{"product_id":"moule-a-chocolat-mini-buche-silikomart","title":"Stampo per cioccolato - Mini Tronchetto","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 - Stampo per cioccolato\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eStampo per cioccolato - Mini tronchetto\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eRealizzate i vostri cioccolatini a forma di mini tronchetto 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 30 cioccolatini a forma di mini tronchetto. Il silicone alimentare flessibile consente una sformatura senza sforzo e senza rischio di rotture.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eCapacità totale: 150 ml. Dimensioni della cavità: 3 cm × 1,5 cm × 1 cm. Compatibile con forno, frigorifero e congelatore (resistenza 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\"\u003e30\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCavità\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003e5 ml per cavità\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e150 ml\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCapacità totale\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eOvvero 195 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\"\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\"\u003eTemperaggio controllato consigliato, 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\"\u003eQuantità di cioccolato necessaria (stampo completo)\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume richiesto\u003c\/td\u003e\n\u003ctd\u003e150 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eQuantità di cioccolato fuso\u003c\/td\u003e\n\u003ctd\u003e198 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDa acquistare (margine di temperaggio del 15%)\u003c\/td\u003e\n\u003ctd\u003e220 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eConsiglio:\u003c\/strong\u003e il temperaggio comporta naturalmente uno spreco dal 10 al 15% del prodotto (residui nella ciotola e sulla spatola). Prevedete sempre una quantità leggermente superiore a quella strettamente necessaria.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTemperaggio del cioccolato per questo stampo\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eIl temperaggio cristallizza il burro di cacao in una forma stabile. Senza temperaggio, il cioccolato sbianca, non brilla e non si stacca correttamente dallo stampo.\u003c\/p\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFondente 60-72 %\u003c\/td\u003e\n\u003ctd\u003eScioglimento a 50-55 °C, raffreddamento a 28-29 °C, lavorazione a 31-32 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAl latte 30-40 %\u003c\/td\u003e\n\u003ctd\u003eScioglimento a 45-50 °C, raffreddamento a 27-28 °C, lavorazione a 29-30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBianco \/ Inspiration\u003c\/td\u003e\n\u003ctd\u003eScioglimento a 40-45 °C, raffreddamento a 26-27 °C, lavorazione a 28-29 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eConsiglio:\u003c\/strong\u003e per semplificare, utilizzate il metodo Mycryo (burro di cacao in polvere Valrhona): sciogliete a 40-45 °C, aggiungete l'1% di Mycryo a 34-35 °C e mescolate. Temperaggio rapido senza curva complessa.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eSuggerimenti golosi\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eCioccolato consigliato per questo stampo: \u003ca href=\"\/it\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36 % Caramello 250 g\u003c\/a\u003e (Valrhona), per mini tronchetti distintivi, adatto allo stampaggio di precisione.\u003c\/p\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTronchetti Caramelia Praliné:\u003c\/strong\u003e Guscio di Caramelia 36% al caramello, farcitura al pralinato di mandorle e nocciole. Bocconcini a forma di tronchetto natalizio in miniatura, senza pasticceria complessa. Ingredienti: \u003ca href=\"\/it\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramello 250 g\u003c\/a\u003e, \u003ca href=\"\/it\/products\/praline-amande-noisette-valrhona\"\u003ePralinato Mandorla Nocciola 50%\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTronchetti Dulcey-Frutti Rossi:\u003c\/strong\u003e Guscio di Dulcey 35% biondo, farcitura Inspiration Fragola. Tronchetti rosa e dorati per le feste di fine anno. Ingredienti: \u003ca href=\"\/it\/products\/dulcey-valrhona\"\u003eDulcey 35% Blond 250 g\u003c\/a\u003e, \u003ca href=\"\/it\/products\/inspiration-fraise-feves-250g\"\u003eInspiration Fragola 250 g\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFar durare il vostro stampo dieci anni\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\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\u003ePrimo utilizzo:\u003c\/strong\u003e lavare con acqua tiepida e sapone, quindi asciugare. Non è necessario ungere: il silicone Silikomart è antiaderente per natura.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLavaggio ordinario:\u003c\/strong\u003e acqua tiepida e sapone delicato, oppure lavastoviglie (cestello superiore). Evitare le spugne abrasive che indeboliscono il silicone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\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\u003eDurata:\u003c\/strong\u003e dieci anni e oltre se sottoposto a corretta manutenzione. Segni di usura: macchie di grasso incrostate, 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\u003eMini tronchetto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumero di cavità\u003c\/td\u003e\n\u003ctd\u003e30\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacità per cavità\u003c\/td\u003e\n\u003ctd\u003e5 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacità totale\u003c\/td\u003e\n\u003ctd\u003e150 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDimensioni della cavità\u003c\/td\u003e\n\u003ctd\u003e3 cm × 1,5 cm × 1 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\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 fare in una volta?\u003c\/summary\u003e\u003cp\u003eQuesto stampo ha 30 cavità da circa 5 ml ciascuna. Con una sola colata si realizzano quindi 30 cioccolatini. Per produzioni professionali in serie, è comune utilizzare da 3 a 5 stampi identici in parallelo.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eÈ necessario ungere lo stampo in silicone prima dell'uso?\u003c\/summary\u003e\u003cp\u003eNo. Il silicone Silikomart è antiaderente per natura. Temperare correttamente il cioccolato è sufficiente per uno sformato perfetto. Ungere creerebbe macchie di grasso sulla superficie del cioccolato.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eIl mio cioccolato diventa bianco dopo la cristallizzazione: perché?\u003c\/summary\u003e\u003cp\u003eLa patina bianca (efflorescenza) indica un temperaggio non riuscito: la fusione è stata troppo calda (oltre 55 °C) oppure il raffreddamento è stato insufficiente. Il gusto non ne risente, ma si perdono la brillantezza e lo schiocco. Sciogliere nuovamente e ritemperare risolve il problema.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePosso usare i Candy Melts al posto del cioccolato?\u003c\/summary\u003e\u003cp\u003eSì. I Candy Melts (Wilton, FunCakes, PME Cake) sono progettati per sciogliersi senza temperaggio e rappresentano un'ottima alternativa per iniziare o per i bambini. Il risultato sarà leggermente meno lucido rispetto a quello ottenuto con il cioccolato temperato.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCome ottenere la finitura a specchio dei cioccolatini?\u003c\/summary\u003e\u003cp\u003eTre elementi fondamentali: un temperaggio preciso alle temperature della tabella precedente, 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\u003eNota:\u003c\/strong\u003e per uno sformaggio perfetto al primo tentativo, conserva lo stampo in posizione orizzontale a temperatura ambiente prima dell'uso. Uno stampo troppo freddo, appena tolto dal frigorifero o da un mobiletto 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\u003eScopri anche \u003ca href=\"\/it\/products\/moule-a-chocolat-flocon-de-neige-choco\"\u003eStampo per cioccolato Frozen\u003c\/a\u003e, \u003ca href=\"\/it\/products\/moule-a-chocolat-sapin\"\u003eStampo per cioccolato Albero di Natale\u003c\/a\u003e tra i nostri stampi per cioccolato natalizi Silikomart. Cioccolati di copertura consigliati: \u003ca href=\"\/it\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramello 250 g\u003c\/a\u003e, \u003ca href=\"\/it\/products\/praline-amande-noisette-valrhona\"\u003ePralinato Mandorla Nocciola 50%\u003c\/a\u003e, \u003ca href=\"\/it\/products\/dulcey-valrhona\"\u003eDulcey 35% Biondo 250 g\u003c\/a\u003e. Esplora \u003ca href=\"\/it\/collections\/materiels-moules-a-chocolat\"\u003eMateriali e stampi per cioccolato\u003c\/a\u003e, la \u003ca href=\"\/it\/collections\/silikomart\"\u003ecollezione Silikomart\u003c\/a\u003e o la nostra \u003ca href=\"\/it\/collections\/noel-des-promos-plein-la-hotte-chez-patissland\"\u003eselezione natalizia\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":39586811707434,"sku":"26.129.77.0065","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-mini-buche-silikomart-1.jpg?v=1772140103","url":"https:\/\/pitisslind.com\/it\/products\/moule-a-chocolat-mini-buche-silikomart","provider":"Patissland","version":"1.0","type":"link"}