{"product_id":"moule-trompe-loeil-noix","title":"Trompe l'oeil Walnut Mold - PX43134S","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n\u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePavoni - Trompe l'œil Collection\u003c\/p\u003e\n\u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eFabrizio Fiorani Trompe l'œil Walnut Silicone Mold for Pavoni\u003c\/p\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003e15 Pavoflex silicone cavities for walnut entremets with stunning realism\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n\u003cp\u003eRecreate a \u003cstrong\u003ewhole walnut in chocolate or entremets\u003c\/strong\u003e with striking realism thanks to this signature mold designed in collaboration with Italian pastry chef \u003cstrong\u003eFabrizio Fiorani\u003c\/strong\u003e, multiple times voted best pastry chef in Asia. This mold reproduces the \u003cstrong\u003echaracteristic texture of the walnut shell\u003c\/strong\u003e, its irregular grooves, hollows, and reliefs, for a \"freshly fallen walnut\" effect that captivates the eye.\u003c\/p\u003e\n\u003cp\u003eProfessional \u003cstrong\u003e30 x 40 cm\u003c\/strong\u003e format with \u003cstrong\u003e15 cavities\u003c\/strong\u003e measuring 7.8 x 5.7 x 5.1 cm (120 ml volume per cavity), ideal for in-store production, gourmet catering, and autumn event creations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Pavoni Italia (Pavoflex range)\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDesigner:\u003c\/strong\u003e Fabrizio Fiorani (signature collection)\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNumber of cavities:\u003c\/strong\u003e 15 individual cavities\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eVolume per mold cavity:\u003c\/strong\u003e 120 ml\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDimensions of one walnut:\u003c\/strong\u003e 7.8 x 5.7 x 5.1 cm\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTray dimensions:\u003c\/strong\u003e 30 x 40 cm (GN 1\/1 size)\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e high-density platinum silicone, non-stick top surface\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThermal resistance:\u003c\/strong\u003e from -40°C to +250°C\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibility:\u003c\/strong\u003e freezing, deep freezing, conventional oven\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSterilization:\u003c\/strong\u003e 2 minutes in the oven at 150°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e Italian design and manufacturing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eThe Fabrizio Fiorani signature\u003c\/h3\u003e\n\u003cp style=\"margin: 0 0 12px 0;\"\u003eFabrizio Fiorani, former executive pastry chef of the 3-star Heinz Beck restaurant in Tokyo, is globally recognized for his conceptual approach to pastry where each creation tells a story. This Pavoflex collection translates his obsession with naturalistic detail into tools accessible to professional pastry chefs.\u003c\/p\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBotanical realism:\u003c\/strong\u003e every groove of the walnut shell is faithfully reproduced, with the natural irregularities that distinguish a real walnut from an industrial imitation.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHigh-density platinum silicone:\u003c\/strong\u003e exceptional thermal stability, completely odorless and tasteless, with no residual taste transferred to preparations.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth non-stick top surface:\u003c\/strong\u003e a feature of the Pavoflex Fiorani range, facilitates spatula smoothing and easy unmolding without sticking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProfessional GN 1\/1 format:\u003c\/strong\u003e compatible with the ovens and gastronorm trays of boutique pastry and gourmet catering.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePatissland creation ideas\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe \"Noix de Grenoble\" entremet:\u003c\/strong\u003e milk chocolate mousse, flowing walnut praline insert, walnut financier biscuit, caramel brown velvet finish for a \"shell\" effect. The quintessential autumn dessert.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eChocolate walnut-coffee bite:\u003c\/strong\u003e milk chocolate shell, coffee whipped ganache and roasted pecan pieces, matte sprayed finish. Premium snacking format for boutique.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGourmet bite:\u003c\/strong\u003e tonka nut mousse, pear and salted caramel confit insert, plated with fresh walnut halves and gold leaf for a \"botanical discovery\" effect.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHalloween signature creation:\u003c\/strong\u003e intense dark chocolate entremet, copper brown mirror glaze, presented on a bed of edible dried leaves for a themed autumn buffet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRevisited Christmas log:\u003c\/strong\u003e line up 6 to 8 individually molded walnuts on a reconstituted shortbread, shiny chocolate glaze, tempered chocolate branches, and sugar frost. Family size 8 servings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePatissland production calculator\u003c\/h3\u003e\n\u003cp style=\"margin: 0 0 14px 0;\"\u003eHow many trays do you need for your event? Select your requirement:\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 14px; background: #ffffff; border-radius: 8px; overflow: hidden;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"background-color: #b98b35; color: #ffffff;\"\u003e\n\u003cth style=\"padding: 12px 14px; text-align: left; font-weight: 600;\"\u003eDesired production\u003c\/th\u003e\n\u003cth style=\"padding: 12px 14px; text-align: center; font-weight: 600;\"\u003eTrays needed\u003c\/th\u003e\n\u003cth style=\"padding: 12px 14px; text-align: center; font-weight: 600;\"\u003eEstimated production time\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"background: #fbf9f3;\"\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb;\"\u003e\n\u003cstrong\u003e15 desserts\u003c\/strong\u003e (test, small event)\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e1 tray\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e~2h + freezing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb;\"\u003e\n\u003cstrong\u003e30 desserts\u003c\/strong\u003e (intimate wedding, birthday)\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e2 trays\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e~3h + freezing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #fbf9f3;\"\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb;\"\u003e\n\u003cstrong\u003e60 desserts\u003c\/strong\u003e (wedding sweet table 50-80 guests)\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e4 trays\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e~5h + freezing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb;\"\u003e\n\u003cstrong\u003e120 desserts\u003c\/strong\u003e (reception, seminar)\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e8 trays\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e~9h over 2 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #fbf9f3;\"\u003e\n\u003ctd style=\"padding: 11px 14px;\"\u003e\u003cstrong\u003eShop - daily production 30 pieces\/day\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; text-align: center;\"\u003e2 trays in rotation\u003c\/td\u003e\n\u003ctd style=\"padding: 11px 14px; text-align: center;\"\u003eContinuous cycle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"margin: 14px 0 0 0; font-size: 13px; color: #8a6624; font-style: italic;\"\u003e Tip: for in-store production, plan at least 2 trays to have a rotation cycle (one in the freezer setting, one being filled).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eThree steps for a successful walnut trompe l'œil\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTwo-step pouring:\u003c\/strong\u003e first pour a layer of mousse halfway up the mold, insert your frozen core (caramel insert, ganache, flowing praline), then cover with mousse up to the mold’s edge. Smooth with a spatula thanks to the non-stick surface characteristic of the Fiorani range.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUnmolding:\u003c\/strong\u003e make sure the entremet is perfectly frozen through (12 to 24 hours depending on volume and fat content) before removing the silicone. The grooves of the shell require gentle unmolding, without rushing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe \"walnut\" finish:\u003c\/strong\u003e apply a velvet spray gradient from light brown to dark brown (natural shadow effect), or a milk chocolate glaze colored with caramel for a \"fresh shiny walnut\" effect. Advanced tip: spray first in medium brown, then emphasize locally on certain grooves to create realistic shadows.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003e Patissland tip: double spraying for stunning realism\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0;\"\u003eMost pastry chefs limit themselves to a uniform velvet spray and get an \"industrial walnut\" look. To take it to the next level: \u003cstrong\u003efirst spray a medium brown cocoa butter\u003c\/strong\u003e (satin matte), let dry for 1 minute, then \u003cstrong\u003espray dark brown cocoa butter locally\u003c\/strong\u003e only on the grooves and hollows. You get the \"natural shadows\" effect that light produces on a real walnut. Gun distance: 25-30 cm, slow circular motion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003e Patissland tip: the perfect walnut - homemade praline pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0;\"\u003eTo enhance the walnut trompe l'oeil, make your own \u003cstrong\u003e50\/50 homemade walnut-hazelnut praline\u003c\/strong\u003e: roast 200g walnuts and 200g hazelnuts at 160°C for 12 minutes, blend with 250g sugar cooked at 175°C until you get a smooth paste. Add 1g fleur de sel to enhance the flavor. Insert this praline as a flowing center in your entremets: the contrast between the airy mousse and the intense center will create a \"walnut revealed\" effect when sliced. Storage: 3 months at room temperature in an airtight jar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003e Patissland tip: \"fresh walnut\" vs \"dried walnut\" effect\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0;\"\u003eDepending on the season or the identity of your dessert, you can play with two opposite finishes using the same mold. \u003cstrong\u003e\"Fresh autumn walnut\" effect\u003c\/strong\u003e: shiny milk chocolate glaze tinted caramel, surface glossy as if the walnut just fell in the rain. \u003cstrong\u003e\"Dried winter walnut\" effect\u003c\/strong\u003e: matte beige brown velvet spray, surface powdery and dull, ideal for a contemplative winter dessert. The same mold, two completely different visual worlds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eCare and storage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0;\"\u003eHand wash with warm soapy water using a soft sponge, or in the dishwasher (Pavoni platinum silicone withstands this perfectly). Sterilization is possible in the oven for 2 minutes at 150°C between uses. Dry completely before storing to avoid lime deposits. Store flat in a clean, dry place, away from dust. Avoid any contact with sharp objects that could cut the silicone and damage the mold details.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n\u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your trompe l'oeil arsenal:\u003c\/p\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eExplore the \u003ca style=\"color: #8a6624; text-decoration: underline;\" href=\"\/en\/collections\/pavoni\"\u003ePavoni\u003c\/a\u003e collection and all our \u003ca style=\"color: #8a6624; text-decoration: underline;\" href=\"\/en\/collections\/moules-silicone\"\u003eprofessional silicone molds\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eCreate a velvet finish with our \u003ca style=\"color: #8a6624; text-decoration: underline;\" href=\"\/en\/collections\/sprays-velours\"\u003eedible velvet sprays\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eWork on your shells with our \u003ca style=\"color: #8a6624; text-decoration: underline;\" href=\"\/en\/collections\/chocolats\"\u003eprofessional quality couverture chocolates\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDiscover our \u003ca style=\"color: #8a6624; text-decoration: underline;\" href=\"\/en\/collections\/aromes\"\u003epastry and dried fruit flavors\u003c\/a\u003e for your homemade inserts and pralines.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":53780511129939,"sku":"PX43134S","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulesiliconenoix.png?v=1786553089","url":"https:\/\/pitisslind.com\/en\/products\/moule-trompe-loeil-noix","provider":"Patissland","version":"1.0","type":"link"}