{"product_id":"moule-a-chocolat-fantaisie-silikomart","title":"Stampo per cioccolato - Fantasia","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eStampo per cioccolato Silikomart\u003c\/span\u003e\u003ch3 class=\"pl8-title pl8-title-long\"\u003eStampo per cioccolato - Fantasia\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003eRealizza cioccolatini in una varietà di forme con questo stampo in silicone firmato Silikomart.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eQuesto stampo per cioccolato Silikomart è progettato per realizzare 12 cioccolatini in una varietà di forme. Il silicone alimentare flessibile consente di estrarli facilmente dallo stampo, senza rischio di romperli.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eCapacità totale: 98 mL. Dimensioni della cavità: 2,5 cm × 2,5 cm × 1,5 cm. Adatto al forno, al frigorifero e al congelatore (temperature: da -60 °C a 230 °C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCavità\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e12\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e8 mL per cavità\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCapacità totale\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e98 mL\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eOvvero 127 g di cioccolato\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eMateriale\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003eSilicone\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eFacile da sformare\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eQuanto cioccolato serve per uno stampo completo?\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003ePezzi ottenuti\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e12\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e1 stampo completo\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eVolume necessario\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e98 mL\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eCioccolato fuso\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eDa prevedere\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e140 g\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eMargine per il temperaggio 15%\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003cp class=\"pl8-text\"\u003ePer mezzo stampo (6 pezzi): calcola circa la metà di queste quantità. Per più stampi, moltiplica questi valori per il numero di stampi utilizzati contemporaneamente.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eDa notare\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e Il temperaggio comporta naturalmente uno spreco del 10-15% di prodotto (residui nella ciotola e sulla spatola). Prevedi sempre una quantità leggermente superiore a quella strettamente necessaria.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eLivello richiesto e tempo di preparazione\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eLivello\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003eEsperto\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eSi consiglia un temperaggio accurato e un'attenta estrazione dallo stampo\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eTempo attivo\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e35 min\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eTemperaggio, stampaggio, raschiatura\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCristallizzazione\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e2 h\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eA temperatura ambiente, al riparo dall'umidità\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eCioccolato consigliato per questo stampo\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eLa nostra selezione di cioccolato di copertura Valrhona per praline fantasia esclusive, perfettamente adatta allo stampaggio di precisione.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eCioccolato consigliato:\u003c\/strong\u003e \u003ca class=\"pl8-link\" href=\"\/it\/products\/dulcey-valrhona\"\u003eDulcey 35% Blond 250 g\u003c\/a\u003e (12,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTemperaggio rapido, le 3 curve\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eIl temperaggio cristallizza il burro di cacao in una forma stabile. Senza temperaggio, il cioccolato sbianca, non è lucido e non si stacca correttamente dallo stampo.\u003c\/p\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabella del prodotto\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCioccolato\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e1. Fusione 2. Raffreddamento 3. Riscaldamento (lavorazione)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eFondente 60-72%\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e50-55 °C 28-29 °C 31-32 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eAl latte 30-40%\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e45-50 °C 27-28 °C 29-30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eBianco \/ Inspiration\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e40-45 °C 26-27 °C 28-29 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eDa notare\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eConsiglio:\u003c\/strong\u003e per semplificare, usa il metodo Mycryo (burro di cacao in polvere Valrhona): sciogli a 40-45 °C, aggiungi l'1% di Mycryo a 34-35 °C, mescola. Temperaggio rapido senza curva complessa.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRicette esclusive per questo stampo\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eDue idee creative Patissland, pensate per questo stampo per praline fantasia, con ingredienti selezionati dalla nostra gamma Valrhona.\u003c\/p\u003e\n\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eAssortimento di 4 Inspirations \u003cspan class=\"pl8-block\"\u003eEsclusiva\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eUsa le 4 Inspirations (Lampone, Fragola, Frutto della passione, Yuzu) per praline policrome naturali. Confezione regalo colorata esclusiva.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eIngredienti chiave: \u003ca class=\"pl8-link\" href=\"\/it\/products\/inspiration-framboise-feves-250g\"\u003eInspiration Lampone 250 g\u003c\/a\u003e (17,99 €), \u003ca class=\"pl8-link\" href=\"\/it\/products\/inspiration-fraise-feves-250g\"\u003eInspiration Fragola 250 g\u003c\/a\u003e (17,99 €), \u003ca class=\"pl8-link\" href=\"\/it\/products\/inspiration-passion-feves-250g\"\u003eInspiration Frutto della passione 250 g\u003c\/a\u003e (17,99 €), \u003ca class=\"pl8-link\" href=\"\/it\/products\/inspiration-yuzu-feves-250g\"\u003eInspiration Yuzu 250 g\u003c\/a\u003e (17,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eAssortimento Cacao d'Origine \u003cspan class=\"pl8-block\"\u003eVariante golosa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eCrea il tuo assortimento con Manjari 64% (Madagascar), Caraïbe 66% (miscela messicana) e Guanaja 70% (intenso). Scopri i terroir Valrhona in un boccone.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eIngredienti principali: \u003ca class=\"pl8-link\" href=\"\/it\/products\/feves-chocolat-manjari-patissier-64-250g\"\u003eManjari 64% 250 g\u003c\/a\u003e (13,99 €), \u003ca class=\"pl8-link\" href=\"\/it\/products\/feves-chocolat-caraibe-patissier-66-250g\"\u003eCaraïbe 66% 250 g\u003c\/a\u003e (12,99 €), \u003ca class=\"pl8-link\" href=\"\/it\/products\/feves-guanaja-chocolat-70-250g\"\u003eGuanaja 70% 250 g\u003c\/a\u003e (12,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFar durare lo stampo dieci anni\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eUno stampo Silikomart è un investimento duraturo. Ecco come preservarne le qualità nel corso degli anni.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003ePrimo utilizzo:\u003c\/strong\u003e Lavare con acqua tiepida e sapone, quindi asciugare. Non è necessario ungere: il silicone Silikomart è naturalmente antiaderente.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eLavaggio ordinario:\u003c\/strong\u003e Acqua tiepida e sapone delicato, oppure lavastoviglie (cestello superiore). Evitare le spugne abrasive, che danneggiano il silicone.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eConservazione:\u003c\/strong\u003e Conservare in piano o arrotolato senza pieghe strette, al riparo dal calore diretto e dalla polvere. Preferibilmente in una scatola chiusa.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eDurata:\u003c\/strong\u003e 10 anni o più, se ben conservato. Segni di usura: macchie di grasso incrostate, perdita di elasticità, deformazioni permanenti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabella del prodotto\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMarca\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSilikomart (Italia)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eForma\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eForme assortite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eNumero di cavità\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCapacità per cavità\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e8 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCapacità totale\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e98 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eDimensioni della cavità\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e2,5 cm × 2,5 cm × 1,5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMateriale\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSilicone alimentare\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eResistenza termica\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e-60 °C a 230 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCompatibile\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eForno, frigorifero, congelatore, lavastoviglie\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eSenza BPA\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSì\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003csection class=\"pl8-section pl8-rule\"\u003e\u003ch3 class=\"pl8-heading\"\u003eLe vostre domande, i nostri consigli\u003c\/h3\u003e\n\u003cdiv class=\"pl8-faq\"\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eQuanti cioccolatini posso realizzare in una volta?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eQuesto stampo ha 12 cavità da circa 8 mL ciascuna. Con un'unica colata, realizzerai quindi 12 cioccolatini. Per la produzione professionale in serie è comune utilizzare da 3 a 5 stampi identici contemporaneamente.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eBisogna ungere lo stampo in silicone prima dell'uso?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eNo. Il silicone Silikomart è naturalmente antiaderente. Per uno smodellamento perfetto è sufficiente temperare correttamente il cioccolato. Ungere lo stampo lascerebbe macchie di grasso sulla superficie del cioccolato.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePerché il mio cioccolato diventa bianco dopo la cristallizzazione?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eLa patina bianca (affioramento) indica un temperaggio non riuscito: la fusione è stata troppo calda (oltre 55 °C) oppure il raffreddamento è stato insufficiente. Il gusto non cambia, ma si perdono la brillantezza e la croccantezza. Rifondere e temperare di nuovo corregge il difetto.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePosso usare i Candy Melts o i Déco Melts al posto del cioccolato?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eSì, perfettamente. I Candy Melts (Wilton, FunCakes, PME Cake) sono pensati per essere fusi senza temperaggio e sono un'ottima alternativa per chi è alle prime armi o per i bambini. Il risultato sarà leggermente meno lucido rispetto al cioccolato temperato.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCome ottenere una finitura a specchio per i cioccolatini?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eTre elementi fondamentali: un temperaggio preciso alle temperature indicate nella 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\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eDa notare\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e Per sformare perfettamente al primo tentativo, prima dell'uso tenete lo stampo in piano a temperatura ambiente. Uno stampo troppo freddo (appena tolto da un armadio freddo) provoca uno shock termico a contatto con il cioccolato temperato.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRisorse aggiuntive\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eCompleta il tuo progetto al cioccolato con la nostra selezione Valrhona: \u003ca class=\"pl8-link\" href=\"\/it\/products\/dulcey-valrhona\"\u003eDulcey 35% Blond 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/it\/products\/inspiration-framboise-feves-250g\"\u003eInspiration Framboise 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/it\/products\/inspiration-fraise-feves-250g\"\u003eInspiration Fraise 250 g\u003c\/a\u003e, oppure esplora la \u003ca class=\"pl8-link\" href=\"\/it\/collections\/valrhona\"\u003ecollezione di cioccolati Valrhona\u003c\/a\u003e di Patissland. Scopri anche gli altri stampi per cioccolato Silikomart della gamma: \u003ca class=\"pl8-link\" href=\"\/it\/products\/moule-a-chocolat-cubo\"\u003eCubo\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/it\/products\/moule-a-chocolat-nature\"\u003eNature\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/it\/products\/moule-a-chocolat-tartufino\"\u003eTartufino\u003c\/a\u003e, oppure l'intera sezione \u003ca class=\"pl8-link\" href=\"\/it\/collections\/materiels-moules-a-chocolat\"\u003eAttrezzature e stampi per cioccolato\u003c\/a\u003e e la \u003ca class=\"pl8-link\" href=\"\/it\/collections\/silikomart\"\u003ecollezione Silikomart\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003ePer saperne di più\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/products\/dulcey-valrhona\" class=\"pl8-related\"\u003eDulcey 35% Blond 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/products\/inspiration-framboise-feves-250g\" class=\"pl8-related\"\u003eInspiration Framboise 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/products\/inspiration-fraise-feves-250g\" class=\"pl8-related\"\u003eInspiration Fraise 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\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\/stampo-per-cioccolato-fantasia","provider":"Patissland","version":"1.0","type":"link"}