }\n.pl-v6f .recette h3 { font-size: 16px; margin-top: 16px; }\n.pl-v6f .note { background: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 16px 20px; margin: 16px 0; font-size: 14px; }\n.pl-v6f a { color: #b98b35; font-weight: 600; }\n\u003c\/style\u003e\n\n\u003cdiv class=\"pl-v6f\"\u003e\n\n\u003cdetails open\u003e\n\u003csummary\u003eRaspberry trompe-l'oeil silicone mold 12 cavities\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003ePavoni silicone mold from the Pavoflex range, designed to make individual raspberry entremets with a trompe-l'oeil appearance. Each mold reproduces the relief of the drupelets of a real raspberry, for a dessert with a realistic look in display or on the plate. The mold is signed by pastry chef Fabrizio Fiorani for Pavoni.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12 identical cavities, 95 ml per mold, total 1,140 ml per batch\u003c\/li\u003e\n\u003cli\u003eFlexible platinum silicone, fine relief reproduction and unmolding without breakage\u003c\/li\u003e\n\u003cli\u003eSheet size 400 x 300 mm, compatible with laboratory frames\u003c\/li\u003e\n\u003cli\u003eTemperature range from -40 °C to +280 °C: freezing, cell, oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eTechnical features\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003ePavoni, Pavoflex range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDesigner\u003c\/th\u003e\n\u003ctd\u003eFabrizio Fiorani\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCavities\u003c\/th\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVolume per cavity\u003c\/th\u003e\n\u003ctd\u003e95 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCavity dimensions\u003c\/th\u003e\n\u003ctd\u003eØ 65 mm x height 58 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSheet format\u003c\/th\u003e\n\u003ctd\u003e400 x 300 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaterial\u003c\/th\u003e\n\u003ctd\u003ePlatinum silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003e-40 °C to +280 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCompatibility\u003c\/th\u003e\n\u003ctd\u003eOven, blast chiller, cell, microwave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eRecipe: raspberry trompe-l'oeil entremets (12 pieces)\u003c\/summary\u003e\n\u003cdiv class=\"recette\"\u003e\n\u003cp\u003eIndicative quantities for 12 cavities of 95 ml. Assembly upside down, insert in the center.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry insert (to be poured into an insert mold or ice cube tray)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e250 g of raspberry purée\u003c\/li\u003e\n\u003cli\u003e30 g of sugar\u003c\/li\u003e\n\u003cli\u003e5 g of NH pectin\u003c\/li\u003e\n\u003cli\u003e10 g of lemon juice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAlmond dacquoise (sheet, to be cut into discs)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100 g of egg whites\u003c\/li\u003e\n\u003cli\u003e40 g of sugar\u003c\/li\u003e\n\u003cli\u003e80 g of \u003ca href=\"\/en\/collections\/amandes-brutes-poudres-blanchies\"\u003ealmond powder\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e80 g of icing sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRaspberry mousse\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e300 g of raspberry purée\u003c\/li\u003e\n\u003cli\u003e60 g of sugar\u003c\/li\u003e\n\u003cli\u003e8 g of \u003ca href=\"\/en\/collections\/gelatines\"\u003erehydrated gelatin\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e300 g of softly whipped heavy cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSteps\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eInsert: heat the purée with the sugar and pectin mixed together, bring to a boil for 1 minute, add the lemon juice, pour into small molds and freeze.\u003c\/li\u003e\n\u003cli\u003eDacquoise: whip the egg whites with sugar, fold in sifted almond powder and icing sugar, spread on a sheet, bake for 12 minutes at 180 °C, cut discs slightly smaller than the cavities.\u003c\/li\u003e\n\u003cli\u003eMousse: warm one-third of the purée, dissolve the gelatin in it, add the rest of the purée and sugar, then gently fold in the whipped cream.\u003c\/li\u003e\n\u003cli\u003eAssembly upside down: fill each cavity two-thirds full with mousse, insert a frozen raspberry insert, top up with mousse, close with a dacquoise disc flush with the edge.\u003c\/li\u003e\n\u003cli\u003eFreeze thoroughly, ideally in a blast chiller, then unmold cold: the flexibility of the silicone releases the relief without deforming it.\u003c\/li\u003e\n\u003cli\u003eFinish: spray a \u003ca href=\"\/en\/collections\/spray-velours\"\u003eraspberry red velvet spray\u003c\/a\u003e right after taking it out of the freezer, in two passes, a uniform light red then a fine mist of deeper red on the tips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eSucceeding with trompe-l'oeil and variations\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003eThe contrast when cutting comes from the gelled insert: pure raspberry or raspberry-lemon works very well. For a ripening effect, finish the velvet with a mist of deep red only on the tips, using a spray gun or \u003ca href=\"\/en\/collections\/air-brush\"\u003eairbrush\u003c\/a\u003e with cocoa butter tinted with \u003ca href=\"\/en\/collections\/colorants-liposolubles\"\u003eliposoluble colorants\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eCore variations: white chocolate ivory mousse \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona\u003c\/a\u003e and raspberry insert for a classic pairing, or pistachio mousse and raspberry-rose insert for a more elaborate version. A subtle finish with \u003ca href=\"\/en\/collections\/feuilles-dor-paillettes\"\u003egold leaf\u003c\/a\u003e enhances the plated dessert.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eCare\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash recommended with warm soapy water, dishwasher allowed on gentle cycle\u003c\/li\u003e\n\u003cli\u003eAir dry, mold turned over\u003c\/li\u003e\n\u003cli\u003eStore flat, away from direct heat sources\u003c\/li\u003e\n\u003cli\u003eAvoid abrasive sponges that would mark the silicone relief\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eAssociated collections\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003eThis mold is part of the \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'oeil molds\u003c\/a\u003e selection and the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni\u003c\/a\u003e range. For other sizes of individual and shareable entremets, see \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremet molds\u003c\/a\u003e. The finish is completed with \u003ca href=\"\/en\/collections\/glacages-1\"\u003eglazes and drips\u003c\/a\u003e and, for bases, equipment from the \u003ca href=\"\/en\/collections\/macarons\"\u003emacarons\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"note\"\u003e\n\u003cstrong\u003eNote:\u003c\/strong\u003e entremets must be fully frozen before unmolding, otherwise the relief will deform. After spraying the velvet, serve within 12 hours to preserve the appearance, as moisture will eventually dull the finish.\n\u003c\/div\u003e\n\n\u003cdiv class=\"bloc\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat volume for an individual entremet?\u003cbr\u003e\u003c\/strong\u003eEach cavity holds 95 ml, a size suitable for an individual portion in a display or plated dessert. The mold produces 12 pieces per batch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to achieve a ripe raspberry effect?\u003cbr\u003e\u003c\/strong\u003eApply the red velvet spray in two passes: a uniform raspberry red, then a light mist of deep red on the tips to simulate ripening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you bake directly in the mold?\u003cbr\u003e\u003c\/strong\u003eYes, silicone can withstand up to 280 °C, allowing you to bake a cake or insert in it. For trompe-l'oeil, the main use remains freezing before unmolding and finishing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold durable?\u003cbr\u003e\u003c\/strong\u003ePlatinum silicone retains its non-stick properties and shape through many uses, provided it is washed gently and stored flat.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49422472511827,"sku":"PX4394S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule_trompe_l_oeil_framboise-2.png?v=1786364635"},{"product_id":"moule-gg066s-mini-coffee-grain-by-fiorani","title":"Mini Coffee Bean Mold by Fiorani - GG066S","description":"\u003ch3\u003eMini Coffee GG066 Silicone Mold by Pavoni, designed by Fabrizio Fiorani\u003c\/h3\u003e\n\u003cp\u003eAdd a touch of elegance and indulgence to your culinary creations with the \u003cstrong\u003eMini Coffee Grain GG066\u003c\/strong\u003e silicone mold from Pavoni, designed by Fabrizio Fiorani. This mold is perfect for making coffee bean-shaped decorations, ideal for enhancing your desserts, appetizers, or main courses. Its meticulous design and flexibility make it an essential tool for professionals and creative cooking enthusiasts.\u003c\/p\u003e\n\u003ch3\u003eMain Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions\u003c\/strong\u003e: 32 mm x 24 mm x 13 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume of each cavity\u003c\/strong\u003e: 6 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 28 impressions per mold\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions\u003c\/strong\u003e: 300 mm x 175 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance\u003c\/strong\u003e: from -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: High-quality Platinum silicone, non-stick and flexible, allowing easy unmolding and precise shapes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsage:\u003c\/h3\u003e\n\u003cp\u003eThe Mini Coffee Grain mold is versatile and can be used for sweet or savory preparations. Whether you want to create refined desserts such as mousses, creams, or fruit purées, or add a creative touch to appetizers, this mold will meet your expectations. Compatible with hot or cold preparations, it can be used in the freezer, oven, or even microwave, ensuring great flexibility of use.\u003c\/p\u003e\n\u003ch3\u003eProduct Benefits:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesigned in collaboration with an expert\u003c\/strong\u003e: This mold is the result of a partnership between Pavoni and internationally renowned pastry chef Fabrizio Fiorani, offering exceptional shapes and detailed craftsmanship.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDurable and resistant\u003c\/strong\u003e: Thanks to its Platinum silicone material, the mold withstands extreme temperatures while ensuring a long lifespan and intensive use in professional kitchens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to maintain\u003c\/strong\u003e: Dishwasher safe, this mold can also be cleaned with hot water and mild soap. For optimal hygiene, it can be placed in the oven at 150°C for two minutes for perfect sterilization.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy choose the Mini Coffee GG066 Pavoni Mold?\u003c\/h3\u003e\n\u003cp\u003eThis mold is ideal for chefs and pastry chefs seeking a touch of originality for their culinary creations. The 28 cavities allow for quick and efficient production of uniform and elegant decorations. 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Thanks to its precision, it adds an artistic touch to your culinary creations while ensuring flawless unmolding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions:\u003c\/strong\u003e 300 mm x 175 mm (11.8\" x 6.9\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e Ø45 mm x 37.5 mm (1.8\" x 1.5\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 46 g (1.6 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 15\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional finish:\u003c\/strong\u003e Each cavity precisely reproduces the shape of a Gala apple for a unique result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCulinary versatility:\u003c\/strong\u003e Suitable for both sweet and savory preparations, for hot or cold dishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance:\u003c\/strong\u003e The mold withstands temperatures from -40°C to +250°C, making it compatible with freezer and oven use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUsage tips:\u003c\/strong\u003e\u003cbr\u003eEasy to unmold thanks to its non-stick material, the Gala Apple silicone mold is dishwasher safe for easy cleaning.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49510882672979,"sku":"GG036S","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-gg036-pomme-pavoni-1.webp?v=1772152603"},{"product_id":"moule-gg035-baby-banana-by-eunji-lee","title":"Baby Banana Mold by Eunji Lee - GG035S","description":"\u003ch3\u003eBaby Banana Silicone Mold Pavoni\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThe Baby Banana silicone mold by Pavoni is a unique blend of oriental elegance, European delicacy, and American creativity. Inspired by Michelin-starred Chef Eujii Lee, this mold combines realism and vibrant character for innovative culinary creations. It is perfect for adding a touch of originality to your sweet and savory dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions:\u003c\/strong\u003e 300 mm x 175 mm (11.8\" x 6.9\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 90 mm x 40.5 mm x 25 mm (3.5\" x 1.6\" x 0.98\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 40 g (1.35 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 12\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCulinary creativity:\u003c\/strong\u003e The banana-shaped molds bring an original style to your creations, perfect for desserts or gourmet dishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance:\u003c\/strong\u003e Usable within a temperature range of -40°C to +250°C, ideal for baking or refrigeration.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy unmolding:\u003c\/strong\u003e The flexibility of the silicone ensures flawless unmolding without damaging the shapes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003cbr\u003eSuitable for the freezer, oven, and even the dishwasher, this silicone mold is an essential tool for your culinary creations.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49510905217363,"sku":"GG035S","price":23.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-gg035-baby-banana-by-eunji-lee-pavoni-1.webp?v=1772152610"},{"product_id":"moule-cerise-rouge","title":"Cherry Trompe l'oeil Mold 105ml - Rosso Ciliegia","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eTrompe-l’œil cherry mold 105 ml, 6 cavities\u003c\/h3\u003e\n\u003cp\u003eThe Rosso Ciliegia mold offers 6 cavities of 105 ml with the round and plump shape of the cherry. From the 3D Design range, it is designed for individual desserts with the look of a nicely full round fruit.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 cavities of 105 ml\u003c\/li\u003e\n\u003cli\u003eRound and plump cherry shape\u003c\/li\u003e\n\u003cli\u003e3D Design range, platinum silicone\u003c\/li\u003e\n\u003cli\u003eFreezing, oven, and dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eApplications and finishes\u003c\/h3\u003e\n\u003cp\u003eThe cherry suits tangy mousses and deep red finishes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCherry mousse, coulis insert for a round and fruity dessert\u003c\/li\u003e\n\u003cli\u003eFlock with red \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet spray\u003c\/a\u003e, then polish some pieces with a \u003ca href=\"\/en\/collections\/glacages-miroir\"\u003emirror glaze\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eSee the \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l’œil molds\u003c\/a\u003e family\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eThe spherical shape requires careful filling to avoid bubbles on the visible part.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many cherries per tray?\u003cbr\u003e\u003c\/strong\u003e6 cavities of 105 ml.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat shape do you get?\u003cbr\u003e\u003c\/strong\u003eA round, plump cherry, nicely full.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat finish for the red?\u003cbr\u003e\u003c\/strong\u003eA red velvet flocking, possibly enhanced with a glossy glaze spot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49523576078675,"sku":"26.260.13.0065","price":27.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulecerisesilikomart.png?v=1786517890"},{"product_id":"moule-mela-pera","title":"Apple \u0026 Pear Trompe l'oeil Mold - Mela \u0026 Pera","description":"\u003ch3\u003eMela \u0026 Pera Mold by Silikomart\u003c\/h3\u003e\n\u003cp\u003eThe Mela \u0026 Pera mold from Silikomart's 3Design range offers two different shapes: an apple and a pear. This versatile mat is ideal for creating refined decorations from chocolate or cigarette paper. It adds a touch of elegance to your desserts, starters, or main courses, while providing a beautiful 3D finish. Very practical for personalizing your culinary creations, it is suitable for both professionals and demanding amateurs.\u003c\/p\u003e\n\u003cp\u003eThe mold cavities guarantee flawless results, perfect for chocolate decorations, crispy tiles, or delicate ornaments on your plates. Thanks to its flexibility and the quality of its platinum silicone, this mold ensures easy and quick unmolding.\u003c\/p\u003e\n\u003ch3\u003eFeatures:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eShapes: Apple and Pear\u003c\/li\u003e\n\u003cli\u003eUses: Cigarette paper, chocolate, decorations\u003c\/li\u003e\n\u003cli\u003eCavity dimensions: h1.5 mm, Ø84 mm, 46 mm\u003c\/li\u003e\n\u003cli\u003eMaterial: Food-grade platinum silicone\u003c\/li\u003e\n\u003cli\u003eTemperature resistance: from -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003eCare: Dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWarnings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eResistant to freezer, oven, microwave\u003c\/li\u003e\n\u003cli\u003eDo not use directly on flame or stovetop\u003c\/li\u003e\n\u003cli\u003eCompatible with food products\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis mold is the perfect tool to unleash your creativity and surprise your guests with original and delicate presentations.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49523724124499,"sku":"33.317.36.0065","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mela-and-pera-silikomart-1.webp?v=1772152699"},{"product_id":"moule-pomodorino","title":"Cherry Tomato Trompe l'oeil Mold - Pomodorino","description":"\u003cp\u003e\u003cstrong\u003eCherry Tomato Mold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description\u003c\/strong\u003e\u003cbr\u003eThe \u003cem\u003ePomodorino 14\u003c\/em\u003e mold reinvents natural elements to offer an innovative culinary experience. Inspired by the shape of a cherry tomato, this versatile silicone mold allows you to create appetizers, main courses, or creative desserts. Compatible with preparations such as mousses, creams, or dishes that contrast with its shape. Preparations can be stored in the mold for on-demand use, optimizing serving time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: Ø31 mm h25 mm\u003c\/li\u003e\n\u003cli\u003eVolume: 18 cavities, 14 ml each\u003c\/li\u003e\n\u003cli\u003eTotal volume: 252 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWarnings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHigh-quality silicone\u003c\/li\u003e\n\u003cli\u003eTemperature: -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003eMicrowave and dishwasher safe\u003c\/li\u003e\n\u003cli\u003eDo not use on flame or stovetop\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49523796279635,"sku":"36.376.36.0065","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pomodorino-silikomart-1.webp?v=1772152772"},{"product_id":"moule-cabosses-de-cacao-120","title":"Trompe l'oeil Cocoa Pod Mold 120ml - Cocoa 120","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eCocoa pod mold 120 ml, kit with cutter\u003c\/h3\u003e\n\u003cp\u003eThe Cacao 120 mold reproduces the cocoa pod in trompe-l’œil style: 6 cavities of 120 ml, delivered with a calibrated cutter to cut a clean base. A kit designed for chocolate desserts from the 3D Design range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 cavities of 120 ml, complete kit\u003c\/li\u003e\n\u003cli\u003eCalibrated cutter provided for the base\u003c\/li\u003e\n\u003cli\u003e3D Design range, platinum silicone\u003c\/li\u003e\n\u003cli\u003eFreezing, oven, and dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eApplications and finishes\u003c\/h3\u003e\n\u003cp\u003eThe cocoa pod calls for chocolate recipes and a clean base cut with the cutter.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChocolate mousse, ganache insert, or cocoa core for a signature dessert\u003c\/li\u003e\n\u003cli\u003eCut the base with the provided cutter, see other \u003ca href=\"\/en\/collections\/emporte-pieces\"\u003ecutters\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eExplore the \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l’œil molds\u003c\/a\u003e family and the \u003ca href=\"\/en\/collections\/moules-entremets\"\u003edessert molds\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eThe provided cutter is used to obtain a clean, calibrated base: keep it with the mold to maintain consistency.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the kit include?\u003cbr\u003e\u003c\/strong\u003eThe 6-cavity mold of 120 ml and a calibrated cutter for the base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor which recipes?\u003cbr\u003e\u003c\/strong\u003eChocolate desserts, chocolate mousse, and ganache or cocoa inserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the purpose of the cutter?\u003cbr\u003e\u003c\/strong\u003eTo cut a clean, calibrated base under the cocoa pod.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49529237242195,"sku":"36.252.87.0065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cacao120.png?v=1786717709"},{"product_id":"moule-pavoflex-tablette-by-cedric-grolet","title":"Pavoflex Molds Tablets by Cedric Grolet - PX43106S","description":"\u003cstyle\u003e\n#pl6-tablette{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-tablette *{box-sizing:border-box}\n#pl6-tablette .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl6-tablette h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl6-tablette p{margin:0 0 12px;font-size:15px}\n#pl6-tablette p:last-child{margin-bottom:0}\n#pl6-tablette ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-tablette li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl6-tablette li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl6-tablette a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-tablette .pl6-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl6-tablette .pl6-note p{font-size:14px}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-tablette\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cp\u003eThe Tablette trompe-l'œil mold from the Cédric Grolet collection for Pavoni lets you create chocolate bars or individual rectangular entremets with sharp edges. Made from food-grade platinum silicone, it features 16 cavities on a professional GN 1\/1-format tray.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e16 cavities per tray\u003c\/li\u003e\n\u003cli\u003eCavity: 85 x 45 mm, height 30 mm, volume 100 ml\u003c\/li\u003e\n\u003cli\u003eGN 1\/1 tray format: 400 x 300 mm\u003c\/li\u003e\n\u003cli\u003eFood-grade platinum silicone, flexible and durable\u003c\/li\u003e\n\u003cli\u003eTemperature range: -40°C to +280°C\u003c\/li\u003e\n\u003cli\u003eOven-, freezer-, and dishwasher-safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eCreate a rectangular chocolate bar or entremets\u003c\/h3\u003e\n\u003cp\u003eFor a chocolate version, pour tempered chocolate into the cavities, tap the mold to remove air bubbles, let it crystallize, then unmold: the silicone's flexibility guarantees sharp edges. For an entremets version, layer a frozen fruit or praline insert, mousse, then a biscuit base; freeze completely before unmolding. The format is also ideal for a pistachio-kadaïf bar, with a milk chocolate shell filled with pistachio paste and toasted kadaïf.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6-note\"\u003e\n\u003cp\u003eFor entremets, completely freezing them before unmolding is essential: an unset mousse will deform and lose the sharpness of the angles. For chocolate, careful tempering ensures a glossy finish and clean unmolding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold suitable for both chocolate and entremets?\u003cbr\u003e\u003c\/strong\u003eYes, its temperature range of -40°C to +280°C covers chocolate tempering, deep-freezing mousses, and oven baking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can you achieve sharp edges when unmolding?\u003cbr\u003e\u003c\/strong\u003eFreeze or crystallize the preparation completely, then gently press the back of each cavity, starting from the corners and moving toward the center.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan an insert be added to the cavity?\u003cbr\u003e\u003c\/strong\u003eYes, the 30 mm height allows a frozen rectangular insert to be placed in the center of the mousse before closing.\u003c\/p\u003e\n\u003cp\u003eDiscover the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni collection\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet sprays\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49727149637971,"sku":"PX43106S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mouletablettepavoni.png?v=1786531235"},{"product_id":"moule-pavoflex-tablette-ke095-by-cedric-grolet","title":"Pavoflex Mold Tablet by Cedric Grolet - KE095S","description":"\u003cp\u003e\u003cstrong\u003ePavoni \"Tablet\" Silicone Mold 185x95mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Pavoni \"Tablet\" silicone mold is perfect for gourmet creations in the shape of a tablet. Designed for chefs and pastry enthusiasts, it allows you to make filled chocolate bars, entremets, and much more, thanks to its generous capacity and high-quality silicone construction.\u003c\/p\u003e\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: 185 x 95 x 45 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity\u003c\/strong\u003e: 750 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: Professional-grade black silicone, durable and flexible\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal Resistance\u003c\/strong\u003e: -40°C to +280°C, suitable for freezer and oven use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBenefits and Usage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility\u003c\/strong\u003e: Ideal for chocolate bars, entremets, or original pastry creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResistance to Extreme Temperatures\u003c\/strong\u003e: Perfect for hot and cold preparations, from freezing to baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Unmolding\u003c\/strong\u003e: The flexibility of the silicone makes unmolding easy without damaging the mold’s details.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaintenance\u003c\/strong\u003e: Easy to clean, compatible with mild detergents for thorough cleaning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy Choose the Pavoni Mold?\u003c\/h3\u003e\n\u003cp\u003eThe Pavoni mold is an essential choice for those seeking quality and practicality. Its tablet shape and 750 ml capacity allow for generous and elegant portions. Pavoni uses premium quality silicone, ensuring durable use and flawless results for every preparation.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49727179751763,"sku":"KE095S","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pavoflex-tablette-ke095-by-cedric-grolet-pavoni-1.webp?v=1772153675"},{"product_id":"moule-tartelettes-citron-by-cedric-grolet","title":"Lemon Tartlet Mold by Cédric Grolet - PX4359S","description":"\u003ch3\u003ePavoni Citron Silicone Mold PX4359 - Unique Creations by Cédric Grolet\u003c\/h3\u003e\n\u003cp\u003eElevate your pastry creations with the Citron PX4359 silicone mold designed by the renowned pastry chef Cédric Grolet, awarded \"Best Pastry Chef in the World 2018.\" This mold is specially designed to create mono-tarts of exceptional elegance, precisely recreating the appearance of a lemon. Each cavity is meticulously crafted to reproduce the realistic texture and shape of the fruit.\u003c\/p\u003e\n\u003ch3\u003eFeatures of the Citron PX4359 Mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTray dimensions\u003c\/strong\u003e: 400 x 300 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions\u003c\/strong\u003e: Ø 60 x h 35 mm (for a perfect finish)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e: approximately 65 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 20 for individual mono-tarts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsage recommendation\u003c\/strong\u003e: Use with a micro-perforated ring of Ø 70 x h 20 mm for a flawless finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages of the Pavoni Silicone Mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional quality\u003c\/strong\u003e: Made from high-quality silicone for optimal durability and flexibility.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal resistance\u003c\/strong\u003e: Withstands temperatures from -40°C to +250°C, ideal for preparations requiring freezing or baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy release\u003c\/strong\u003e: Non-stick properties ensure perfect unmolding without sticking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy maintenance\u003c\/strong\u003e: Dishwasher safe; can also be cleaned by placing it in the oven at 150°C (302°F) for two minutes for perfect hygiene.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCare Instructions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore first use\u003c\/strong\u003e: Wash the mold with hot water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning after use\u003c\/strong\u003e: Rinse with hot water or use a soft sponge with mild liquid soap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor optimal hygiene\u003c\/strong\u003e: Place the mold in the oven at 150°C (302°F) for two minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTransform your sweet creations into true works of art with the Pavoni Citron PX4359 mold. This mold from the Pavoflex collection is a must-have for professional pastry chefs seeking perfection and precision in the presentation of their desserts.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49727475679571,"sku":"PX4359S","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4359s-tartelettes-citron-by-cedric-grolet-pavoni-1.webp?v=1772153724"},{"product_id":"moule-px4357s-tartelettes-marron-by-cedric-grolet","title":"Chestnut Tartlet Mold by Cédric Grolet - PX4357S","description":"\u003ch3\u003ePavoni PX4357 Chestnut - Silicone Mold by Cédric Grolet\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003ePavoni PX4357 Chestnut silicone mold\u003c\/strong\u003e from the exclusive Cédric Grolet line for Pavoni is an exceptional tool for pastry chefs seeking to create unique and authentic creations. Inspired by the natural shape of the chestnut, this mold is perfect for making single tarts or individual portions that replicate the fruit with impressive realism.\u003c\/p\u003e\n\u003cp\u003eThis mold, designed to meet professional standards, allows you to create refined and elegant desserts, ideal for impressing your guests or clients.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlate dimensions:\u003c\/strong\u003e 400 x 300 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold cavity dimensions:\u003c\/strong\u003e Ø 60 mm x h 35 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume of each cavity:\u003c\/strong\u003e 65 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 20\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e Can be paired with the XF7020 micro-perforated ring for perfect creations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Design:\u003c\/strong\u003e Create individual portions with striking realism thanks to the detailed mold design inspired by nature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Material:\u003c\/strong\u003e Made from food-grade silicone, this mold is durable, resistant to extreme temperatures (from -40°C to +250°C), and non-stick for easy unmolding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Use:\u003c\/strong\u003e Suitable for convection ovens, static ovens, and even microwaves, for both sweet and savory creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Cleaning and Maintenance:\u003c\/strong\u003e Dishwasher safe or can be washed with warm water and mild soap. It can be sterilized in the oven for 2 minutes at 150°C for optimal hygiene.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsage Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Perfect Individual Tarts:\u003c\/strong\u003e Use in combination with the XF7020 micro-perforated ring to ensure a clean shape and even baking of your tart bases.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3D Relief Creations:\u003c\/strong\u003e This mold allows you to make three-dimensional desserts, giving unique texture and visual appeal to your creations, ideal for high-end pastry presentations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eExclusive Cédric Grolet Collection\u003c\/h3\u003e\n\u003cp\u003eCédric Grolet, named \u003cstrong\u003eBest Pastry Chef in the World in 2018\u003c\/strong\u003e, collaborated with Pavoni to design this nature-inspired mold line. This collection also includes models to replicate lemons and hazelnuts, allowing you to create a trilogy of desserts perfectly in harmony with nature.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eWhether you are a professional or a passionate amateur, the \u003cstrong\u003ePavoni PX4357 Chestnut\u003c\/strong\u003e mold offers you unparalleled creative freedom to design elegant and unforgettable desserts. Add this mold to your collection and create truly unique masterpieces.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49727599346003,"sku":"PX4357S","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4357s-tartelettes-marron-by-cedric-grolet-pavoni-1.webp?v=1772153733"},{"product_id":"moule-px4358s-tartelettes-noisette-by-cedric-grolet","title":"Hazelnut Tartlet Mold by Cédric Grolet - PX4358S","description":"\u003cp\u003e\u003cstrong\u003eThe Cédric Grolet Collection for Pavoni\u003c\/strong\u003e offers silicone molds of exceptional precision and quality, allowing the creation of realistic trompe-l'œil desserts inspired by the creations of the famous pastry chef, awarded \u003cem\u003eBest Pastry Chef in the World 2018\u003c\/em\u003e. This model \u003cstrong\u003ePX4358S\u003c\/strong\u003e is designed to create mini tarts shaped like hazelnuts, combining refined design and professional functionality.\u003c\/p\u003e\n\u003cp\u003eThis mold is ideal for pastry chefs and cooks who want to impress with sophisticated desserts, offering an authentic and faithful representation of the hazelnut.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions\u003c\/strong\u003e: 400 x 300 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions per cavity\u003c\/strong\u003e: Ø 60 mm x h 35 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity per cavity\u003c\/strong\u003e: 65 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 20 cavities\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCompatibility and Resistance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSupported temperatures\u003c\/strong\u003e: from -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibility\u003c\/strong\u003e: suitable for oven, freezer, microwave, and dishwasher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eProduct Highlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional quality\u003c\/strong\u003e: Made of high-quality platinum silicone, this mold is designed for intensive use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy release\u003c\/strong\u003e: The non-stick silicone surface allows perfect unmolding, even for the most detailed creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRealistic design\u003c\/strong\u003e: Faithfully reproduces the shape of the hazelnut with subtle details, creating an impressive trompe-l'œil effect.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eUsage and Care Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare\u003c\/strong\u003e: Wash the mold before first use with warm water and mild soap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSanitization\u003c\/strong\u003e: For deep cleaning, place the mold in the oven for 2 minutes at 150°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRing Compatibility\u003c\/strong\u003e: Can be used with a micro-perforated ring \u003cstrong\u003e70x20mm\u003c\/strong\u003e to achieve perfect tart bases (sold separately)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eThe Cédric Grolet Collection for Pavoni\u003c\/h3\u003e\n\u003cp\u003eThe Cédric Grolet silicone mold line for Pavoni includes several iconic models: lemon, hazelnut, and chestnut. Each model is available in various sizes to meet the diverse needs of pastry chefs, including molds for mini tarts, individual 3D portions, and cake molds. These molds are designed to offer unmatched authenticity and realism in reproducing natural shapes.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49728026902867,"sku":"PX4358S","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4358s-tartelettes-noisette-by-cedric-grolet-pavoni-1.webp?v=1772153738"},{"product_id":"moule-px4355s-sfogliatella","title":"Sfogliatella Mold - PX4377S","description":"\u003cstyle\u003e\n#pl6-sfogliatella{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-sfogliatella *{box-sizing:border-box}\n#pl6-sfogliatella .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl6-sfogliatella h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl6-sfogliatella p{margin:0 0 12px;font-size:15px}\n#pl6-sfogliatella p:last-child{margin-bottom:0}\n#pl6-sfogliatella ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-sfogliatella li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl6-sfogliatella li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl6-sfogliatella a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-sfogliatella .pl6-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl6-sfogliatella .pl6-note p{font-size:14px}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-sfogliatella\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cp\u003eThe Pavoni Italia Sfogliatella PX4377S mold, designed with Giuseppe Amato, recreates the shape of the Neapolitan sfogliatella in a single-serving format. Made of food-grade silicone, it has 12 cavities.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e12 cavities per tray\u003c\/li\u003e\n\u003cli\u003eCavity: 77 x 71.5 mm, height 35 mm, volume approximately 90 ml\u003c\/li\u003e\n\u003cli\u003eFood-grade silicone, with no residual odor or taste\u003c\/li\u003e\n\u003cli\u003eTemperature range: -40°C to +280°C\u003c\/li\u003e\n\u003cli\u003eDishwasher-safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eMake a single-serving sfogliatella\u003c\/h3\u003e\n\u003cp\u003eThe mold is suitable for both sweet and savory preparations, hot or cold: entremets, mousse, semifreddo, or a savory version unmolded cold. Fill the cavity and let it set in the freezer before unmolding and finishing according to the chosen recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6-note\"\u003e\n\u003cp\u003eThe silicone withstands temperatures from -40°C to +280°C, making it suitable for both the oven and freezer. Dishwasher-safe for easy cleaning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold suitable for savory preparations?\u003cbr\u003e\u003c\/strong\u003eYes, the shape works equally well for sweet and savory versions, unmolded cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the mold's temperature range?\u003cbr\u003e\u003c\/strong\u003eFrom -40°C to +280°C, from freezer to oven.\u003c\/p\u003e\n\u003cp\u003eDiscover the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni collection\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'œil molds\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49731820093779,"sku":"PX4377S","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mouledemicroissant.png?v=1786622312"},{"product_id":"moule-px4382s-baba","title":"Baba Mold - PX4382S","description":"\u003cstyle\u003e.pl-fiche{font-family:'Montserrat',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;background:#faf7f0;color:#3a352c;line-height:1.7;padding:32px;border:1px solid #e8dcc4;border-radius:14px;max-width:920px;margin:0 auto}.pl-fiche h3{color:#b98b35;font-size:19px;font-weight:700;margin:0 0 14px}.pl-fiche .pl-block{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:22px 24px;margin:0 0 18px}.pl-fiche p{margin:0 0 12px}.pl-fiche ul{list-style:none;margin:0;padding:0}.pl-fiche li{position:relative;padding-left:22px;margin-bottom:9px}.pl-fiche li::before{content:'';position:absolute;left:0;top:9px;width:8px;height:8px;border-radius:50%;background:#d7b36a}.pl-fiche a{color:#b98b35;font-weight:600;text-decoration:underline}.pl-fiche .pl-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin:0 0 18px}.pl-fiche .pl-faq p{margin:0 0 10px}\u003c\/style\u003e\u003cdiv class=\"pl-fiche\"\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eIndividual baba mold, kit with cutter\u003c\/h3\u003e\n\u003cp\u003eThe Pavoni Italia Baba PX4382S mold is designed to make individual babas or portion-sized entremets, with 15 cavities. Made of platinum silicone, it comes with a cutter for cutting out the base.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e15 cavities per tray, 300 x 400 mm format\u003c\/li\u003e\n\u003cli\u003ePortion size: 78 x 54 mm, height 46 mm, approximately 96 ml capacity\u003c\/li\u003e\n\u003cli\u003eCutter included for cutting the base\u003c\/li\u003e\n\u003cli\u003eFood-grade platinum silicone\u003c\/li\u003e\n\u003cli\u003eWithstands temperatures from -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003eDishwasher-safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003ch3\u003eInstructions for use\u003c\/h3\u003e\n\u003cp\u003eThe mold is suitable for traditional babas as well as contemporary versions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSoak the baba in a flavored syrup, then fill it with fresh fruit or whipped cream\u003c\/li\u003e\n\u003cli\u003eAlso use it for individual portions of entremets or mousses\u003c\/li\u003e\n\u003cli\u003eSuitable for frozen preparations, with easy unmolding even at low temperatures\u003c\/li\u003e\n\u003cli\u003eCut out the base with the included \u003ca href=\"\/en\/collections\/emporte-pieces\"\u003ecutter\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-note\"\u003eThe mold is oven-, freezer-, and dishwasher-safe, from -60°C to +230°C. Keep it away from direct sunlight to preserve the silicone.\u003c\/div\u003e\n\u003cdiv class=\"pl-block pl-faq\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many portions can be made per tray?\u003cbr\u003e\u003c\/strong\u003eFifteen cavities, each holding approximately 96 ml.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the cutter included?\u003cbr\u003e\u003c\/strong\u003eYes, a cutter is provided to cut out the base of each portion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold suitable for frozen preparations?\u003cbr\u003e\u003c\/strong\u003eYes, the silicone withstands temperatures from -60°C to +230°C, making it suitable for both freezing and baking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-block\"\u003e\n\u003cp\u003eFind the range on \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49731826975059,"sku":"PX4382S","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulebaba.png?v=1786622309"},{"product_id":"moule-px4333-strawberry","title":"Strawberry Mold - PX4333S","description":"\u003cstyle\u003e\n#pl6-fraise{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-fraise *{box-sizing:border-box}\n#pl6-fraise .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl6-fraise h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl6-fraise p{margin:0 0 12px;font-size:15px}\n#pl6-fraise p:last-child{margin-bottom:0}\n#pl6-fraise ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-fraise li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl6-fraise li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl6-fraise a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-fraise .pl6-note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl6-fraise .pl6-note p{font-size:14px}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-fraise\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cp\u003eThe PX4333S strawberry trompe-l'œil mold is the result of a collaboration between Pavoni Italia and Emmanuele Forcone, 2015 World Pastry Champion. Made of food-grade platinum silicone, it recreates the shape of a strawberry in 20 cavities for producing individual portions in series.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e20 cavities per tray\u003c\/li\u003e\n\u003cli\u003eMold dimensions: 71 x 54 mm, height 46 mm, volume approximately 90 ml\u003c\/li\u003e\n\u003cli\u003eProfessional-quality platinum silicone\u003c\/li\u003e\n\u003cli\u003eTemperature range: -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003eDishwasher-safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eCreate a strawberry entremets\u003c\/h3\u003e\n\u003cp\u003eFor an authentic result, place a wild strawberry compote or ganache in the center of a light mousse. Freeze completely before unmolding: the flexibility of the platinum silicone releases the shape without altering the relief. Finish by applying a red velvet spray to the frozen piece, then add light touches of yellow icing or colored white chocolate to simulate the achenes on the surface.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6-note\"\u003e\n\u003cp\u003eFreezing the mold completely before unmolding is essential to preserve the strawberry’s textured relief. Dishwasher-safe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pieces does each tray produce?\u003cbr\u003e\u003c\/strong\u003eApproximately twenty 90 ml cavities, suitable for regular production of individual portions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can I recreate the strawberry’s achenes?\u003cbr\u003e\u003c\/strong\u003eApply light touches of yellow icing or colored white chocolate after applying the red velvet spray.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold oven-safe?\u003cbr\u003e\u003c\/strong\u003eYes, the platinum silicone withstands temperatures from -40°C to +250°C, making it suitable for baking and blast freezing.\u003c\/p\u003e\n\u003cp\u003eDiscover the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni collection\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet sprays\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49739888361811,"sku":"PX4333S","price":57.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulefraisepavoni.png?v=1786684327"},{"product_id":"moule-px4312s-mokka","title":"Moka Mold - PX4312S","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003eCoffee bean silicone mold MOKA Pavoflex PX4312 for individual entremets\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ecoffee bean silicone mold MOKA Pavoflex PX4312\u003c\/strong\u003e from\n        \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e is a professional mold designed to create\n        \u003cstrong\u003eindividual entremets\u003c\/strong\u003e, mousses, frozen parfaits, plated desserts\n        and trompe-l'œil creations in the shape of a coffee bean. Its realistic silhouette, central groove\n        pronounced texture and generous volume allow for elegant, modern, and perfectly\n        suitable for boutique pastry, gourmet catering, and event buffets.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        From the \u003cstrong\u003ePavoflex\u003c\/strong\u003e range, this \u003cstrong\u003ePavoni silicone mold\u003c\/strong\u003e offers great\n        molding precision, excellent flexibility, and professional thermal resistance.\n        It allows working both in freezing and baking, with clean unmolding and a\n        clean finish on the most delicate preparations.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy choose the MOKA Pavoflex Pavoni mold?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA PX4312 mold is designed for pastry chefs seeking a strong visual impact,\n        immediately recognizable. The \u003cstrong\u003ecoffee bean\u003c\/strong\u003e shape allows creating desserts\n        themes around coffee, chocolate, praline, caramel, hazelnut, or vanilla.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRealistic design:\u003c\/strong\u003e coffee bean-shaped cavity with detailed central relief.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual format:\u003c\/strong\u003e ideal for showcase entremets and plated desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional use:\u003c\/strong\u003e compatible with freezing, deep-freezing, baking, and catering service.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePrecise unmolding:\u003c\/strong\u003e flexible silicone that preserves the dessert's details.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePremium finish:\u003c\/strong\u003e perfect for velvet spray finishes, mirror glaze, or powdered cocoa.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        This mold is especially suited for high-end creations where the visual aspect is just as important\n        than tasting.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eTechnical features of the Pavoflex MOKA PX4312\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Pavoni Italia\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRange:\u003c\/strong\u003e Pavoflex\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e MOKA\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReference:\u003c\/strong\u003e PX4312\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e coffee bean\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 12 individual cavities\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 100 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e entremets, mousses, ice creams, inserts, individual desserts, appetizers\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOperating temperature:\u003c\/strong\u003e from \u003cspan class=\"patissland-highlight\"\u003e-40°C to +250°C\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e professional tray compatible with laboratory use\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        With its \u003cstrong\u003e12 cavities of 100 ml\u003c\/strong\u003e, this professional silicone mold allows for production\n        consistent and uniform production of individual desserts, while maintaining excellent shape precision\n        on each piece.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePavoflex: the professional silicone range from Pavoni Italia\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ePavoflex\u003c\/strong\u003e range is designed for pastry professionals,\n        in catering and catering services. These silicone molds are appreciated for their flexibility,\n        their production consistency and their ability to retain precise shapes after freezing\n        or baking.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ePavoflex MOKA silicone mold\u003c\/strong\u003e follows this logic: creating pieces\n        regular individual pieces, visually striking and easy to unmold. It perfectly meets\n        to the needs of labs producing individual entremets, signature desserts, or creations\n        seasonal creations around coffee.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        Its format is designed to fit into a professional production flow: filling,\n        freezing, unmolding, finishing, storage, and plating.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCreation ideas with a coffee bean mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA coffee bean mold is ideal for creating trompe-l’œil desserts and entremets\n        individuals centered around intense and warm flavors.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCoffee chocolate entremet:\u003c\/strong\u003e coffee mousse, dark chocolate crémeux, cocoa biscuit.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMoka dessert:\u003c\/strong\u003e mascarpone coffee mousse, caramel insert, praline crunch.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFrozen coffee bean:\u003c\/strong\u003e coffee frozen parfait, vanilla core, brown velvet finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHazelnut praline entremet:\u003c\/strong\u003e praline mousse, coffee insert, dacquoise biscuit.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePlated dessert:\u003c\/strong\u003e individual coffee bean served with chocolate or caramel sauce.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSweet and savory appetizer:\u003c\/strong\u003e coffee base, cocoa, cream cheese, or smoky notes for creative catering.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        The 100 ml volume per mold offers enough space to incorporate multiple textures:\n        mousse, insert, biscuit, crunch, and glaze.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eAssembly tips for a coffee trompe-l’œil entremet\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        For a realistic coffee bean-shaped dessert, it is best to work in reverse assembly.\n        Start by piping the mousse into each cavity, add the frozen insert, then finish with a biscuit\n        or a crispy layer cut to the right size.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 1:\u003c\/strong\u003e partially fill each cavity with coffee, chocolate, or praline mousse.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 2:\u003c\/strong\u003e add a frozen insert, for example caramel, coffee cream, or chocolate ganache.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 3:\u003c\/strong\u003e complete with mousse, making sure to remove air bubbles.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 4:\u003c\/strong\u003e close with a cocoa biscuit, hazelnut dacquoise, or crispy feuilletine.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 5:\u003c\/strong\u003e freeze completely before unmolding to preserve the bean's details.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 6:\u003c\/strong\u003e apply a velvet spray or mirror glaze once the piece is unmolded and frozen.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        To accentuate the central groove of the coffee bean, favor a brown velvet, cocoa, or dark chocolate finish,\n        then lightly dust the reliefs with cocoa or powdered food coloring.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended finishes: velvet spray, mirror glaze, and cocoa\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The coffee bean shape is especially suited to matte and deep finishes.\n        The \u003cstrong\u003echocolate velvet spray\u003c\/strong\u003e, brown or black, creates a roasted coffee effect\n        very realistic, with an elegant and professional visual texture.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrown velvet spray:\u003c\/strong\u003e roasted coffee bean effect, perfect for pastry displays.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBlack velvet spray:\u003c\/strong\u003e intense and contemporary finish for chocolate-coffee desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate mirror glaze:\u003c\/strong\u003e shiny, indulgent, and very visual finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa dusting:\u003c\/strong\u003e more natural finish, ideal for a mocha or tiramisu effect.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBronze powder coloring:\u003c\/strong\u003e premium effect on the central groove and reliefs.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For a clean result, the dessert must be fully frozen before spraying or glazing.\n        This step ensures even adhesion and prevents damage to the mold's details.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCold use: mousse, ice cream, insert, and freezing\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA coffee bean silicone mold is perfectly suited for cold work.\n        It withstands negative temperatures down to \u003cstrong\u003e-40°C\u003c\/strong\u003e, allowing for use\n        in freezer, deep freezer, or blast chiller.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        It is suitable for mousses, bavarois, frozen parfaits, semifreddos, creamy inserts, whipped ganaches,\n        Set creams and frozen desserts. For a perfect unmolding, let the preparations set through to the center\n        before unmolding. A piece that is not frozen enough risks losing the details of the central slit.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        This mold is therefore ideal for advance production: you can mold, freeze, unmold, then store\n        your individual entremets before finishing and serving.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eHot use: baking and pastry preparations\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Thanks to its resistance up to \u003cstrong\u003e+250°C\u003c\/strong\u003e, the Pavoflex MOKA mold can also be used\n        for some baked preparations: soft cookies, individual cakes, pastry mixtures, financiers,\n        revisited madeleines or dessert bases shaped like coffee beans.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        For baking, always place the mold on a rigid tray to facilitate handling\n        and ensure even baking. Let cool for a few minutes before unmolding to preserve\n        the shape and details.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        The same mold can thus be used for producing frozen entremets, ice cream desserts, or small cakes\n        cooked, making it a versatile tool for professionals.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eUnmolding and maintenance of the Pavoni silicone mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        For clean unmolding, the mold must be perfectly cold or the preparation properly cooked.\n        When used for entremets, always unmold frozen pieces: the flexibility of the silicone then allows\n        to release the shape without breaking the details.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eWash the mold before first use.\u003c\/li\u003e\n        \u003cli\u003eAvoid knives, cutters, or metal objects directly in the cavities.\u003c\/li\u003e\n        \u003cli\u003eClean with lukewarm water using a soft sponge and a non-abrasive detergent.\u003c\/li\u003e\n        \u003cli\u003eDry thoroughly before storing.\u003c\/li\u003e\n        \u003cli\u003eStore flat to preserve the shape of the cavities.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Proper maintenance extends the mold's lifespan and ensures consistent results over multiple cycles\n        for production.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWho is the MOKA PX4312 mold for?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA Pavoflex mold is designed for demanding professionals and enthusiasts who want to create desserts\n        original and distinctive individual pieces.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSpecialty pastry shops:\u003c\/strong\u003e individual entremets for display.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGourmet restaurants:\u003c\/strong\u003e plated desserts centered around coffee and chocolate.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCaterers:\u003c\/strong\u003e sweet pieces for event buffets.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIce cream makers:\u003c\/strong\u003e perfect ice creams and coffee desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry schools:\u003c\/strong\u003e work on assembly, unmolding, and professional finishing.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAdvanced enthusiasts:\u003c\/strong\u003e trompe-l'œil creations at home with professional results.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        To fully utilize the \u003cstrong\u003ePavoflex coffee bean silicone mold\u003c\/strong\u003e, pair it with\n        finishing, assembly, and decoration products suited for:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate or brown velvet spray\u003c\/strong\u003e for a roasted coffee bean effect.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate mirror glaze\u003c\/strong\u003e for a shiny and indulgent finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa powder\u003c\/strong\u003e to dust the reliefs and enhance the moka look.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCoffee paste or coffee extract\u003c\/strong\u003e to flavor mousses, creams, and inserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDark couverture chocolate\u003c\/strong\u003e for creams, ganaches, and glazes.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHazelnut praline\u003c\/strong\u003e for inserts and crunchies.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFeuilletine or crispy flakes\u003c\/strong\u003e to add a crunchy base.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual gold cardboard bases\u003c\/strong\u003e for displaying entremets in the showcase.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry boxes\u003c\/strong\u003e for transporting finished desserts.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Consider creating internal links to these products to strengthen SEO linking and increase average cart value.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently asked questions about the coffee bean silicone mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan this mold be used for individual entremets?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, this is one of its main uses. The 12 cavities of 100 ml are perfect for entremets\n        individual display items or plated desserts.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the MOKA PX4312 mold oven-safe?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, it withstands up to +250°C. It can therefore be used for some baked preparations like cookies,\n        individual cakes or soft bases.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan it be used in the freezer or blast chiller?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, it withstands down to -40°C, making it suitable for mousses, entremets, inserts, frozen desserts, and\n        preparations to be frozen.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to achieve a realistic coffee bean effect?\u003c\/strong\u003e\u003cbr\u003e\n        Use a coffee or chocolate mousse, freeze completely, then apply a brown or black velvet spray.\n        A light dusting of cocoa further enhances the central relief.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat volume does each cavity hold?\u003c\/strong\u003e\u003cbr\u003e\n        Each cavity holds about 100 ml, a size suitable for generous individual desserts.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs this mold suitable for professionals?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, the Pavoflex range from Pavoni Italia is designed for professional pastry, catering,\n        the caterer and production laboratories.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eShould the mold be greased before use?\u003c\/strong\u003e\u003cbr\u003e\n        For frozen entremets, this is generally not necessary. For some baking, a light greasing\n        can facilitate unmolding depending on the recipe used.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49740018614611,"sku":"PX4312S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mokapavoni.png?v=1786531236"},{"product_id":"moule-ke055-noisette","title":"Hazelnut Mold - KE055S","description":"\u003cp\u003e\u003cstrong\u003eNoisette Mold KE055 by Cédric Grolet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Noisette Mold KE055, designed by the famous Pastry Chef Cédric Grolet, is crafted to transform your pastry creations into true works of art. With a subtle texture and a design inspired by the natural shape of the hazelnut, this high-quality silicone mold allows you to create exceptional desserts.\u003c\/p\u003e\n\u003ch3\u003eMain Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimension:\u003c\/strong\u003e Ø 180 mm x 70 mm H\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 1155 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality silicone, resistant to extreme temperatures (-40°C to +250°C)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e Suitable for use in the oven, refrigerator, and freezer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnique Design:\u003c\/strong\u003e Realistic and elegant 3D effect, specially designed to add a sophisticated touch to your creations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHighlights:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResistance to Extreme Temperatures:\u003c\/strong\u003e Thanks to its professional-grade silicone composition, this mold withstands temperatures from -40°C to +250°C, perfect for versatile use (cakes, mousses, ice creams…).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eEasy Unmolding:\u003c\/strong\u003e The flexibility of the silicone allows quick and smooth unmolding, ensuring a flawless finish every time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimple Maintenance:\u003c\/strong\u003e Easy to clean, it can be washed by hand or in the dishwasher without losing its quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal For:\u003c\/h3\u003e\n\u003cp\u003eThis mold is perfect for professional pastry chefs and enthusiasts who want to elevate their desserts with a natural and elegant design. Ideal for high-end pastry creations, this mold adds an artistic and professional touch to your work.\u003c\/p\u003e\n\u003ch3\u003eUsage and Tips:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Make sure to properly prepare your mixture for a uniform and elegant finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmolding:\u003c\/strong\u003e For optimal results, allow the mold to cool before unmolding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e Washing with hot water and dish soap is recommended for long-lasting durability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBring Your Creations to Life!\u003c\/h3\u003e\n\u003cp\u003eWith the Noisette Mold KE055, your desserts will make a sensation! Combining quality and design, it will transform your ideas into delicious works of art, perfect for special occasions or to impress your guests.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49740582158675,"sku":"KE055S","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-ke055-noisette-pavoni-1.webp?v=1772153901"},{"product_id":"moule-silicone-gg016-cherry-pavoni-cerises","title":"Cherry Mold by Felix Lo Basso - GG016S","description":"\u003ch3 data-start=\"675\" data-end=\"724\" class=\"\"\u003eGOURMAND Silicone Mold GG016 Cherry – Pavoni\u003c\/h3\u003e\n\u003cp data-start=\"726\" data-end=\"1070\" class=\"\"\u003eEnhance your sweet and savory creations with the professional mold \u003cstrong data-start=\"795\" data-end=\"811\"\u003eGG016 Cherry\u003c\/strong\u003e from the \u003cstrong data-start=\"829\" data-end=\"851\"\u003eGOURMAND by Pavoni\u003c\/strong\u003e collection, designed in collaboration with chef \u003cstrong data-start=\"889\" data-end=\"907\"\u003eFelix Lo Basso\u003c\/strong\u003e. This 100% professional platinum silicone mold allows you to create half-spheres with a delicate design reminiscent of the shape of a perfectly round cherry.\u003c\/p\u003e\n\u003cp data-start=\"1072\" data-end=\"1265\" class=\"\"\u003eWith its \u003cstrong data-start=\"1081\" data-end=\"1106\"\u003e35 cavities of 8 ml\u003c\/strong\u003e each, the GG016 mold is ideal for creating plated desserts, frozen bites, inserts, or even fruity trompe-l'œil decorations.\u003c\/p\u003e\n\u003chr data-start=\"1267\" data-end=\"1270\" class=\"\"\u003e\n\u003ch3 data-start=\"1272\" data-end=\"1303\" class=\"\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul data-start=\"1305\" data-end=\"1541\"\u003e\n\u003cli data-start=\"1305\" data-end=\"1328\" class=\"\"\u003e\n\u003cp data-start=\"1307\" data-end=\"1328\" class=\"\"\u003e\u003cstrong data-start=\"1307\" data-end=\"1320\"\u003eReference\u003c\/strong\u003e : GG016\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1329\" data-end=\"1368\" class=\"\"\u003e\n\u003cp data-start=\"1331\" data-end=\"1368\" class=\"\"\u003e\u003cstrong data-start=\"1331\" data-end=\"1341\"\u003eDesign\u003c\/strong\u003e : Cherry by Felix Lo Basso\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1369\" data-end=\"1406\" class=\"\"\u003e\n\u003cp data-start=\"1371\" data-end=\"1406\" class=\"\"\u003e\u003cstrong data-start=\"1371\" data-end=\"1391\"\u003eMold dimensions\u003c\/strong\u003e : 300 x 175 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1407\" data-end=\"1448\" class=\"\"\u003e\n\u003cp data-start=\"1409\" data-end=\"1448\" class=\"\"\u003e\u003cstrong data-start=\"1409\" data-end=\"1433\"\u003eCavity dimensions\u003c\/strong\u003e : Ø 26 x 12 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1449\" data-end=\"1479\" class=\"\"\u003e\n\u003cp data-start=\"1451\" data-end=\"1479\" class=\"\"\u003e\u003cstrong data-start=\"1451\" data-end=\"1474\"\u003eNumber of cavities\u003c\/strong\u003e : 35\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1480\" data-end=\"1513\" class=\"\"\u003e\n\u003cp data-start=\"1482\" data-end=\"1513\" class=\"\"\u003e\u003cstrong data-start=\"1482\" data-end=\"1506\"\u003eVolume per cavity\u003c\/strong\u003e : 8 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1514\" data-end=\"1541\" class=\"\"\u003e\n\u003cp data-start=\"1516\" data-end=\"1541\" class=\"\"\u003e\u003cstrong data-start=\"1516\" data-end=\"1532\"\u003eTotal volume\u003c\/strong\u003e: 280 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1543\" data-end=\"1546\" class=\"\"\u003e\n\u003ch3 data-start=\"1548\" data-end=\"1575\" class=\"\"\u003eVersatile use\u003c\/h3\u003e\n\u003cp data-start=\"1577\" data-end=\"1686\" class=\"\"\u003eThis silicone mold withstands temperatures ranging from \u003cstrong data-start=\"1634\" data-end=\"1652\"\u003e-60°C to +230°C\u003c\/strong\u003e, making it compatible with:\u003c\/p\u003e\n\u003cul data-start=\"1687\" data-end=\"1797\"\u003e\n\u003cli data-start=\"1687\" data-end=\"1709\" class=\"\"\u003e\n\u003cp data-start=\"1689\" data-end=\"1709\" class=\"\"\u003eThe conventional oven\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1710\" data-end=\"1726\" class=\"\"\u003e\n\u003cp data-start=\"1712\" data-end=\"1726\" class=\"\"\u003eThe blast freezer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1727\" data-end=\"1765\" class=\"\"\u003e\n\u003cp data-start=\"1729\" data-end=\"1765\" class=\"\"\u003eThe rapid cooling cell\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1766\" data-end=\"1797\" class=\"\"\u003e\n\u003cp data-start=\"1768\" data-end=\"1797\" class=\"\"\u003eThe steam or microwave oven\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1799\" data-end=\"1924\" class=\"\"\u003ePerfect for preparations based on mousse, creamy fillings, gelled inserts, chocolate, or biscuit and pressed shortcrust dough.\u003c\/p\u003e\n\u003chr data-start=\"1926\" data-end=\"1929\" class=\"\"\u003e\n\u003ch3 data-start=\"1931\" data-end=\"1960\" class=\"\"\u003eA professional result\u003c\/h3\u003e\n\u003cp data-start=\"1962\" data-end=\"2187\" class=\"\"\u003eThanks to the injection technology used in its manufacture, each cavity guarantees exceptional \u003cstrong data-start=\"2057\" data-end=\"2078\"\u003edetail finesse\u003c\/strong\u003e and a \u003cstrong data-start=\"2100\" data-end=\"2121\"\u003eperfect release\u003c\/strong\u003e. The final result is worthy of the finest pastry displays.\u003c\/p\u003e\n\u003cp data-start=\"2189\" data-end=\"2267\" class=\"\"\u003eThe mold is also \u003cstrong data-start=\"2212\" data-end=\"2241\"\u003edishwasher safe\u003c\/strong\u003e for easy maintenance.\u003c\/p\u003e\n\u003chr data-start=\"2269\" data-end=\"2272\" class=\"\"\u003e\n\u003ch3 data-start=\"2274\" data-end=\"2299\" class=\"\"\u003eExamples of creations\u003c\/h3\u003e\n\u003cul data-start=\"2301\" data-end=\"2463\"\u003e\n\u003cli data-start=\"2301\" data-end=\"2346\" class=\"\"\u003e\n\u003cp data-start=\"2303\" data-end=\"2346\" class=\"\"\u003eTrompe-l'œil cherries with creamy insert\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2347\" data-end=\"2380\" class=\"\"\u003e\n\u003cp data-start=\"2349\" data-end=\"2380\" class=\"\"\u003eGlazed fruits for sweet buffets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2381\" data-end=\"2430\" class=\"\"\u003e\n\u003cp data-start=\"2383\" data-end=\"2430\" class=\"\"\u003eSavory bite-sized treats with beetroot or cheese\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2431\" data-end=\"2463\" class=\"\"\u003e\n\u003cp data-start=\"2433\" data-end=\"2463\" class=\"\"\u003eMirror-effect chocolate domes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2465\" data-end=\"2468\" class=\"\"\u003e\n\u003ch3 data-start=\"2470\" data-end=\"2496\" class=\"\"\u003eDurability and safety\u003c\/h3\u003e\n\u003cp data-start=\"2498\" data-end=\"2722\" class=\"\"\u003eMade of \u003cstrong data-start=\"2510\" data-end=\"2544\"\u003eplatinum food-grade silicone\u003c\/strong\u003e, the GG016 mold withstands \u003cstrong data-start=\"2575\" data-end=\"2600\"\u003eintensive use\u003c\/strong\u003e and can be reused \u003cstrong data-start=\"2624\" data-end=\"2653\"\u003eover 2000 times in the oven\u003c\/strong\u003e without deterioration. Compliant with the strictest food standards.\u003c\/p\u003e\n\u003chr data-start=\"2724\" data-end=\"2727\" class=\"\"\u003e\n\u003ch3 data-start=\"2729\" data-end=\"2778\" class=\"\"\u003eAdd a unique touch to your presentations\u003c\/h3\u003e\n\u003cp data-start=\"2780\" data-end=\"3008\" class=\"\"\u003eThe \"Cherry\" design offers a perfect base to create visually stunning pieces. Adding a chocolate stem, sugar paste leaves, or velvet spray finishes transforms each piece into a work of art.\u003c\/p\u003e\n\u003chr data-start=\"3010\" data-end=\"3013\" class=\"\"\u003e\n\u003cp data-start=\"3015\" data-end=\"3161\" class=\"\"\u003e\u003cstrong data-start=\"3015\" data-end=\"3039\"\u003eOrder now\u003c\/strong\u003e the Pavoni GG016 mold and offer your customers elegant and original desserts, with visuals as refined as the flavors.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":50730266165587,"sku":"GG016S","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-gg016s-cerises-by-felix-lo-basso-pavoni-1.webp?v=1772156553"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/trompe_l_oeil_patissland.png?v=1784391174","url":"https:\/\/pitisslind.com\/en\/collections\/moules-trompe-loeil.oembed","provider":"Patissland","version":"1.0","type":"link"}