{"product_id":"moule-a-chocolat-fantaisie-silikomart","title":"Stampo per cioccolato - Fantasia","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\"\u003eStampo per cioccolato Silikomart\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eStampo per cioccolato - Fantasia\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eRealizzate cioccolatini dalle forme assortite con questo stampo in silicone firmato Silikomart.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eQuesto stampo per cioccolato Silikomart è progettato per realizzare 12 cioccolatini a forma di forme assortite. Il silicone alimentare flessibile consente di sformare senza sforzo e senza rischiare di rompere i cioccolatini.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eCapacità totale: 98 mL. Dimensioni cavità: 2,5 cm × 2,5 cm × 1,5 cm. Compatibile con forno, frigorifero e congelatore (temperature: da -60 °C a 230 °C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e12\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCavità\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003e8 mL per impronta\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e98 mL\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCapacità totale\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCorrispondenti a 127 g di cioccolato\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\"\u003eMateriale\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSformatura facile\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\"\u003eQuanto cioccolato serve per uno stampo completo?\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e12\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePezzi ottenuti\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003e1 stampo completo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e98 mL\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eVolume necessario\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCioccolato fuso\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e140 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDa prevedere\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eMargine di temperaggio del 15%\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\"\u003ePer mezzo stampo (6 pezzi): considerate circa la metà di queste quantità. Per più stampi, moltiplicate questi valori per il numero di stampi utilizzati contemporaneamente.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eConsiglio:\u003c\/strong\u003e il temperaggio comporta naturalmente uno spreco del 10-15% di materia (residui nella ciotola e sulla spatola). Prevedete sempre una quantità leggermente superiore a quella strettamente calcolata.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eLivello richiesto e tempo di realizzazione\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eEsperto\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eLivello\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSi consiglia una buona padronanza del temperaggio e una sformatura accurata\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\"\u003eTempo attivo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eTemperaggio, stampaggio, raschiatura\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e2 h\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCristallizzazione\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eA temperatura ambiente, lontano dall'umidità\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\"\u003eCioccolato consigliato per questo stampo\u003c\/h3\u003e\n\u003cp class=\"vh-intro\" style=\"margin-top:0\"\u003eLa nostra selezione di cioccolato di copertura Valrhona per praline fantasia esclusive, perfettamente adatta allo stampaggio di precisione.\u003c\/p\u003e\n\u003cp class=\"vh-intro\" style=\"margin-bottom:0\"\u003e\u003cstrong style=\"color:#b98b35\"\u003eCioccolato consigliato:\u003c\/strong\u003e \u003ca href=\"\/it\/products\/dulcey-valrhona\"\u003eDulcey 35% Blond 250g\u003c\/a\u003e (12,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTemperaggio express: le 3 curve\u003c\/h3\u003e\n\u003cp class=\"vh-intro\" style=\"margin-top:0;font-size:13.5px\"\u003eIl temperaggio cristallizza il burro di cacao in una forma stabile. Senza temperaggio, il cioccolato sbianca, non brilla e non si sforma correttamente.\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\"\u003eCioccolato\u003c\/td\u003e\n\u003ctd style=\"color:#b98b35;text-transform:uppercase;font-size:11px;letter-spacing:1px\"\u003e1. Fusione    2. Raffreddamento    3. Riscaldamento (lavorazione)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFondente 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\u003eAl latte 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\u003eBianco \/ 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\u003eSuggerimento:\u003c\/strong\u003e per semplificare, utilizzate il metodo Mycryo (burro di cacao in polvere Valrhona): fondete a 40-45 °C, aggiungete l'1% di Mycryo a 34-35 °C e mescolate. Temperaggio express senza curve complesse.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRicette esclusive per questo stampo\u003c\/h3\u003e\n\u003cp class=\"vh-intro\" style=\"margin-top:0;font-size:13.5px\"\u003eDue idee creative Patissland, pensate per questo stampo per praline fantasia, con ingredienti selezionati della nostra gamma Valrhona.\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\"\u003eAssortimento 4 Inspirations \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\"\u003eEsclusivo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 8px;font-size:13.5px;color:#2a2419;line-height:1.6\"\u003eUtilizzate le 4 Inspirations (Lampone, Fragola, Passion fruit, Yuzu) per realizzare praline policrome naturali. Una confezione regalo colorata ed esclusiva.\u003c\/p\u003e\n\u003cp style=\"margin:0;font-size:12.5px;color:#6b5d40\"\u003eIngredienti principali: \u003ca href=\"\/it\/products\/inspiration-framboise-feves-250g\"\u003eInspiration Lampone 250g\u003c\/a\u003e (17,99 €), \u003ca href=\"\/it\/products\/inspiration-fraise-feves-250g\"\u003eInspiration Fragola 250g\u003c\/a\u003e (17,99 €), \u003ca href=\"\/it\/products\/inspiration-passion-feves-250g\"\u003eInspiration Passion 250g\u003c\/a\u003e (17,99 €), \u003ca href=\"\/it\/products\/inspiration-yuzu-feves-250g\"\u003eInspiration Yuzu 250g\u003c\/a\u003e (17,99 €)\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\"\u003eAssortimento Cacaos Origine \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\"\u003eVariante golosa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 8px;font-size:13.5px;color:#2a2419;line-height:1.6\"\u003eComponete l'assortimento con Manjari 64% (Madagascar), Caraïbe 66% (blend messicano) e Guanaja 70% (intenso). Una scoperta dei terroir Valrhona in un solo boccone.\u003c\/p\u003e\n\u003cp style=\"margin:0;font-size:12.5px;color:#6b5d40\"\u003eIngredienti principali: \u003ca href=\"\/it\/products\/feves-chocolat-manjari-patissier-64-250g\"\u003eManjari 64% 250g\u003c\/a\u003e (13,99 €), \u003ca href=\"\/it\/products\/feves-chocolat-caraibe-patissier-66-250g\"\u003eCaraïbe 66% 250g\u003c\/a\u003e (12,99 €), \u003ca href=\"\/it\/products\/feves-guanaja-chocolat-70-250g\"\u003eGuanaja 70% 250g\u003c\/a\u003e (12,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFate durare il vostro stampo dieci anni\u003c\/h3\u003e\n\u003cp class=\"vh-intro\" style=\"margin-top:0;font-size:13.5px\"\u003eUno stampo Silikomart è un investimento duraturo. Ecco come preservarne le qualità nel corso degli anni.\u003c\/p\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong style=\"color:#b98b35\"\u003ePrimo utilizzo:\u003c\/strong\u003e Lavate con acqua tiepida e sapone, quindi asciugate. Non è necessario ungere: il silicone Silikomart è naturalmente antiaderente.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color:#b98b35\"\u003eLavaggio ordinario:\u003c\/strong\u003e Acqua tiepida e detergente delicato, oppure lavastoviglie (cestello superiore). Evitate le spugne abrasive, che indeboliscono il silicone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color:#b98b35\"\u003eConservazione:\u003c\/strong\u003e In piano o arrotolato senza pieghe strette, al riparo dal calore diretto e dalla polvere. Idealmente in una scatola chiusa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color:#b98b35\"\u003eDurata:\u003c\/strong\u003e 10 anni e oltre se ben mantenuto. Segni di usura: macchie di grasso persistenti, perdita di elasticità, deformazioni permanenti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSilikomart (Italia)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForma\u003c\/td\u003e\n\u003ctd\u003eForme assortite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumero di cavità\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacità per cavità\u003c\/td\u003e\n\u003ctd\u003e8 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacità totale\u003c\/td\u003e\n\u003ctd\u003e98 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDimensioni cavità\u003c\/td\u003e\n\u003ctd\u003e2,5 cm × 2,5 cm × 1,5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMateriale\u003c\/td\u003e\n\u003ctd\u003eSilicone alimentare\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eResistenza termica\u003c\/td\u003e\n\u003ctd\u003eDa -60 °C a 230 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatibile con\u003c\/td\u003e\n\u003ctd\u003eForno, frigorifero, congelatore, lavastoviglie\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSenza BPA\u003c\/td\u003e\n\u003ctd\u003eSì\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\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuanti cioccolatini posso realizzare in una volta?\u003c\/summary\u003e\u003cp\u003eQuesto stampo è dotato di 12 cavità da circa 8 mL ciascuna. Con un solo stampaggio, potete quindi realizzare 12 cioccolatini. Per le produzioni professionali in serie, è comune utilizzare da 3 a 5 stampi identici contemporaneamente.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eÈ necessario ungere lo stampo in silicone prima dell'utilizzo?\u003c\/summary\u003e\u003cp\u003eNo. Il silicone Silikomart è naturalmente antiaderente. Un temperaggio corretto del cioccolato è sufficiente per una sformatura perfetta. Ungere lo stampo lascerebbe tracce di grasso sulla superficie del cioccolato.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePerché il mio cioccolato sbianca dopo la cristallizzazione?\u003c\/summary\u003e\u003cp\u003eLo sbiancamento (affioramento) indica un temperaggio non riuscito: la fusione potrebbe essere stata troppo calda (oltre 55 °C) oppure il raffreddamento insufficiente. Il gusto non viene alterato, ma si perdono brillantezza e croccantezza. Rifondere e ritemperare risolve il difetto.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePosso usare Candy Melts o Deco Melts al posto del cioccolato?\u003c\/summary\u003e\u003cp\u003eSì, senza problemi. I Candy Melts (Wilton, FunCakes, PME Cake) sono progettati per fondere senza temperaggio e rappresentano un'ottima alternativa per iniziare o per i bambini. Il risultato sarà leggermente meno brillante rispetto a un cioccolato temperato.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCome si ottiene una finitura a specchio per i cioccolatini?\u003c\/summary\u003e\u003cp\u003eTre elementi chiave: un temperaggio preciso alle temperature della tabella sopra, uno stampo perfettamente pulito e asciutto, una cristallizzazione a temperatura ambiente stabile (18-20 °C) e non in frigorifero, dove la condensa crea macchie.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eDa ricordare:\u003c\/strong\u003e per una sformatura perfetta al primo tentativo, conservate lo stampo in piano a temperatura ambiente prima dell'utilizzo. Uno stampo troppo freddo (appena estratto da un mobile fresco) crea uno shock termico con il cioccolato temperato.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003eCompletate il vostro progetto al cioccolato con la nostra selezione Valrhona: \u003ca href=\"\/it\/products\/dulcey-valrhona\"\u003eDulcey 35% Blond 250g\u003c\/a\u003e, \u003ca href=\"\/it\/products\/inspiration-framboise-feves-250g\"\u003eInspiration Lampone 250g\u003c\/a\u003e, \u003ca href=\"\/it\/products\/inspiration-fraise-feves-250g\"\u003eInspiration Fragola 250g\u003c\/a\u003e, oppure esplorate la \u003ca href=\"\/it\/collections\/valrhona\"\u003ecollezione di cioccolati Valrhona\u003c\/a\u003e Patissland. Scoprite anche gli altri stampi per cioccolato Silikomart della gamma: \u003ca href=\"\/it\/products\/moule-a-chocolat-cubo\"\u003eCubo\u003c\/a\u003e, \u003ca href=\"\/it\/products\/moule-a-chocolat-nature\"\u003eNature\u003c\/a\u003e, \u003ca href=\"\/it\/products\/moule-a-chocolat-tartufino\"\u003eTartufino\u003c\/a\u003e, oppure l'intero \u003ca href=\"\/it\/collections\/materiels-moules-a-chocolat\"\u003ereparto Attrezzature e stampi per cioccolato\u003c\/a\u003e e la \u003ca href=\"\/it\/collections\/silikomart\"\u003ecollezione Silikomart\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":39413288861738,"sku":"22.119.77.0065","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-fantaisie-silikomart-1.jpg?v=1736454539","url":"https:\/\/pitisslind.com\/it\/products\/moule-a-chocolat-fantaisie-silikomart","provider":"Patissland","version":"1.0","type":"link"}