{"product_id":"moule-77-demi-spheres","title":"Mold 77 Half Spheres - PX303","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\u003cdiv class=\"plv6\"\u003e\n \u003cdiv class=\"plv6-intro\"\u003e\n The \u003cstrong\u003ePavoni Italia (Pavoflex) 77-Hemisphere Mold PX303\u003c\/strong\u003e produces 77 hemispheres measuring Ø42 mm × 21 mm (20 ml each) on a 600 × 400 mm tray. The ultimate professional production format — one tray, 77 inserts, decorations or petit fours ready to use. Platinum silicone, -40°C to +250°C.\n \u003c\/div\u003e\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 PX303 — Pavoflex Pavoni Italia collection\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eImpressions:\u003c\/strong\u003e 77 hemispheres\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e Ø 42 mm × height 21 mm\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 20 ml\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eTray dimensions:\u003c\/strong\u003e 600 × 400 mm (GN 1\/1 format)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% food-grade platinum silicone\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eThermal resistance:\u003c\/strong\u003e -40°C to +250°C\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e oven, freezer, blast freezer, dishwasher\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eUnmolding:\u003c\/strong\u003e naturally non-stick, no greasing required\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003cth\u003ePX303 (77 cavities)\u003c\/th\u003e\n\u003cth\u003eStandard hemispherical mold\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eCavities \/ tray\u003c\/td\u003e\n\u003ctd\u003e77\u003c\/td\u003e\n\u003ctd\u003e6 to 24 depending on format\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eUnit volume\u003c\/td\u003e\n\u003ctd\u003e20 ml\u003c\/td\u003e\n\u003ctd\u003e30 to 125 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eMain use\u003c\/td\u003e\n\u003ctd\u003eInserts, decorations, petit fours\u003c\/td\u003e\n\u003ctd\u003eEntremets, bombs\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eUses — what you can make with 77 hemispheres\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eFrozen inserts for entremets:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003ePassion fruit, raspberry or lemon crémeux — frozen in the hemispheres, embedded in a mousse before it sets\u003c\/li\u003e\n \u003cli\u003eSet salted butter caramel — flowing insert placed in the center of a chocolate entremets\u003c\/li\u003e\n \u003cli\u003eFruit compote — strawberry, apricot or mango insert for fruit-based entremets\u003c\/li\u003e\n \u003cli\u003eChocolate ganache — tempered insert for a bite-sized treat or molded chocolate\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cstrong\u003eDecorations and complete spheres:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eAssemble two hemispheres with tempered cocoa butter → complete Ø42 mm sphere for entremets, Charlotte or cake design decorations\u003c\/li\u003e\n \u003cli\u003eTempered chocolate pearls — pouring, crystallization, unmolding → glossy decorations for display windows\u003c\/li\u003e\n \u003cli\u003ePanna cotta or individual mousse domes — cocktail reception format\u003c\/li\u003e\n \u003cli\u003eEdible isomalt bath bombs — event decorations\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cstrong\u003ePetit fours and bite-sized treats:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eFilled mini chocolate domes — praline, gianduja, coffee ganache\u003c\/li\u003e\n \u003cli\u003eHemispherical tartlets — baked shortcrust base + pastry cream + fresh fruit → cocktail format\u003c\/li\u003e\n \u003cli\u003eCoated praline domes — frozen praline in a hemispherical shape, milk chocolate coating and hazelnut pieces\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eProductivity:\u003c\/strong\u003e 77 cavities × 20 ml = 1,540 ml of mixture per batch. In boutique production, one full tray can represent a day’s worth of petit fours or a week’s worth of entremets inserts.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eMethod — Frozen Inserts Step by Step\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Place the PX303 on a rigid, flat tray at room temperature. No greasing required.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFilling:\u003c\/strong\u003e Pipe your crémeux, gelled coulis, or ganache to the top of each cavity. Tap gently to remove bubbles.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e \u003cspan class=\"plv6-hl\"\u003eAt least 4 hours at -18°C\u003c\/span\u003e for 20 ml inserts — quick freezing thanks to the small volume.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eUnmolding:\u003c\/strong\u003e Turn the mold over onto a cold surface and press gently — the 77 hemispheres will release in one go.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen inserts in an airtight container; they can be used for up to 3 months at -18°C.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eProductivity tip:\u003c\/strong\u003e Fill the mold at the beginning of the week, unmold, and store the inserts in a box in the freezer. You will have inserts ready at any time for assembling entremets without waiting for them to set.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\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\/moule-demi-sphere\"\u003eSilikomart Hemisphere Mold\u003c\/a\u003e — larger size (Ø60 to 80 mm) for entremets and dessert bombs\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-framboise-feves-250g\"\u003eValrhona Raspberry Inspiration\u003c\/a\u003e — fruit crémeux base for inserts\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/praline-amande-noisette-valrhona\"\u003eValrhona Almond-Hazelnut Praline\u003c\/a\u003e — classic praline insert\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/glacages-1\"\u003eMirror Glazes\u003c\/a\u003e — for finishing entremets domes\u003c\/li\u003e\n \u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-entremets\"\u003ePavoni Entremets Mold Collection\u003c\/a\u003e\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eFrequently Asked Questions\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eCan two hemispheres be assembled to make a sphere?\u003c\/strong\u003e\u003cbr\u003eYes. Unmold two batches and assemble them flat side against flat side using tempered cocoa butter (30–32°C) or white chocolate. Return to the refrigerator for 5 minutes to bond them together. A complete Ø42 mm sphere is obtained.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eHow much should I prepare to fill the 77 cavities?\u003c\/strong\u003e\u003cbr\u003e77 × 20 ml = 1,540 ml. Allow for 1,600 ml to account for piping and smoothing.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eHow long does it take to freeze the inserts?\u003c\/strong\u003e\u003cbr\u003e4 hours at -18°C for 20 ml. In a blast chiller at -40°C, 45 minutes is sufficient. Small volume = quick setting.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eIs the mold oven-safe?\u003c\/strong\u003e\u003cbr\u003eYes, up to +250°C. For dome-shaped mini biscuits or financiers, fill the batter halfway up (the batter will rise). However, its primary use remains freezing.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49841122902355,"sku":"PX303","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-77-demi-spheres-pavoni-1.webp?v=1772154341","url":"https:\/\/pitisslind.com\/en\/products\/moule-77-demi-spheres","provider":"Patissland","version":"1.0","type":"link"}