{"product_id":"moule-a-chocolat-choco-crown","title":"Molde para chocolate - Coroa de Chocolate","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 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td{border-bottom:none}\n.vh-recipe{background:#faf7f0;border:1px solid #eadfcb;border-radius:10px;padding:16px 18px;margin-bottom:14px}\n.vh-recipe:last-child{margin-bottom:0}\n.vh-recipe-header{display:flex;justify-content:space-between;align-items:flex-start;margin-bottom:8px;gap:12px}\n.vh-recipe-title{font-size:15px;font-weight:600;color:#2a2419;margin:0;flex:1}\n.vh-recipe-badge{display:inline-block;font-size:10px;font-weight:600;color:#b98b35;background:#fdf5e0;padding:3px 9px;border-radius:12px;letter-spacing:1px;text-transform:uppercase;flex-shrink:0;border:1px solid #eadfcb}\n.vh-recipe-desc{font-size:13.5px;color:#2a2419;line-height:1.65;margin:0 0 12px}\n.vh-recipe-prods{display:flex;flex-direction:column;gap:8px;margin-top:10px;padding-top:10px;border-top:1px dashed #eadfcb}\n.vh-recipe-prods-label{font-size:10px;font-weight:600;color:#b98b35;letter-spacing:1.5px;text-transform:uppercase;margin-bottom:4px}\n.vh-recipe-prod-link{display:flex;align-items:center;gap:10px;padding:7px 10px;background:#fbf9f3;border:1px solid #eadfcb;border-radius:6px;text-decoration:none;color:#2a2419;font-size:13px}\n.vh-recipe-prod-img{width:32px;height:32px;border-radius:5px;background:#faf7f0;border:1px solid #eadfcb;overflow:hidden;flex-shrink:0}\n.vh-recipe-prod-img img{width:100%;height:100%;object-fit:contain}\n.vh-recipe-prod-name{flex:1;font-weight:500}\n.vh-recipe-prod-price{color:#b98b35;font-weight:600;font-size:12.5px}\n.vh-care-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(220px,1fr));gap:12px;margin-top:8px}\n.vh-care-item{background:#faf7f0;border:1px solid #eadfcb;border-radius:8px;padding:12px 14px}\n.vh-care-icon{font-size:11px;font-weight:600;color:#b98b35;letter-spacing:1.5px;text-transform:uppercase;margin-bottom:5px}\n.vh-care-text{font-size:13px;color:#2a2419;line-height:1.55}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}.vh-meta-row{flex-direction:column}.vh-calc-row{flex-direction:column}.vh-bundle-card{flex-wrap:wrap}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eMolde para Chocolate Silikomart\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eMolde para chocolate - Choco Crown\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eO molde de coroa para uma decoração de bolo festiva ou de aniversário com um aspeto real.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eEste molde para chocolate Silikomart foi concebido para fazer 8 chocolates em forma de coroa. O silicone alimentar flexível permite uma desenformagem sem esforço e sem risco de partir.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eCapacidade total: 96 mL. Dimensões da cavidade: 3,5 cm × 3 cm × 1,2 cm. Compatível com forno, frigorífico e congelador (temperaturas: -60 °C a 230 °C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e8\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCavidades\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003e12 mL por cavidade\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e96 mL\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCapacidade total\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eOu seja, 124 g de chocolate\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\"\u003eMaterial\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eDesenformagem fácil\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-calc\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e1\u003c\/span\u003eCalculadora «Quanto chocolate?»\u003c\/h3\u003e\n\u003cdiv class=\"vh-calc-row\"\u003e\n\u003cdiv class=\"vh-calc-field\"\u003e\n\u003clabel for=\"choco_moule_a_chocolat_choco_crown\"\u003eTipo de chocolate\u003c\/label\u003e\n\u003cselect id=\"choco_moule_a_chocolat_choco_crown\" onchange=\"vhCalc_moule_a_chocolat_choco_crown()\"\u003e\n\u003coption value=\"noir\" data-density=\"1.32\"\u003eChocolate preto\u003c\/option\u003e\n\u003coption value=\"lait\" data-density=\"1.30\"\u003eChocolate de leite\u003c\/option\u003e\n\u003coption value=\"blanc\" data-density=\"1.28\"\u003eChocolate branco \/ Inspiration\u003c\/option\u003e\n\u003c\/select\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-calc-field\"\u003e\n\u003clabel for=\"pieces_moule_a_chocolat_choco_crown\"\u003eNúmero de peças\u003c\/label\u003e\n\u003cselect id=\"pieces_moule_a_chocolat_choco_crown\" onchange=\"vhCalc_moule_a_chocolat_choco_crown()\"\u003e\n\u003coption value=\"4\"\u003e4 (meio molde)\u003c\/option\u003e\n\u003coption value=\"8\" selected\u003e8 (1 molde completo)\u003c\/option\u003e\n\u003coption value=\"16\"\u003e16 (2 moldes)\u003c\/option\u003e\n\u003coption value=\"24\"\u003e24 (3 moldes)\u003c\/option\u003e\n\u003coption value=\"40\"\u003e40 (5 moldes)\u003c\/option\u003e\n\u003c\/select\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-calc-out\"\u003e\n\u003cdiv class=\"vh-calc-out-line\"\u003e\n\u003cspan\u003eVolume necessário\u003c\/span\u003e\u003cstrong id=\"vol_moule_a_chocolat_choco_crown\"\u003e96 mL\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-calc-out-line\"\u003e\n\u003cspan\u003eQuantidade de chocolate derretido\u003c\/span\u003e\u003cstrong id=\"weight_moule_a_chocolat_choco_crown\"\u003e126 g\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-calc-out-line\"\u003e\n\u003cspan\u003eA comprar (margem de temperagem de 15 %)\u003c\/span\u003e\u003cstrong id=\"buy_moule_a_chocolat_choco_crown\"\u003e140 g\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-calc-tip\"\u003e\n\u003cstrong\u003eConselho:\u003c\/strong\u003e A temperagem desperdiça naturalmente 10 a 15 % da matéria (resíduos na taça e na espátula). Preveja sempre um pouco mais do que a quantidade exata.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cscript\u003e\n(function(){\nvar CAP_moule_a_chocolat_choco_crown=12;\nwindow.vhCalc_moule_a_chocolat_choco_crown=function(){\n var sel=document.getElementById('choco_moule_a_chocolat_choco_crown');\n var density=parseFloat(sel.options[sel.selectedIndex].dataset.density);\n var pieces=parseInt(document.getElementById('pieces_moule_a_chocolat_choco_crown').value);\n var vol=Math.round(pieces*CAP_moule_a_chocolat_choco_crown);\n var w=Math.round(vol*density);\n var buy=Math.ceil(w*1.15\/10)*10;\n document.getElementById('vol_moule_a_chocolat_choco_crown').textContent=vol+' mL';\n document.getElementById('weight_moule_a_chocolat_choco_crown').textContent=w+' g';\n document.getElementById('buy_moule_a_chocolat_choco_crown').textContent=buy+' g';\n};\n})();\n\u003c\/script\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e2\u003c\/span\u003eNível necessário e tempo de execução\u003c\/h3\u003e\n\u003cdiv class=\"vh-meta-row\"\u003e\n\u003cdiv class=\"vh-meta-card\"\u003e\n\u003cdiv class=\"vh-meta-card-label\"\u003eNível\u003c\/div\u003e\n\u003cdiv class=\"vh-meta-card-value\"\u003eAvançado\u003c\/div\u003e\n\u003cdiv class=\"vh-meta-card-desc\"\u003eRecomenda-se uma temperagem controlada e uma desenformagem cuidadosa das pontas da coroa\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-meta-card\"\u003e\n\u003cdiv class=\"vh-meta-card-label\"\u003eTempo ativo\u003c\/div\u003e\n\u003cdiv class=\"vh-meta-card-value\"\u003e35 min\u003c\/div\u003e\n\u003cdiv class=\"vh-meta-card-desc\"\u003eTemperagem, moldagem e raspagem\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-meta-card\"\u003e\n\u003cdiv class=\"vh-meta-card-label\"\u003eCristalização\u003c\/div\u003e\n\u003cdiv class=\"vh-meta-card-value\"\u003e2 h\u003c\/div\u003e\n\u003cdiv class=\"vh-meta-card-desc\"\u003eÀ temperatura ambiente, ao abrigo da humidade\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\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e3\u003c\/span\u003eChocolate recomendado para este molde\u003c\/h3\u003e\n\u003cp style=\"font-size:13.5px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eO Dulcey 35% louro, de cor dourada natural, para uma coroa de aspeto real sem corante.\u003c\/p\u003e\n\u003cdiv class=\"vh-bundle\"\u003e\n\u003ca href=\"\/pt\/products\/dulcey-valrhona\" class=\"vh-bundle-card\"\u003e\n\u003cdiv class=\"vh-bundle-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-dulcey-35percent-valrhona-1.png?v=1772136959\" alt=\"Dulcey 35% Louro 250 g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-bundle-info\"\u003e\n\u003cdiv class=\"vh-bundle-info-tag\"\u003eChocolate recomendado\u003c\/div\u003e\n\u003cdiv class=\"vh-bundle-info-title\"\u003eDulcey 35% Louro 250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-bundle-info-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-bundle-arrow\"\u003e→\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e4\u003c\/span\u003eTemperagem rápida: as 3 curvas\u003c\/h3\u003e\n\u003cp style=\"font-size:13.5px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eA temperagem cristaliza a manteiga de cacau numa forma estável. Sem temperagem, o chocolate fica esbranquiçado, perde o brilho e não se desenforma corretamente.\u003c\/p\u003e\n\u003ctable class=\"vh-temp-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eChocolate\u003c\/th\u003e\n\u003cth\u003e1. Derretimento\u003c\/th\u003e\n\u003cth\u003e2. Arrefecimento\u003c\/th\u003e\n\u003cth\u003e3. Reaquecer (trabalho)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreto 60-72 %\u003c\/td\u003e\n\u003ctd\u003e50-55 °C\u003c\/td\u003e\n\u003ctd\u003e28-29 °C\u003c\/td\u003e\n\u003ctd\u003e31-32 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLeite 30-40 %\u003c\/td\u003e\n\u003ctd\u003e45-50 °C\u003c\/td\u003e\n\u003ctd\u003e27-28 °C\u003c\/td\u003e\n\u003ctd\u003e29-30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBranco \/ Inspiration\u003c\/td\u003e\n\u003ctd\u003e40-45 °C\u003c\/td\u003e\n\u003ctd\u003e26-27 °C\u003c\/td\u003e\n\u003ctd\u003e28-29 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"vh-tip\" style=\"margin-top:14px\"\u003e\u003cp\u003e\u003cstrong\u003eDica:\u003c\/strong\u003e para simplificar, utilize o método Mycryo (manteiga de cacau em pó Valrhona): derreta a 40-45 °C, adicione 1 % de Mycryo a 34-35 °C e misture. Temperagem rápida sem uma curva complexa.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e5\u003c\/span\u003eReceitas de assinatura para este molde\u003c\/h3\u003e\n\u003cp style=\"font-size:13.5px;color:#6b5d40;margin:0 0 14px;font-style:italic\"\u003eDuas ideias criativas Patissland, pensadas para este molde de coroa. Ingredientes selecionados da nossa gama Valrhona.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe\"\u003e\n\u003cdiv class=\"vh-recipe-header\"\u003e\n\u003ch3 class=\"vh-recipe-title\"\u003eCoroas Dulcey Douradas\u003c\/h3\u003e\n\u003cspan class=\"vh-recipe-badge\"\u003eAssinatura\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-recipe-desc\"\u003eMoldagem com Dulcey 35% louro, de cor dourada natural. Decoração de prestígio para bolo ou bolo de aniversário, com acabamento real.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe-prods\"\u003e\n\u003cdiv class=\"vh-recipe-prods-label\"\u003eIngredientes-chave para esta receita\u003c\/div\u003e\n\u003ca href=\"\/pt\/products\/dulcey-valrhona\" class=\"vh-recipe-prod-link\"\u003e\n\u003cdiv class=\"vh-recipe-prod-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-dulcey-35percent-valrhona-1.png?v=1772136959\" alt=\"Dulcey 35% Louro 250 g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-recipe-prod-name\"\u003eDulcey 35% Louro 250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-recipe-prod-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-recipe\"\u003e\n\u003cdiv class=\"vh-recipe-header\"\u003e\n\u003ch3 class=\"vh-recipe-title\"\u003eCoroas Caraïbe com Coração de Praliné\u003c\/h3\u003e\n\u003cspan class=\"vh-recipe-badge\"\u003eVariante deliciosa\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"vh-recipe-desc\"\u003eCasca de chocolate preto Caraïbe 66%, recheio de praliné de amêndoa e avelã. Elegante e delicioso para uma decoração de bolo de cerimónia familiar.\u003c\/p\u003e\n\u003cdiv class=\"vh-recipe-prods\"\u003e\n\u003cdiv class=\"vh-recipe-prods-label\"\u003eIngredientes-chave para esta receita\u003c\/div\u003e\n\u003ca href=\"\/pt\/products\/feves-chocolat-caraibe-patissier-66-250g\" class=\"vh-recipe-prod-link\"\u003e\n\u003cdiv class=\"vh-recipe-prod-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/feves-chocolat-caraibe-66percent-valrhona-1.png?v=1772135232\" alt=\"Caraïbe 66% 250 g\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-recipe-prod-name\"\u003eCaraïbe 66% 250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-recipe-prod-price\"\u003e12.99 €\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"\/pt\/products\/praline-amande-noisette-valrhona\" class=\"vh-recipe-prod-link\"\u003e\n\u003cdiv class=\"vh-recipe-prod-img\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/praline-amande-noisette-50percent-valrhona-1.jpg?v=1772135104\" alt=\"Praliné de Amêndoa e Avelã 50%\" loading=\"lazy\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-recipe-prod-name\"\u003ePraliné de Amêndoa e Avelã 50%\u003c\/div\u003e\n\u003cdiv class=\"vh-recipe-prod-price\"\u003e15.99 €\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e6\u003c\/span\u003eFaça o seu molde durar 10 anos\u003c\/h3\u003e\n\u003cp style=\"font-size:13.5px;color:#6b5d40;margin:0 0 12px;font-style:italic\"\u003eUm molde Silikomart é um investimento duradouro. Eis como preservar as suas qualidades ao longo dos anos.\u003c\/p\u003e\n\u003cdiv class=\"vh-care-grid\"\u003e\n\u003cdiv class=\"vh-care-item\"\u003e\n\u003cdiv class=\"vh-care-icon\"\u003ePrimeira utilização\u003c\/div\u003e\n\u003cdiv class=\"vh-care-text\"\u003eLave com água morna e sabão e seque. Não é necessário untar: o silicone Silikomart é naturalmente antiaderente.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-care-item\"\u003e\n\u003cdiv class=\"vh-care-icon\"\u003eLavagem corrente\u003c\/div\u003e\n\u003cdiv class=\"vh-care-text\"\u003eÁgua morna e detergente suave, ou máquina de lavar loiça (cesto superior). Evite esponjas abrasivas, que fragilizam o silicone.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-care-item\"\u003e\n\u003cdiv class=\"vh-care-icon\"\u003eArmazenamento\u003c\/div\u003e\n\u003cdiv class=\"vh-care-text\"\u003ePousado numa superfície plana ou enrolado sem dobras apertadas, protegido do calor direto e do pó. Idealmente, numa caixa fechada.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-care-item\"\u003e\n\u003cdiv class=\"vh-care-icon\"\u003eVida útil\u003c\/div\u003e\n\u003cdiv class=\"vh-care-text\"\u003e10 anos ou mais, se for devidamente conservado. Sinais de desgaste: manchas de gordura incrustadas, perda de elasticidade, deformações permanentes.\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\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSilikomart (Itália)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForma\u003c\/td\u003e\n\u003ctd\u003eCoroa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNúmero de cavidades\u003c\/td\u003e\n\u003ctd\u003e8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacidade por cavidade\u003c\/td\u003e\n\u003ctd\u003e12 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacidade total\u003c\/td\u003e\n\u003ctd\u003e96 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDimensões da cavidade\u003c\/td\u003e\n\u003ctd\u003e3,5 cm × 3 cm × 1,2 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eSilicone de qualidade alimentar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eResistência térmica\u003c\/td\u003e\n\u003ctd\u003e-60 °C a 230 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatível\u003c\/td\u003e\n\u003ctd\u003eForno, frigorífico, congelador, máquina de lavar loiça\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSem BPA\u003c\/td\u003e\n\u003ctd\u003eSim\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuantos chocolates posso fazer de uma só vez?\u003c\/summary\u003e\n\u003cp\u003eEste molde tem 8 cavidades de aproximadamente 12 mL cada. Assim, com uma única moldagem, pode fazer 8 chocolates. Para utilizações profissionais em série, é habitual utilizar 3 a 5 moldes idênticos em paralelo.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eÉ necessário untar o molde de silicone antes de o utilizar?\u003c\/summary\u003e\n\u003cp\u003eNão. O silicone Silikomart é naturalmente antiaderente. Temperar corretamente o chocolate é suficiente para o desenformar na perfeição. Untar o molde deixaria marcas de gordura na superfície do chocolate.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePorque é que o meu chocolate fica esbranquiçado após a cristalização?\u003c\/summary\u003e\n\u003cp\u003eO branqueamento (eflorescência) indica uma temperagem falhada: ou o chocolate foi derretido a uma temperatura demasiado elevada (mais de 55 °C), ou o arrefecimento foi insuficiente. O sabor não é alterado, mas o brilho e o estalido perdem-se. Derreter novamente e voltar a temperar corrige o defeito.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePosso utilizar Candy Melts ou Deco Melts em vez de chocolate?\u003c\/summary\u003e\n\u003cp\u003eSim, perfeitamente. Os Candy Melts (Wilton, FunCakes, PME Cake) foram concebidos para derreter sem temperagem e são uma excelente alternativa para começar ou para crianças. O resultado será ligeiramente menos brilhante do que com chocolate temperado.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eComo conseguir um acabamento espelhado nos chocolates?\u003c\/summary\u003e\n\u003cp\u003eTrês pontos-chave: temperagem precisa às temperaturas indicadas na tabela acima, um molde perfeitamente limpo e seco e uma cristalização a uma temperatura ambiente estável (18-20 °C), não no frigorífico (a condensação provoca manchas).\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 Para desenformar perfeitamente à primeira tentativa, mantenha o molde pousado numa superfície plana à temperatura ambiente antes de o utilizar. Um molde demasiado frio (retirado de um armário fresco) provoca um choque térmico com o chocolate temperado.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eComplete o seu projeto de chocolate com a nossa seleção Valrhona: \u003ca href=\"\/pt\/products\/dulcey-valrhona\"\u003eDulcey 35% Blond 250g\u003c\/a\u003e, \u003ca href=\"\/pt\/products\/feves-chocolat-caraibe-patissier-66-250g\"\u003eCaraïbe 66% 250g\u003c\/a\u003e, \u003ca href=\"\/pt\/products\/praline-amande-noisette-valrhona\"\u003ePraliné de Amêndoa e Avelã 50%\u003c\/a\u003e, ou explore a \u003ca href=\"\/pt\/collections\/valrhona\"\u003ecoleção de chocolates Valrhona\u003c\/a\u003e e a \u003ca href=\"\/pt\/collections\/materiels-moules-a-chocolat\"\u003ecoleção de Materiais e Moldes para Chocolate\u003c\/a\u003e da Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":52312947458387,"sku":"22.149.77.0065","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-choco-crown-silikomart-1.jpg?v=1772160949","url":"https:\/\/pitisslind.com\/pt\/products\/moule-a-chocolat-choco-crown","provider":"Patissland","version":"1.0","type":"link"}