{"product_id":"moule-a-chocolat-choco-spoon","title":"Chocolate Mold - Choco Spoon","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:8px;line-height:1.6}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSilikomart Chocolate Mold\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eChocolate Mold - Choco Spoon\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eMake spoon-shaped chocolates with this silicone mold by Silikomart.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eThis Silikomart chocolate mold is designed to make 6 spoon-shaped chocolates. The flexible food-grade silicone allows effortless unmolding without the risk of breakage.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eTotal capacity: 90 mL. Cavity dimensions: 10 cm × 3 cm × 1 cm. Oven, refrigerator, and freezer-safe (temperatures: -60 °C to 230 °C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCavities\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003e15 mL per cavity\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e90 mL\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTotal capacity\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eEquivalent to 117 g of chocolate\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSilicone\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eMaterial\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eEasy unmolding\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eHow much chocolate for a full mold?\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePieces made\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003e1 full mold\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e90 mL\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eRequired volume\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eMelted chocolate\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e130 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePlan for\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003e15% tempering margin\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-intro\" style=\"margin:10px 0 0;font-size:13.5px\"\u003eFor half a mold (3 pieces): allow approximately half these quantities. For multiple molds, multiply these values by the number of molds used simultaneously.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e tempering naturally wastes 10 to 15% of the chocolate (residue in the bowl and on the spatula). Always plan for a little more than the strictly calculated amount.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRequired skill level and preparation time\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eAdvanced\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eLevel\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eTempering proficiency recommended, careful unmolding\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e35 min\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eActive time\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eTempering, molding, scraping\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e3 h\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCrystallization\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eAt room temperature, away from humidity\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended chocolate for this mold\u003c\/h3\u003e\n\u003cp class=\"vh-intro\" style=\"margin-top:0\"\u003eOur selection of Valrhona couverture chocolate for signature melt-in-hot-chocolate spoons, perfectly suited to precision molding.\u003c\/p\u003e\n\u003cp class=\"vh-intro\" style=\"margin-bottom:0\"\u003e\u003cstrong style=\"color:#b98b35\"\u003eRecommended chocolate:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramel 250g\u003c\/a\u003e (€13.99)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eQuick tempering: the 3 curves\u003c\/h3\u003e\n\u003cp class=\"vh-intro\" style=\"margin-top:0;font-size:13.5px\"\u003eTempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.\u003c\/p\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"color:#b98b35;text-transform:uppercase;font-size:11px;letter-spacing:1px\"\u003eChocolate\u003c\/td\u003e\n\u003ctd style=\"color:#b98b35;text-transform:uppercase;font-size:11px;letter-spacing:1px\"\u003e1. Melting    2. Cooling    3. Reheating (working temperature)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDark 60-72%\u003c\/td\u003e\n\u003ctd\u003e50-55 °C     28-29 °C     31-32 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk 30-40%\u003c\/td\u003e\n\u003ctd\u003e45-50 °C     27-28 °C     29-30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite \/ Inspiration\u003c\/td\u003e\n\u003ctd\u003e40-45 °C     26-27 °C     28-29 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e to simplify the process, use the Mycryo method (Valrhona powdered cocoa butter): melt at 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Quick tempering without a complex curve.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eSignature recipes for this mold\u003c\/h3\u003e\n\u003cp class=\"vh-intro\" style=\"margin-top:0;font-size:13.5px\"\u003eTwo creative Patissland ideas designed for this melt-in-hot-chocolate spoon mold, using ingredients selected from our Valrhona range.\u003c\/p\u003e\n\u003cdiv class=\"vh-b\" style=\"margin:12px 0 0;background:#faf7f0\"\u003e\n\u003cp style=\"margin:0 0 6px;font-weight:600;color:#2a2419;font-size:14.5px\"\u003eCaramelia Hot Chocolate Spoons \u003cspan style=\"font-size:10px;font-weight:600;color:#b98b35;background:#fdf5e0;padding:3px 9px;border-radius:12px;letter-spacing:1px;text-transform:uppercase;border:1px solid #eadfcb\"\u003eSignature\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 8px;font-size:13.5px;color:#2a2419;line-height:1.6\"\u003eA spoon made with Caramelia 36% caramel to dip into hot milk: it melts gently into a homemade caramel hot chocolate. A signature winter gift.\u003c\/p\u003e\n\u003cp style=\"margin:0;font-size:12.5px;color:#6b5d40\"\u003eKey ingredients: \u003ca href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramel 250g\u003c\/a\u003e (€13.99)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\" style=\"margin:12px 0 0;background:#faf7f0\"\u003e\n\u003cp style=\"margin:0 0 6px;font-weight:600;color:#2a2419;font-size:14.5px\"\u003eIvoire Praline Spoons \u003cspan style=\"font-size:10px;font-weight:600;color:#b98b35;background:#fdf5e0;padding:3px 9px;border-radius:12px;letter-spacing:1px;text-transform:uppercase;border:1px solid #eadfcb\"\u003eGourmet variation\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 8px;font-size:13.5px;color:#2a2419;line-height:1.6\"\u003eA 35% white Ivoire spoon sprinkled with almond-hazelnut praline pieces. A premium effect for entertaining or a personalized gift box.\u003c\/p\u003e\n\u003cp style=\"margin:0;font-size:12.5px;color:#6b5d40\"\u003eKey ingredients: \u003ca href=\"\/en\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\"\u003eIvoire 35% 250g\u003c\/a\u003e (€12.99), \u003ca href=\"\/en\/products\/praline-amande-noisette-50-craquant\"\u003eCrunchy 50% Almond Hazelnut Praline\u003c\/a\u003e (€15.99)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eMake your mold last ten years\u003c\/h3\u003e\n\u003cp class=\"vh-intro\" style=\"margin-top:0;font-size:13.5px\"\u003eA Silikomart mold is a durable investment. Here is how to preserve its qualities over the years.\u003c\/p\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong style=\"color:#b98b35\"\u003eFirst use:\u003c\/strong\u003e Wash with warm soapy water and dry. No need to grease: Silikomart silicone is naturally nonstick.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color:#b98b35\"\u003eRegular washing:\u003c\/strong\u003e Use warm water and mild soap, or the dishwasher (top rack). Avoid abrasive sponges, which can weaken the silicone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color:#b98b35\"\u003eStorage:\u003c\/strong\u003e Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep it in a closed box.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color:#b98b35\"\u003eLifespan:\u003c\/strong\u003e 10 years or more with proper care. Signs of wear: embedded greasy stains, loss of elasticity, and permanent deformation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSilikomart (Italy)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShape\u003c\/td\u003e\n\u003ctd\u003eSpoon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of cavities\u003c\/td\u003e\n\u003ctd\u003e6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacity per cavity\u003c\/td\u003e\n\u003ctd\u003e15 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal capacity\u003c\/td\u003e\n\u003ctd\u003e90 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity dimensions\u003c\/td\u003e\n\u003ctd\u003e10 cm × 3 cm × 1 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eFood-grade silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature resistance\u003c\/td\u003e\n\u003ctd\u003e-60 °C to 230 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatible with\u003c\/td\u003e\n\u003ctd\u003eOven, refrigerator, freezer, dishwasher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBPA-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eHow many chocolates can I make at once?\u003c\/summary\u003e\u003cp\u003eThis mold has 6 cavities of approximately 15 mL each. With one molding, you can therefore make 6 chocolates. For professional batch production, it is common to use 3 to 5 identical molds simultaneously.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDo I need to grease the silicone mold before use?\u003c\/summary\u003e\u003cp\u003eNo. Silikomart silicone is naturally nonstick. Properly tempering your chocolate is enough for perfect unmolding. Greasing would leave greasy marks on the chocolate's surface.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhy does my chocolate turn white after crystallization?\u003c\/summary\u003e\u003cp\u003eWhitening (bloom) indicates failed tempering: either the chocolate was melted too hot (above 55 °C) or the cooling was insufficient. The taste is not affected, but the shine and snap are lost. Remelting and tempering again will correct the defect.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCan I use Candy Melts or Deco Melts instead of chocolate?\u003c\/summary\u003e\u003cp\u003eYes, absolutely. Candy Melts (Wilton, FunCakes, PME Cake) are designed to melt without tempering and are an excellent alternative for beginners or children. The result will be slightly less shiny than with tempered chocolate.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow can I achieve a mirror finish on the chocolates?\u003c\/summary\u003e\u003cp\u003eThree keys: precise tempering at the temperatures shown in the table above, a perfectly clean and dry mold, and stable crystallization at room temperature (18-20 °C) rather than in the refrigerator, where condensation creates spots.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e For perfect unmolding the first time, keep your mold flat at room temperature before use. A mold that is too cold (straight from a cool cupboard) creates thermal shock when it comes into contact with the tempered chocolate.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTake it further\u003c\/h3\u003e\n\u003cp\u003eComplete your chocolate project with our Valrhona selection: \u003ca href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramel 250g\u003c\/a\u003e, \u003ca href=\"\/en\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\"\u003eIvoire 35% 250g\u003c\/a\u003e, \u003ca href=\"\/en\/products\/praline-amande-noisette-50-craquant\"\u003eCrunchy 50% Almond Hazelnut Praline\u003c\/a\u003e, or browse the Patissland \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona chocolate collection\u003c\/a\u003e. Also discover the other Silikomart chocolate molds in the range: \u003ca href=\"\/en\/products\/moule-a-chocolat-my-snack\"\u003eMy Snack\u003c\/a\u003e, \u003ca href=\"\/en\/products\/moule-a-chocolat-tartufino\"\u003eTartufino\u003c\/a\u003e, \u003ca href=\"\/en\/products\/moule-a-chocolat-tablette\"\u003eBar\u003c\/a\u003e, or the entire \u003ca href=\"\/en\/collections\/materiels-moules-a-chocolat\"\u003eChocolate Equipment \u0026amp; Molds\u003c\/a\u003e section and the \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47074135114067,"sku":"22.128.77.0065","price":6.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-choco-spoon-silikomart-1.png?v=1772147645","url":"https:\/\/pitisslind.com\/en\/products\/moule-a-chocolat-choco-spoon","provider":"Patissland","version":"1.0","type":"link"}