{"product_id":"moule-mini-cacahuete-30ml","title":"Peanut Trompe l'oeil Mold 30ml - Peanut 30","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    text-decoration: underline;\n    font-weight: 600;\n  }\n\n  .patissland-accordion-content a:hover {\n    color: #8a6624;\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 Mini Peanut Mold 12 cavities 30 ml, professional trompe-l'œil petit fours\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eCreate stunning \u003cstrong\u003epeanut-shaped trompe-l'œil\u003c\/strong\u003e with this professional \u003cstrong\u003eSilikomart 12-cavity 30 ml mold\u003c\/strong\u003e. Ideal petit four size for original individual desserts, mini reception bites, sweet finger food, or premium chocolaterie. Ultra-realistic textured shell faithfully reproduces the characteristic grooves of a peanut shell, perfect to surprise your customers or guests.\u003c\/p\u003e\n\u003cp\u003eThe \u003cspan class=\"patissland-highlight\"\u003e30 ml per cavity\u003c\/span\u003e size makes it the perfect petit four size, ideally suited for cocktail buffets, end-of-meal petit fours in gourmet dining, or high-end gift boxes with multiple bites. For larger sizes, also discover the \u003ca href=\"https:\/\/pitisslind.com\/products\/moule-6-cacahuetes-100ml\"\u003e6-peanut mold 100 ml individual size\u003c\/a\u003e or the XXL large sharing size.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003eDetailed technical specifications\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 12\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 30 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal volume:\u003c\/strong\u003e 360 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 72 × 29 × height 27 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e peanut with very realistic textured shell\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\u003eTemperature range:\u003c\/strong\u003e -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e freezing, deep freezing, conventional oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe \u003cstrong\u003edetailed textured shell\u003c\/strong\u003e reproduces the grooves and bumps characteristic of a real peanut, with a stunning finish after demolding and applying a light beige brown velvet for a perfect trompe-l'œil effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003eWhy the 30 ml petit four size\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003e30 ml per cavity\u003c\/strong\u003e size is calibrated for professional sweet petit fours and finger food uses:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvent cocktail buffets,\u003c\/strong\u003e 1-2 peanuts per guest at the end of a cocktail dinner\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnd-of-meal petit fours\u003c\/strong\u003e in gourmet dining, served with coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-end gift boxes\u003c\/strong\u003e with an assortment of petit fours, 8-12 peanuts per box\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium boutique pastries\u003c\/strong\u003e in a range of chocolate bites sold by the gram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet petits fours\u003c\/strong\u003e for receptions, weddings, prestigious birthdays\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor larger individual desserts, choose the \u003ca href=\"https:\/\/pitisslind.com\/products\/moule-6-cacahuetes-100ml\"\u003e6 peanut 100 ml individual mold\u003c\/a\u003e which offers full single-serving entremets. The XXL large piece format will soon be available for sharing pieces and event desserts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003eSignature recipes for the Mini Peanut 30 ml mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMini peanut butter bites,\u003c\/strong\u003e homemade peanut butter ganache + salted caramel insert at the center, beige brown velvet finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk chocolate peanut trompe-l'œil,\u003c\/strong\u003e tempered milk chocolate shell + peanut paste filling + crushed roasted peanuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade Snickers-style candy\u003c\/strong\u003e revisited, caramel ganache + crunchy peanuts + nougatine + dark chocolate coating\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite chocolate peanut petit fours,\u003c\/strong\u003e tempered white chocolate colored cream + peanut butter insert + velvet finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndividual peanut ice creams,\u003c\/strong\u003e frozen parfait with peanut paste + nougatine + brown velvet finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeanut praline\u003c\/strong\u003e petit four, whipped praline ganache + diced roasted peanuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate-caramel-peanut bite,\u003c\/strong\u003e dark chocolate shell + flowing caramel insert + crushed salted peanuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the flavor base, Patissland offers a \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-beurre-de-cacahuete-maison\"\u003edetailed homemade peanut butter recipe\u003c\/a\u003e which is the signature taste of most of these preparations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eTrompe-l'œil finish for a realistic peanut effect\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ebeige brown gradient velvet finish\u003c\/strong\u003e is what transforms a simple unmolding into a striking peanut trompe-l'œil:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrepare a mixture of cocoa butter + tempered white chocolate + light brown liposoluble Colour Mill (yellow blend + a small touch of dark brown)\u003c\/li\u003e\n\u003cli\u003eKeep at 35-40°C in a bain-marie\u003c\/li\u003e\n\u003cli\u003eRemove pieces from the freezer at a minimum of -18°C\u003c\/li\u003e\n\u003cli\u003eSpray in an even layer from 25-30 cm away using a food-grade paint gun\u003c\/li\u003e\n\u003cli\u003eFor a \"real peanut\" effect, add a few darker touches in the grooves to create a natural gradient\u003c\/li\u003e\n\u003cli\u003eOptional: light dusting of bitter cocoa powder after velvet drying for a \"roasted\" effect\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor technical inspiration, check out our \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-citron\"\u003elemon trompe-l'œil recipe\u003c\/a\u003e and \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eraspberry trompe-l'œil recipe\u003c\/a\u003e which detail step-by-step the gradient velvet technique applicable to all trompe-l'œil shapes in the collection.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCompatibility with advanced applications and techniques\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe wide temperature range \u003cstrong\u003e-60°C to +230°C\u003c\/strong\u003e makes the mold versatile:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold preparations,\u003c\/strong\u003e mousses, creamy fillings, whipped ganaches, bavarois\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep freezing,\u003c\/strong\u003e perfect setting before unmolding, long-term storage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInserts for larger pieces,\u003c\/strong\u003e pour your inserts into the mini mold, freeze, unmold, and insert into larger entremets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIce creams and parfaits,\u003c\/strong\u003e individual sorbets and ice creams with realistic velvet finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCakes and fondants,\u003c\/strong\u003e direct oven baking up to 230°C for chocolate-peanut fondants, individual financiers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempered chocolate preparations,\u003c\/strong\u003e thin shells, filled bonbons, American-style confectionery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eInstructions and perfect unmolding\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eFilling method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the mold on a rigid tray to facilitate handling and transport\u003c\/li\u003e\n\u003cli\u003ePour the preparation up to the edge; platinum silicone is naturally non-stick, no greasing needed\u003c\/li\u003e\n\u003cli\u003eTap lightly to remove air bubbles from the fine grooves of the shell\u003c\/li\u003e\n\u003cli\u003eFreeze or refrigerate according to the recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnmolding fine reliefs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze thoroughly for at least 2 to 4 hours at -18°C (30 ml pieces freeze faster than larger ones)\u003c\/li\u003e\n\u003cli\u003eRemove the mold, let sit for 30 seconds at room temperature\u003c\/li\u003e\n\u003cli\u003eInvert the mold onto a cake drum or tray\u003c\/li\u003e\n\u003cli\u003eGently press the back of each mold cavity to release the pieces\u003c\/li\u003e\n\u003cli\u003eThe details of the textured shell appear perfectly sharp thanks to the platinum silicone's non-stick property\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended professional uses\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium boutique pastry chefs\u003c\/strong\u003e offering a range of chocolate petit fours sold by the gram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolatiers\u003c\/strong\u003e specializing in high-end bonbons and confectionery with molded trompe-l'œil shells\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet catering\u003c\/strong\u003e for petit fours served with coffee after dessert\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvent caterers\u003c\/strong\u003e with cocktail dinner buffets and sweet finger food\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-end hotels and palaces\u003c\/strong\u003e for sweet amuse-bouches in VIP service\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry competitions\u003c\/strong\u003e where trompe-l'œil pieces have become an aesthetic judging standard\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis page is part of our \u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-trompe-loeil\"\u003ecomplete professional trompe-l'œil mold collection\u003c\/a\u003e which includes all fruit, dried fruit, and signature shape references (lemon, raspberry, mango, hazelnut, peanut, etc.).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003ePatissland complementary products\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e6-peanut mold 100 ml\u003c\/strong\u003e individual size for more generous single-serving desserts, available on the \u003ca href=\"https:\/\/pitisslind.com\/products\/moule-6-cacahuetes-100ml\"\u003ededicated 100 ml peanut mold page\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade peanut butter\u003c\/strong\u003e, signature ingredient for your fillings, follow the \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-beurre-de-cacahuete-maison\"\u003ePatissland homemade peanut butter recipe\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown velvet sprays\u003c\/strong\u003e and cocoa butter pistoles for gradient velvet finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour Mill liposoluble brown, yellow, beige\u003c\/strong\u003e to color your homemade velvet finishes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCouverture chocolate\u003c\/strong\u003e dark, milk, white in pistoles for tempered shells and fillings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional dried fruit pastes\u003c\/strong\u003e Sosa and other brands (peanut, almond-hazelnut praline, pistachio)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted and caramelized peanuts\u003c\/strong\u003e for inclusions and crunchy decoration\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalted butter caramel\u003c\/strong\u003e and gourmet inserts for signature molten centers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOther molds from the trompe-l'œil collection,\u003c\/strong\u003e see the \u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-trompe-loeil\"\u003ecomplete trompe-l'œil mold collection\u003c\/a\u003e to expand your range\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInspiring recipes,\u003c\/strong\u003e \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-citron\"\u003eCédric Grolet lemon trompe-l'œil\u003c\/a\u003e and \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eraspberry trompe-l'œil\u003c\/a\u003e to master the velvet technique\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCare and lifespan\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand wash\u003c\/strong\u003e with warm soapy water using a soft sponge, preferred method to preserve the fine details\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e on the top rack, but slightly reduces lifespan over the long term\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete drying\u003c\/strong\u003e before storing flat in a dry, ventilated place\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid abrasive sponges\u003c\/strong\u003e that could damage the fine grooves of the shell\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNever fold the mold,\u003c\/strong\u003e keep it flat in its original packaging or on a flat shelf\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith regular professional use (1-2 uses per day), the mold retains all its properties for \u003cspan class=\"patissland-highlight\"\u003eseveral years without noticeable degradation\u003c\/span\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the 30 ml and 100 ml sizes?\u003c\/strong\u003e\u003cbr\u003eThe 30 ml (this sheet) is sized for \u003cstrong\u003ebite-size and sweet finger food\u003c\/strong\u003e, ideal for buffets and coffee accompaniments. The \u003ca href=\"https:\/\/pitisslind.com\/products\/moule-6-cacahuetes-100ml\"\u003e100 ml size\u003c\/a\u003e is sized as a full \u003cstrong\u003eindividual single-portion dessert\u003c\/strong\u003e. Many professionals have both to cover all uses depending on orders.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pieces produced per use?\u003c\/strong\u003e\u003cbr\u003e12 mini peanuts per baking or freezing. For large productions, several molds in parallel on a 60 × 40 cm tray allow doubling or tripling the output.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the mold go directly into the oven?\u003c\/strong\u003e\u003cbr\u003eYes, platinum silicone withstands up to 230°C, so you can make peanut fondants or cakes baked directly in the mold. The main use remains cold preparations and tempered chocolate shells.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long to freeze before unmolding?\u003c\/strong\u003e\u003cbr\u003eFor the 30 ml size, 2 to 4 hours at -18°C is enough (smaller sizes set faster than larger ones). In a blast freezer at -25°C, 1 to 2 hours is sufficient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for advanced amateur use?\u003c\/strong\u003e\u003cbr\u003eYes, the bite-size format is very technically accessible and quickly produces impressive results. Advanced amateurs who want to surprise their guests will find this mold a simple tool to achieve a \"wow\" effect worthy of the best boutique pastries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to recolor white chocolate to peanut beige?\u003c\/strong\u003e\u003cbr\u003eTemper your white chocolate, add a few drops of yellow Colour Mill liposoluble + a touch of light brown to achieve the natural golden beige of the peanut. Mix with a spatula until the desired intensity, pour immediately.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53110543548755,"sku":"36.488.87.0065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/arachide30.png?v=1786511654","url":"https:\/\/pitisslind.com\/en\/products\/moule-mini-cacahuete-30ml","provider":"Patissland","version":"1.0","type":"link"}