{"title":"Trompe l'Oeil Molds","description":"\u003cstyle\u003e .p-w{width:100vw;position:relative;left:50%;right:50%;margin-left:-50vw;margin-right:-50vw;padding:64px max(4vw,40px);background:#faf7f0;color:#2a2419;font-family:Montserrat,-apple-system,BlinkMacSystemFont,Segoe UI,sans-serif;line-height:1.65;box-sizing:border-box} .p-in{max-width:1800px;margin:0 auto} .p-h{text-align:center;margin-bottom:48px;padding-bottom:32px;border-bottom:2px solid #d7b36a} .p-cart{display:inline-block;font-size:13px;font-weight:500;letter-spacing:4px;text-transform:uppercase;color:#b98b35;margin-bottom:18px} .p-h2{font-size:32px;font-weight:600;color:#2a2419;margin:0 0 14px;letter-spacing:-0.5px} .p-chapo{font-size:15px;font-style:italic;color:#5c5247;max-width:780px;margin:0 auto 28px;line-height:1.7} .p-jump{display:inline-flex;align-items:center;gap:8px;padding:14px 32px;background:#b98b35;color:#fff;text-decoration:none;font-size:13px;font-weight:600;letter-spacing:1.5px;text-transform:uppercase;border-radius:4px;transition:background .2s} .p-jump:hover{background:#9a7220;color:#fff} .p-intro{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:32px 36px;margin-bottom:32px} .p-intro p{margin:0;font-size:16px;line-height:1.75;color:#3a3128} .p-sec{margin-bottom:32px} .p-h3{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 14px;padding-bottom:10px;border-bottom:1px solid #eadfcb} .p-sec p{margin:0 0 12px;font-size:15px;line-height:1.75;color:#3a3128} .p-sec strong{color:#2a2419;font-weight:600} .p-faq{margin-top:8px} .p-faq details{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;margin-bottom:10px;padding:0;overflow:hidden} .p-faq summary{padding:18px 24px;cursor:pointer;font-size:15px;font-weight:600;color:#2a2419;list-style:none;display:flex;justify-content:space-between;align-items:center} .p-faq summary::-webkit-details-marker{display:none} .p-faq summary::after{content:\"+\";font-size:22px;font-weight:300;color:#b98b35;transition:transform .2s} .p-faq details[open] summary::after{content:\"−\"} .p-faq details\u003ediv{padding:0 24px 22px;font-size:14px;line-height:1.7;color:#3a3128} .p-pal{background:#fdfaf2;border:1px solid #eadfcb;border-radius:12px;padding:28px 32px;margin-top:32px;text-align:center} .p-pal-h{font-size:13px;font-weight:600;letter-spacing:3px;text-transform:uppercase;color:#b98b35;margin:0 0 12px} .p-pal-p{margin:0;font-size:14px;line-height:1.8;color:#3a3128} .p-pal a{color:#9a7220;font-weight:500;text-decoration:underline} .p-anchor{display:block;height:1px;scroll-margin-top:80px} html{scroll-behavior:smooth} @media (max-width:768px){.p-w{padding:32px 18px}.p-h2{font-size:24px}.p-h3{font-size:18px}.p-intro{padding:22px 20px}.p-intro p{font-size:14px}.p-sec p{font-size:14px}} \u003c\/style\u003e\u003cdiv class=\"p-w\"\u003e\u003cdiv class=\"p-in\"\u003e\n\u003cdiv class=\"p-h\"\u003e\n\u003cdiv class=\"p-cart\"\u003ePatissland - Modern Pastry\u003c\/div\u003e\n\u003ch2 class=\"p-h2\"\u003e3D Trompe-l'œil Pastry Molds\u003c\/h2\u003e\n\u003cp class=\"p-chapo\"\u003eSilicone trompe-l'œil molds: lemon, pistachio, raspberry, cocoa pod, apple. Hyper-realistic desserts signature of Cédric Grolet, designs by Pavoni and Silikomart.\u003c\/p\u003e\n\u003ca href=\"#allproducts\" class=\"p-jump\"\u003eView all products ↓\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-intro\"\u003e\u003cp\u003eOur \u003cstrong\u003etrompe-l'œil mold collection\u003c\/strong\u003e brings together the 3D silicone molds that revolutionized modern pastry. \u003cstrong\u003eLemon\u003c\/strong\u003e, \u003cstrong\u003epistachio\u003c\/strong\u003e, \u003cstrong\u003eraspberry\u003c\/strong\u003e, \u003cstrong\u003estrawberry\u003c\/strong\u003e, \u003cstrong\u003eapple\u003c\/strong\u003e, \u003cstrong\u003epear\u003c\/strong\u003e, \u003cstrong\u003ecocoa pod\u003c\/strong\u003e, \u003cstrong\u003epeanut\u003c\/strong\u003e, \u003cstrong\u003epeach\u003c\/strong\u003e: all fruits recreated as hyper-realistic dessert versions. Professional brands Pavoni Italia (Pavoflex), Silikomart (Italy). XXL sizes for signature cakes to share (700-750ml) or mini for petit fours (30ml).\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"p-sec\"\u003e\n\u003ch3 class=\"p-h3\"\u003eThe Origin of Trompe-l'œil Pastry\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003etrompe-l'œil dessert\u003c\/strong\u003e became a hallmark of signature pastry since 2017 with the creations of \u003cstrong\u003eCédric Grolet\u003c\/strong\u003e at Le Meurice: lemons, strawberries, pears as desserts indistinguishable from the original fruits. The technique became widespread thanks to Pavoni and Silikomart silicone molds that reproduce the realism of molding. Today, trompe-l'œil is a category of its own in modern pastry, with dozens of fruits available.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-sec\"\u003e\n\u003ch3 class=\"p-h3\"\u003eProduction Techniques\u003c\/h3\u003e\n\u003cp\u003eStep 1: \u003cstrong\u003eassemble the entremet\u003c\/strong\u003e in the silicone mold with mousse + gelled insert + biscuit. Step 2: \u003cstrong\u003efreeze at -18°C\u003c\/strong\u003e for at least 4-8 hours. Step 3: \u003cstrong\u003eunmold\u003c\/strong\u003e onto a rack. Step 4: \u003cstrong\u003espray the edible velvet spray\u003c\/strong\u003e in the fruit’s color (lemon yellow, pistachio green, raspberry red). Step 5: \u003cstrong\u003efinish\u003c\/strong\u003e with a brush for details (spots, gradients). Step 6: \u003cstrong\u003estem\/peduncle\u003c\/strong\u003e in tempered chocolate or marzipan for the final realism.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-sec\"\u003e\n\u003ch3 class=\"p-h3\"\u003eKey Trompe-l'œil Molds\u003c\/h3\u003e\n\u003cp\u003eThe most popular references in professional pastry. \u003cstrong\u003eXXL Pavoflex Lemon 700ml\u003c\/strong\u003e and \u003cstrong\u003eSilikomart XXL Lemon\u003c\/strong\u003e for iconic lemon desserts. \u003cstrong\u003eXXL Silikomart Pistachio 750ml\u003c\/strong\u003e with its signature elongated shape. \u003cstrong\u003eSilikomart Cocoa Pod\u003c\/strong\u003e for high-end chocolate desserts. \u003cstrong\u003eRaspberry, Strawberry, Apple, Pear\u003c\/strong\u003e in mini sizes (30-60ml) for cocktail petit fours. \u003cstrong\u003eXXL Peanut\u003c\/strong\u003e for caramel-praline entremets.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eIs a professional freezer required for trompe-l'œil?\u003c\/summary\u003e\u003cdiv\u003e\n\u003cstrong\u003eNo\u003c\/strong\u003e, a domestic freezer at -18°C is sufficient. Perfect unmolding simply requires complete freezing through (4-8 hours depending on size). For high-volume workshops, a blast freezer (-30°C) speeds up production. Important: unmold while cold for clean edges and apply the velvet spray immediately.\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow long before serving a trompe-l'œil?\u003c\/summary\u003e\u003cdiv\u003eAfter applying the velvet spray and finishing touches, \u003cstrong\u003elet thaw 3-4 hours in the refrigerator\u003c\/strong\u003e at +4°C before serving. The perfect texture is reached when fully tempered inside (silky mousse, well-thawed gelled insert, soft biscuit). Serve chilled, do not leave at room temperature for more than 30 minutes.\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eMini or XXL trompe-l'œil, which to choose?\u003c\/summary\u003e\u003cdiv\u003e\n\u003cstrong\u003eXXL size\u003c\/strong\u003e (700-750ml): for signature desserts to share (6-8 servings), ideal for pastry display. \u003cstrong\u003eMini size\u003c\/strong\u003e (30-60ml): for cocktail petit fours, weddings, buffets. \u003cstrong\u003eIndividual size\u003c\/strong\u003e (120ml): for à la carte pastry in fine dining. Mixing the 3 sizes covers all uses.\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow to store Pavoni and Silikomart silicone molds?\u003c\/summary\u003e\u003cdiv\u003eStorage is \u003cstrong\u003eunlimited\u003c\/strong\u003e flat in the original box, away from direct light. Hand wash or dishwasher after each use. Silicone withstands hundreds of oven-freezer cycles. Avoid sharp utensils (pointed knives) that can damage the surface.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-pal\"\u003e\n\u003ch4 class=\"p-pal-h\"\u003eTo Learn More\u003c\/h4\u003e\n\u003cp class=\"p-pal-p\"\u003eAlso discover our collections \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet sprays\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"moule-trompe-loeil-poire","title":"Trompe l'oeil Mold by E.Forcone - Pear","description":"\u003ch3\u003ePavoni Trompe-l'œil Pear Mold\u003c\/h3\u003e\n\u003chr\u003e\n\u003ch4\u003eProduct Description\u003c\/h4\u003e\n\u003cp\u003eThe Pavoni Trompe-l'œil Pear Mold is designed to replicate the natural appearance and texture of a single-serving pear, offering a striking three-dimensional effect. In collaboration with Emmanuele Forcone, World Pastry Champion, this mold allows you to create nature-inspired desserts with artistic precision and impressive realism.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eTechnical Specifications\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Dimensions\u003c\/strong\u003e: Diameter 5 cm, Height 7 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e: ~ 90 ml per cavity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of Cavities\u003c\/strong\u003e: 20\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: High-quality platinum silicone, suitable for extreme temperatures and professional pastry applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eAdvantages\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe-l'œil Effect\u003c\/strong\u003e: Faithfully reproduces the shape and details of a pear, ideal for spectacular single-serving dessert creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal Resistance\u003c\/strong\u003e: Withstands temperatures from -60°C to +230°C, making it perfect for frozen or baked preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Demolding\u003c\/strong\u003e: The flexibility of platinum silicone ensures perfect release without the need for greasing, while maintaining intact details.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygiene and Safety\u003c\/strong\u003e: Dishwasher safe and compliant with food safety standards, for easy and safe maintenance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnlimited Creativity\u003c\/strong\u003e: Ideal for sweet or savory creations, allowing multiple recipe and presentation variations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eUsage Ideas\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruity Desserts\u003c\/strong\u003e: Create trompe-l'œil pears with fillings of varied flavors: pear mousse, caramel, or red fruit inserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefined Entremets\u003c\/strong\u003e: Make sophisticated individual entremets for special occasions, playing with natural textures and colors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory Creations\u003c\/strong\u003e: Also suitable for savory preparations such as vegetable mousses or aspics, offering an elegant presentation for gourmet dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eCare Instructions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning\u003c\/strong\u003e: Dishwasher safe. Avoid abrasive detergents to preserve the quality of the silicone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: Store in a cool, dry place, away from direct light, to extend the mold’s lifespan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eAbout the Collaboration\u003c\/h4\u003e\n\u003cp\u003eThis mold collection is the result of a collaboration with Emmanuele Forcone, World Pastry Champion. Pavoni and Forcone have combined their talents to offer professional pastry chefs high-quality tools designed to inspire creativity and guarantee stunning results.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111652831274,"sku":"PX4329S","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-by-e-forcone-poire-pavoni-1.png?v=1772135290"},{"product_id":"moule-trompe-loeil-pomme","title":"Trompe l'oeil Mold by E. Forcone - Apple","description":"\u003ch1 data-path-to-node=\"3\"\u003e3D Apple Silicone Mold – Emmanuele Forcone for Pavoflex (PX4355)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eEnhance your displays with the \u003cb data-path-to-node=\"4\" data-index-in-node=\"30\"\u003eTrompe-l'œil Apple Mold\u003c\/b\u003e, born from the prestigious collaboration between \u003cb data-path-to-node=\"4\" data-index-in-node=\"100\"\u003ePavoni Italia\u003c\/b\u003e and \u003cb data-path-to-node=\"4\" data-index-in-node=\"117\"\u003eEmmanuele Forcone\u003c\/b\u003e, World Pastry Champion. This mold from the Pavoflex range allows you to recreate the iconic shape of the apple with striking three-dimensional realism. Designed for high performance, it offers chefs and enthusiasts a precision tool to create single portions with perfect organic details.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003eTechnical Excellence by Pavoni Italia\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eHigh Definition 3D Design:\u003c\/b\u003e Each cavity is designed to capture the curves and natural nuances of the apple, ensuring a stunning \"trompe-l'œil\" effect after unmolding.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eProfessional Platinum Silicone:\u003c\/b\u003e Made from high-quality platinum silicone, this mold is completely neutral, non-porous, and extremely durable. Its superior flexibility allows the release of the most delicate shapes without any tearing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eOptimized Productivity:\u003c\/b\u003e With \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"30\"\u003e20 cavities\u003c\/b\u003e on a professional-sized tray, this mold enables consistent and fast production, ideal for banquet preparations or shop displays.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eFeatures and Thermal Performance\u003c\/h2\u003e\n\u003cul data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eNumber of Cavities:\u003c\/b\u003e 20 cavities per tray.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eVolume per Cavity:\u003c\/b\u003e ~ 90 ml (the standard size for an individual dessert).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"0\"\u003eApple Dimensions:\u003c\/b\u003e Ø 55 mm | Height: 48 mm.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003e\u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"0\"\u003eThermal Range:\u003c\/b\u003e Resistant from \u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"33\"\u003e-60°C to +230°C\u003c\/b\u003e. Compatible with rapid cooling chambers, freezing, and oven baking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"9\"\u003ePatissland Expert Tips for a Perfect Apple\u003c\/h2\u003e\n\u003col start=\"1\" data-path-to-node=\"10\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eThe Core of the Fruit:\u003c\/b\u003e For total realism, insert a \u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"54\"\u003etart Granny Smith apple insert\u003c\/b\u003e in the center of a light vanilla or calvados mousse.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eProfessional Unmolding:\u003c\/b\u003e Ensure freezing to the core at a minimum of -18°C. The flexibility of Pavoni silicone allows you to \"push\" each cavity for instant unmolding without damaging the smooth finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eThe \"Orchard\" Finish:\u003c\/b\u003e For the shiny look of a candy apple, use a \u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"79\"\u003ered mirror glaze\u003c\/b\u003e. For a natural appearance, opt for a \u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"138\"\u003ered or green velvet spray\u003c\/b\u003e, then finish with a light polish or add a chocolate stem or a real apple stem.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-path-to-node=\"11\"\u003eCare and Safety\u003c\/h2\u003e\n\u003cul data-path-to-node=\"12\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,0,0\"\u003e\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003eHygiene:\u003c\/b\u003e Material compliant with the strictest international food safety standards.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb data-path-to-node=\"12,1,0\" data-index-in-node=\"0\"\u003eCleaning:\u003c\/b\u003e Compatible with professional dishwashers. For increased longevity, we recommend washing with hot water and a mild degreaser.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,2,0\"\u003e\u003cb data-path-to-node=\"12,2,0\" data-index-in-node=\"0\"\u003eStorage:\u003c\/b\u003e Store flat in a dry place, protected from dust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111659712554,"sku":"PX4330S","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-by-e-forcone-pomme-pavoni-1.png?v=1772135297"},{"product_id":"moule-trompe-loeil-peche","title":"Trompe l'oeil Mold by E. Forcone - Peach","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry Trompe-l'œil Mold by Emmanuele Forcone\u003c\/strong\u003e is an exclusive creation by \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e that pushes the limits of realism in pastry. Designed in collaboration with \u003cstrong\u003eWorld Pastry Champion Emmanuele Forcone\u003c\/strong\u003e, this versatile mold allows making either \u003cstrong\u003epeaches\u003c\/strong\u003e or \u003cstrong\u003echerries\u003c\/strong\u003e in single servings depending on the applied finish: velvet finish for the peach\/apricot effect, glossy red mirror glaze for the cherry effect. Professional format \u003cstrong\u003e20 cavities\u003c\/strong\u003e in platinum silicone, each cavity offers a volume of \u003cstrong\u003e90 ml\u003c\/strong\u003e (5.8 × 5.3 × 4.6 cm) with \u003cstrong\u003ehigher productivity\u003c\/strong\u003e than classic 12-cavity trompe-l'œil molds. Temperature range \u003cstrong\u003e-60°C to +230°C\u003c\/strong\u003e for frozen entremets as well as baked preparations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003ePavoni Italia\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDesigner\u003c\/strong\u003e\u003cspan\u003eEmmanuele Forcone\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eCavities\u003c\/strong\u003e\u003cspan\u003e20 identical cavities\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e5.8 × 5.3 × 4.6 cm (H)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e\u003cspan\u003e90 ml per cavity\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eVersatility\u003c\/strong\u003e\u003cspan\u003ePeach OR Cherry depending on finish\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose this double trompe-l'œil mold by Forcone?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry Trompe-l'œil Mold by Forcone\u003c\/strong\u003e stands out with 6 advantages making it a strategic reference for pastry workshops specializing in single servings:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDouble fruit identity in a single mold\u003c\/strong\u003e: exclusive feature allowing production of peaches OR cherries depending on the finishing choice (gradient velvet for peach, glossy red mirror glaze for cherry), a unique investment for two visually distinct desserts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e20 cavities for optimized productivity\u003c\/strong\u003e: larger format than traditional 12-cavity trompe-l'œil molds, producing 66% more pieces per production cycle, ideal for high-volume laboratories\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignature World Champion Forcone\u003c\/strong\u003e: designed by Emmanuele Forcone, 2015 World Pastry Champion, whose expertise ensures precise anatomical accuracy of the reproduced fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStriking realism\u003c\/strong\u003e: faithful reproduction of contours, central groove, and three-dimensional volume of a real fruit, creating a trompe-l'œil effect that visually surprises the customer during tasting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-performance platinum silicone\u003c\/strong\u003e: food-grade material with perfect release without greasing, preserving fine details even after prolonged freezing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWide temperature range -60°C to +230°C\u003c\/strong\u003e: compatible with rapid freezing in blast chillers (down to -60°C) and direct oven baking (up to +230°C), for maximum versatility in the workshop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full collection of signature molds, see the \u003ca class=\"pl-link\" href=\"\/en\/collections\/moules-entremets\"\u003ePatissland Entremets Molds collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical specifications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePavoni Italia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCollection\u003c\/td\u003e\n\u003ctd\u003ePavoflex\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesigner\u003c\/td\u003e\n\u003ctd\u003eEmmanuele Forcone (2015 World Pastry Champion)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eDouble Peach \/ Cherry trompe-l'œil mold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of cavities\u003c\/td\u003e\n\u003ctd\u003e20 identical cavities\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity width\u003c\/td\u003e\n\u003ctd\u003e5.8 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity depth\u003c\/td\u003e\n\u003ctd\u003e5.3 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity height\u003c\/td\u003e\n\u003ctd\u003e4.6 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume per cavity\u003c\/td\u003e\n\u003ctd\u003eAbout 90 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eHigh-quality platinum silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermal resistance\u003c\/td\u003e\n\u003ctd\u003e-60°C to +230°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDishwasher compatibility\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDemolding\u003c\/td\u003e\n\u003ctd\u003eNo pre-greasing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMade in Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePeach or Cherry: choose the finish\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe major innovation of this mold lies in its \u003cstrong\u003eability to produce two visually distinct fruits\u003c\/strong\u003e from the same cavity, by only playing on the outer finish. Here is how to master the two looks:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eEffect\u003c\/th\u003e\n\u003cth\u003eRecommended finish\u003c\/th\u003e\n\u003cth\u003eColors\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeach \/ Apricot\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDouble coat velvet spray\u003c\/td\u003e\n\u003ctd\u003eFirst uniform yellow-orange coat, second red-pink gradient coat on one side only to reproduce the characteristic blush of ripe fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCherry\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGlossy lacquered red mirror glaze\u003c\/td\u003e\n\u003ctd\u003eIntense cherry red mirror glaze, smooth and shiny finish evoking the waxed skin of fresh fruit. Add a stem in tempered chocolate for authenticity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eRealism details to add:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the peach\u003c\/strong\u003e: natural green leaf or colored marzipan, inserted at the top like a freshly picked fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the cherry\u003c\/strong\u003e: long stem in tempered dark chocolate (5 to 7 cm), inserted at the top to perfect the trompe-l'œil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContrasting base\u003c\/strong\u003e: place the fruit on a chocolate sable or golden crumble to contrast with the fruit color and create a complete visual staging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eForcone tip:\u003c\/strong\u003e for an even more realistic peach effect, after the velvet spray, lightly dust pearly peach powder on the sunny side of the fruit to add a fuzz and natural brightness effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation: Forcone Peach\/Cherry vs other Patissland trompe-l'œil\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePatissland offers several trompe-l'œil molds signed by the greatest international pastry chefs. Here is how to position the \u003cstrong\u003ePeach \/ Cherry by Forcone\u003c\/strong\u003e in the range:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMold\u003c\/th\u003e\n\u003cth\u003eCavities\u003c\/th\u003e\n\u003cth\u003eDesigner\u003c\/th\u003e\n\u003cth\u003eSpecificity\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePeach \/ Cherry by Forcone (this product)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e20\u003c\/td\u003e\n\u003ctd\u003eEmmanuele Forcone\u003c\/td\u003e\n\u003ctd\u003eDouble fruit in one mold + 20-cavity productivity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes by Cédric Grolet\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003ctd\u003eCédric Grolet\u003c\/td\u003e\n\u003ctd\u003eUnique exotic mango, 12-cavity format\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eLampone 1.1 by Fabrizio Fiorani\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003ctd\u003eFabrizio Fiorani\u003c\/td\u003e\n\u003ctd\u003eSmall hyper-realistic raspberry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eChoice criterion Peach \/ Cherry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e if you want \u003cstrong\u003ecreative flexibility\u003c\/strong\u003e between two fruits depending on the season (peaches in summer, cherries in spring) with a single equipment investment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003elarge production volumes\u003c\/strong\u003e (20 cavities vs 12) with significant time savings on event orders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003erevisited French desserts\u003c\/strong\u003e using European heritage fruits (Burlat cherries, Bigarreau, vine peaches, nectarines)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor exotic-themed creations, choose the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003eGrolet Mangoes\u003c\/a\u003e. For small-format red fruit desserts, prefer the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eFiorani Raspberries\u003c\/a\u003e. The three molds complement each other in a diverse professional production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePreferred professional applications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ePeach \/ Cherry\u003c\/strong\u003e mold opens a wide creative universe around trompe-l'œil pastry and seasonal fruity entremets:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeach versions - Summer and stone fruit universe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVine peach trompe-l'œil:\u003c\/strong\u003e yellow peach mousse + peach-verbena compote insert + yellow-red gradient velvet finish for a realistic summer effect\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApricot trompe-l'œil:\u003c\/strong\u003e apricot mousse + flowing apricot-almond center + orange-red velvet finish evoking ripe Roussillon apricots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeach-thyme trompe-l'œil:\u003c\/strong\u003e vanilla mascarpone mousse + fresh peach-thyme insert for subtle herbal notes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeach melba trompe-l'œil:\u003c\/strong\u003e modern tribute to the Escoffier dessert with vanilla mousse, poached peach insert, and hidden raspberry coulis\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCherry versions - Spring and red fruit universe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurlat cherry trompe-l'œil:\u003c\/strong\u003e cherry mousse + dark chocolate ganache insert + intense cherry red mirror glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry-pistachio trompe-l'œil:\u003c\/strong\u003e smooth pistachio mousse + whole amarena cherries in the center + glossy red finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRevisited Black Forest trompe-l'œil:\u003c\/strong\u003e dark chocolate mousse + Morello cherries in kirsch + shiny red glaze for a single-serving version of the classic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry-almond trompe-l'œil:\u003c\/strong\u003e almond mousse + cherry compote insert + glossy red glaze finish for French finesse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBonus creative applications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet and savory versions:\u003c\/strong\u003e use for cherry-shaped appetizer bites with beetroot mousse or foie gras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvent pastries:\u003c\/strong\u003e weddings with fresh fruit themes, spring baptisms, rustic birthdays\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet plated dessert:\u003c\/strong\u003e centerpiece of a plated dish in starred restaurants\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eProfessional instructions - Inverted method\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003einverted assembly\u003c\/strong\u003e is the recommended technique to fully exploit the mold's realism. Here is the detailed protocol:\u003c\/p\u003e\n\u003col style=\"padding-left:22px;margin:8px 0\"\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eMold preparation:\u003c\/strong\u003e place the mold on a rigid tray. No greasing needed thanks to the platinum silicone non-stick coating\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFirst layer of mousse:\u003c\/strong\u003e pipe at the bottom and along the walls, focusing on the rounded edges to fully capture the shape of the fruit\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eCentral insert:\u003c\/strong\u003e place your frozen insert (compote, creamy, ganache) in the center, making sure to leave a peripheral mousse margin of at least 5 mm\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eAnti-bubble tapping:\u003c\/strong\u003e gently tap the mold on the work surface to eliminate all air bubbles and ensure a clean unmolding\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eOptional base biscuit:\u003c\/strong\u003e add a 4 cm diameter disc of dacquoise, shortbread, or financier to close the base of the entremet\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFinal smoothing:\u003c\/strong\u003e level the surface with a spatula for a perfectly flat base when turning over\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e place for at least 6 to 8 hours at -18°C, or 2 to 3 hours in a blast chiller at -40°C for perfect unmolding\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eUnmolding the trompe-l'œil fruit:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"padding-left:22px;margin:8px 0\"\u003e\n\u003cli style=\"margin:8px 0\"\u003eCheck \u003cstrong\u003ecomplete freezing\u003c\/strong\u003e at the core (essential to preserve details)\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eCarefully turn the mold over onto a cold flat surface\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003ePull the silicone edges outward to gradually release each mold cavity\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003ePlace frozen fruits on a rack for finishing application\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eProceed immediately with velvet finish or mirror glaze before thawing\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003eControlled thawing: 3 to 4 hours in the refrigerator before serving\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFinishing ideas according to the desired effect\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe outer finish entirely defines the identity of the resulting fruit. Here are the detailed techniques by effect:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Peach \/ Apricot - Gradient velvet spray effect:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo-pass application\u003c\/strong\u003e: first uniform pass in yellow-orange (base color), second pass in red-pink applied only on one side of the fruit to reproduce the sunny side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpray distance\u003c\/strong\u003e: 20 to 30 cm from the surface for an even veil without saturation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFuzz effect\u003c\/strong\u003e: very light peach pearly powder finish to evoke the characteristic fuzz of the fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRealistic detail\u003c\/strong\u003e: addition of a fresh green leaf or modeled green marzipan leaf, placed on top using an invisible toothpick\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Cherry - Lacquered mirror glaze effect:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry red mirror glaze\u003c\/strong\u003e: applied on frozen fruit at -30°C for a perfectly smooth flow, maximum shine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense color\u003c\/strong\u003e: use of concentrated cherry red coloring for a deep shade close to ripe burlat cherry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate tail\u003c\/strong\u003e: 5 to 7 cm tail of tempered dark chocolate, placed on top just after glazing for perfect adhesion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRealistic reflection\u003c\/strong\u003e: slightly asymmetrical lighting to highlight mirror shine and the \"picked this morning\" fruit effect\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAssociated presentation bases:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate shortbread dusted with powdered sugar\u003c\/strong\u003e: brown-white contrast evoking fresh earth beneath the fruit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGolden almond crumble\u003c\/strong\u003e: \"straw pile\" effect for an authentic rustic presentation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempered engraved chocolate disk\u003c\/strong\u003e: contemporary graphic finish for plated presentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eMaintenance and storage\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePreserving platinum silicone and the mold’s fine details requires some precautions:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e: standard program with mild detergent, no prolonged high-temperature cycle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand washing recommended\u003c\/strong\u003e for optimal longevity: warm soapy water with a non-abrasive sponge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo harsh products\u003c\/strong\u003e: avoid abrasive detergents, bleach, and scrubbing sponges that can damage the silicone’s flexibility\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete drying\u003c\/strong\u003e before storage to avoid residual moisture in the cavities\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStore \u003cstrong\u003eflat\u003c\/strong\u003e in a dry, temperate place, away from direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDo not bend the mold\u003c\/strong\u003e (risk of permanent deformation of the fine cavities)\u003c\/li\u003e\n\u003cli\u003eAvoid contact with sharp objects that could scratch the silicone\u003c\/li\u003e\n\u003cli\u003ePreserve non-stick qualities by avoiding contact with dust and greasy particles during storage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently asked questions for professionals\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eHow to make a trompe-l'œil cake with this mold?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe technique involves molding a frozen flavored mousse in the mold, unmolding it completely frozen, then applying an exterior finish (velvet spray for the peach, mirror glaze for the cherry) that creates the fruit illusion. Adding realistic details (chocolate stem, green leaf) completes the trompe-l'œil. The reverse method detailed in the \"Instructions\" section is the reference technique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy 20 cavities instead of 12?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 20-cavity format of the Forcone Peach\/Cherry mold offers a \u003cstrong\u003e66% higher productivity\u003c\/strong\u003e compared to 12-cavity trompe-l'œil molds, particularly useful for high-volume workshops handling event orders (weddings, baptisms, buffets). For smaller productions or finish tests, the 12-cavity molds remain relevant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the same mold really make both peaches AND cherries?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, this is the major innovation of the Forcone design. The shape of the fruit being sufficiently universal (slightly flattened sphere with a central groove), the exterior finish alone is enough to transform the visual identity. Gradient yellow-red velvet spray for the peach effect, glossy red mirror glaze for the cherry effect. A single equipment investment for two visually distinct desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich insert for 90 ml cavities?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 90 ml volume with a 5.8 cm diameter, an insert of 35 to 40 mm is optimal and leaves a nice peripheral foam thickness of 8 to 10 mm. Always freeze the insert before assembly to facilitate handling and ensure precise placement in the center of the cavity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with pulled or cooked sugar?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe mold withstands +230°C, making it compatible with most hot sweet preparations. For applications with sugar cooked at higher temperatures (advanced caramel), slightly cool the preparation before pouring to stay within the platinum silicone tolerance range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifference with the 12 Mangoes mold by Cédric Grolet?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes mold by Grolet\u003c\/a\u003e specifically reproduces the elongated shape of a mango (exotic fruit) in 12 cavities. The Peach \/ Cherry mold by Forcone offers a universal stone fruit shape (peach, cherry, apricot) in 20 cavities, with the specificity of being able to produce two types of fruits depending on the finish. Both are complementary: Grolet for exotic desserts, Forcone for traditional European fruits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to avoid air bubbles in fine details?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThree techniques: 1) tap the filled mold on the work surface after each addition of mousse to release air, 2) use mousse at room temperature (20°C) which flows better than cold mousse, 3) pour in several stages starting with the thin walls before adding the center.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pieces with one liter of mousse?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith 90 ml per cavity, one liter of mousse fills about 11 cavities. To produce all 20 cavities at once, plan for about 1.8 liters of mousse, not forgetting the volume taken up by inserts which slightly reduces the final consumption.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2 class=\"pl-h2\"\u003eDiscover the Pavoflex Patissland collection\u003c\/h2\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003eTo complete your collection of signature molds, explore the other \u003cstrong\u003ePavoflex Pavoni Italia\u003c\/strong\u003e references available at Patissland: the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-mangues\"\u003e12 Mangoes mold by Cédric Grolet\u003c\/a\u003e (exotic trompe-l'œil), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-trompe-loeil-12-framboises\"\u003eLampone 1.1 mold by Fabrizio Fiorani\u003c\/a\u003e (12 hyper-realistic raspberries), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px43130-regalia\"\u003eREGALIA by Nicolas Rouzaud\u003c\/a\u003e (Haute Couture pleated fabric effect), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px43127-12-paniers\"\u003e12 Woven Baskets mold\u003c\/a\u003e (spring wicker effect), the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px4364s-gummy\"\u003eGummy by Antonio Bachour\u003c\/a\u003e (modern single portions), as well as the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-silicone-pavoflex-mini-planet-px4321-pavoni\"\u003eMini Planet PX4321\u003c\/a\u003e (elegant spheres). For direct baking, the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-44-madeleines\"\u003e44 Madeleines mold\u003c\/a\u003e and the \u003ca class=\"pl-link\" href=\"\/en\/products\/moule-px053-croissant\"\u003e20 Croissants mold PX053\u003c\/a\u003e complete the Pavoflex range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-tip\" style=\"margin-top:24px;text-align:center;background:linear-gradient(135deg,#eadfcb 0%,#d7b36a 100%);border-left:none;border:1px solid #b98b35\"\u003e\n\u003cp style=\"font-size:15px;color:#2a2419\"\u003e\u003cem\u003eThe Patissland team, partner of demanding pastry chefs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32111664660522,"sku":"PX4331S","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-by-e-forcone-peche-pavoni-1.png?v=1772135305"},{"product_id":"moule-trompe-loeil-citron-by-cedric-grolet","title":"Trompe l'oeil Mold - Lemons by Cédric Grolet","description":"\u003ch2\u003eLemon Trompe-l'œil Mold — Cédric Grolet Collection for Pavoni (8 cavities, 85 ml)\u003c\/h2\u003e\n\u003cp\u003eCreate \u003cstrong\u003espectacular trompe-l'œil desserts\u003c\/strong\u003e with the \u003cstrong\u003eCédric Grolet Lemon Mold\u003c\/strong\u003e, from the exclusive collection developed with Pavoni by the \u003cstrong\u003eBest Pastry Chef in the World 2017\u003c\/strong\u003e. This platinum silicone mold perfectly reproduces the shape of a lemon, with zest details, organic curves, and authentic proportions — to make the \u003cstrong\u003e3D individual entremets\u003c\/strong\u003e that made Cédric Grolet world-famous. A must-have reference for contemporary cake design and high-end pastry.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, we distribute the entire \u003cstrong\u003eCédric Grolet collection for Pavoni\u003c\/strong\u003e: lemon, hazelnut, chestnut, saint-honoré, vanilla pods. The lemon mold is the iconic model of the range; it is THE creation that propelled Cédric Grolet to the top of the pastry world with his \"Lemon Tart Trompe-l'œil\" served at Meurice. Today, this mold allows any professional pastry chef or advanced amateur to reproduce these exceptional desserts in their own kitchen.\u003c\/p\u003e\n\u003csection aria-labelledby=\"caracteristiques-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"caracteristiques-title\"\u003eDetailed technical specifications\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e8-cavity format — efficient professional production\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEach mold has \u003cstrong\u003e8 silicone cavities\u003c\/strong\u003e to produce 8 individual desserts per batch. Ideal size for professional pastry chefs managing daily orders (shop, caterer, restaurant) and for advanced amateurs hosting 6-8 guests. With 2 molds, you make 16 pieces at once — a size compatible with medium receptions without complex management.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMold and cavity dimensions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions of the entire mold\u003c\/strong\u003e: 30 × 17.5 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions of one cavity\u003c\/strong\u003e: Ø 5.3 cm × height 7 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e: 85 ml — balanced individual portion, neither too large nor too small\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal mold yield\u003c\/strong\u003e: 680 ml (8 × 85 ml)\u003c\/p\u003e\n\u003cp\u003eThe 85 ml size corresponds to the standard for high-end individual entremets — generous enough for 3-4 layered textures (confit insert + creamy layer + mousse + glaze), yet contained enough for an elegant tasting without being heavy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRealistic trompe-l'œil details — unique cavities\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe originality of this mold: \u003cstrong\u003eeach cavity is slightly different\u003c\/strong\u003e, with subtle variations in details (slight surface ripples, bulge variations). This is intentional — Cédric Grolet wanted to reproduce the fact that no two real lemons are ever identical. Your 8 desserts will each have their own character, like real fruits picked from the basket. This detail makes all the difference between a convincing trompe-l'œil dessert and an artificial look.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional food-grade platinum silicone\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eMade of \u003cstrong\u003eplatinum silicone\u003c\/strong\u003e (platinum-cured silicone) — the highest quality food-grade silicone available. Unlike standard silicone, platinum silicone:\u003c\/p\u003e\n\u003cp\u003e• Never alters the taste of your preparations\u003c\/p\u003e\n\u003cp\u003e• Releases no substances into food, even at high temperatures\u003c\/p\u003e\n\u003cp\u003e• Maintains its elasticity over time (does not harden)\u003c\/p\u003e\n\u003cp\u003e• Resists repeated thermal shocks without degrading\u003c\/p\u003e\n\u003cp\u003eIt is the material used in all kitchens of major Michelin-starred restaurants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eExtreme thermal resistance: -40°C to +250°C\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe mold withstands an exceptional temperature range: \u003cstrong\u003efrom -40°C to +250°C\u003c\/strong\u003e. This range allows all uses:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFreezing \/ deep freezing\u003c\/strong\u003e: to set mousses and creamy fillings before unmolding, essential for sharp pieces\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven baking\u003c\/strong\u003e: soaked biscuits, lemon financiers, individual tart bases\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal shock resistance\u003c\/strong\u003e: go from freezer to oven directly without cracking\u003c\/p\u003e\n\u003cp\u003eWider range than most silicone molds on the market (often -40°C to +220°C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSimple maintenance — dishwasher safe\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eAfter use, the mold is cleaned: 1\/ By hand with warm soapy water (recommended method to extend the life of the silicone), 2\/ In the \u003cstrong\u003edishwasher\u003c\/strong\u003e on normal setting (possible but slightly accelerates silicone aging over time). Platinum silicone does not absorb odors or food coloring — after washing, it comes out perfectly clean.\u003c\/p\u003e\n\u003cp\u003eAvoid sharp objects (knives, forks) that could cut the surface.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"grolet-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"grolet-title\"\u003eThe Cédric Grolet universe: history and signature\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWho is Cédric Grolet?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eCédric Grolet\u003c\/strong\u003e is now considered one of the best pastry chefs in the world. Pastry chef at the Meurice in Paris and then at the Opera, he revolutionized contemporary pastry with his trompe-l'œil aesthetics — desserts that perfectly imitate the appearance of real fruits but hide several sophisticated textures inside. Titles: \u003cstrong\u003eBest Restaurant Pastry Chef in the World 2017\u003c\/strong\u003e, Best Pastry Chef in the World 2018 by The Best Chef Awards, author of bestsellers \"Fruits\", \"Opéra\" and \"Pâtisserie\" (Ducasse Books).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHistory of the Grolet × Pavoni collection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003ePavoni\u003c\/strong\u003e is the Italian manufacturer of professional silicone molds of reference since 1983 — used in all the major houses worldwide (Ladurée, Fauchon, Pierre Hermé, Dalloyau). In 2018, Pavoni and Cédric Grolet signed an exclusive partnership to reproduce the chef's signature creations in mold format. The collection now includes: \u003cstrong\u003elemon\u003c\/strong\u003e (the original model), \u003cstrong\u003ehazelnut\u003c\/strong\u003e, \u003cstrong\u003echestnut\u003c\/strong\u003e, \u003cstrong\u003evanilla pods\u003c\/strong\u003e, \u003cstrong\u003esaint-honoré\u003c\/strong\u003e. Each mold is designed from 3D scans of the chef's real creations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhy lemon is the iconic model\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eLemon Trompe-l'œil Tart\u003c\/strong\u003e is the creation that launched Cédric Grolet onto the international stage. First published on Instagram in 2016, it generated millions of views and laid the foundation for a whole trend — that of \"realistic fruit\" desserts hiding complex gastronomic compositions. Even today, it is the most photographed dessert at the Meurice. This mold gives you access to the exact shape that made Grolet a pastry legend.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCédric Grolet's book \"Fruits\" — reference\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo master the technique fully, Cédric Grolet's book \u003cstrong\u003e\"Fruits\"\u003c\/strong\u003e (Ducasse Books, 2017) details the complete recipe for the Lemon Trompe-l'œil: Menton lemon cream, lemon confit, lemon mousse, yellow velvet coating. It is THE absolute reference for reproducing the authentic dessert in its entirety. The book is available in French, English, Japanese, and Korean — a worldwide success with over 100,000 copies sold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"technique-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"technique-title\"\u003eTechnique for making the lemon trompe-l'œil\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStructure of a trompe-l'œil entremet (4 textures)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe typical Grolet recipe has 4 stacked textures:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCore\u003c\/strong\u003e: a very concentrated \u003cstrong\u003elemon confit insert\u003c\/strong\u003e (zest + juice + sugar, cooked long) — gives the flavor explosion at the center\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeart surround\u003c\/strong\u003e: a smooth \u003cstrong\u003elemon cream\u003c\/strong\u003e (juice, eggs, whipped butter) — rich and long-lasting mouthfeel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMain body\u003c\/strong\u003e: a \u003cstrong\u003elight lemon mousse\u003c\/strong\u003e based on Italian meringue + juice + gelatin — airy structure\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinishing\u003c\/strong\u003e: \u003cstrong\u003elemon yellow velvet spray\u003c\/strong\u003e to reproduce the rough texture of real lemon skin\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 1 — Prepare the lemon confit inserts\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePrepare your \u003cstrong\u003elemon confit inserts\u003c\/strong\u003e in a mini silicone half-sphere mold (Ø 2.5 cm), freeze them solid. This is essential: a soft insert would mix with the mousse and ruin the textural contrast effect. Count 8 inserts for 1 full mold. Bright yellow color obtained by cooking the zest + juice + sugar for 30-40 minutes until thick jam consistency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 2 — Prepare the lemon cream\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003elemon cream\u003c\/strong\u003e is traditionally made: lemon juice + eggs + sugar + butter, cooked at 82°C in a bain-marie, then cooled and blended with an immersion blender to incorporate air. Spread the cream in a thin layer in a medium flexible mold (Ø 3.5 cm half-sphere), insert the confit insert in the center, freeze. You get a double core \"cream + confit\" to insert into the mousse.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 3 — Lemon mousse and assembly in the mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePrepare the \u003cstrong\u003elemon mousse\u003c\/strong\u003e with Italian meringue + lemon juice + gelatin + whipped cream. Fill each cavity of the Grolet mold 70% with mousse, insert the frozen core in the center, fill with the remaining mousse smoothing flush. Tap the mold lightly on the work surface to release air bubbles. \u003cstrong\u003eFreeze for at least 6 hours, ideally overnight\u003c\/strong\u003e for perfect freezing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 4 — Unmolding and velvet spray\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eOnce frozen, unmold carefully: the platinum silicone’s flexibility allows you to remove the pieces intact without breaking surface details. Place the entremets on a rack, then apply the \u003cstrong\u003eyellow lemon velvet spray\u003c\/strong\u003e (made from colored cocoa butter) from 10-15 cm away — this creates the rough texture characteristic of lemon skin. The velvet spray sets instantly on contact with the frozen pieces. Defrost 2-3 hours in the refrigerator before tasting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolate variant — \"lemon in white chocolate\" version\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eSimplified version for beginners or chocolatiers: pour \u003cstrong\u003etempered white chocolate colored yellow\u003c\/strong\u003e directly into the mold in a thin layer, then set it in the cold. You get a lemon-shaped chocolate shell that you can fill with ganache or praline. Easier than the full entremet but just as visually impressive. This variant is very popular in Easter or Christmas chocolateries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"public-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"public-title\"\u003eWho is this mold for?\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional pastry chefs — shop, caterer, restaurant\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eProfessional \u003cstrong\u003epastry chefs\u003c\/strong\u003e use this mold to offer a \u003cstrong\u003ehigh-end signature piece\u003c\/strong\u003e in their display — a lemon trompe-l'œil entremet sold for €6-12 each depending on city\/positioning. The Instagram-friendly look naturally drives store traffic. For wedding caterers, it’s THE piece that leaves a lasting impression during cocktail receptions. Gourmet restaurants use it as a signature dessert on the menu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eAdvanced amateurs — Grolet technical challenge\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eadvanced enthusiasts\u003c\/strong\u003e who have already mastered the basics of pastry (creams, mousses, frozen inserts, glazes), recreating a Grolet at home is THE ultimate challenge. It's a full weekend project (2 days of spread-out preparation), but the result is worth it: you can reproduce in your kitchen a dessert that would sell for €12 at Meurice. The guests' reactions are well worth the technical effort.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eTeachers and pastry schools — educational\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003epastry schools\u003c\/strong\u003e (CAP, Bachelor, ENSP Yssingeaux, Ferrandi, Lenôtre) regularly use Grolet molds to teach advanced techniques: creamy fillings, confits, frozen inserts, airy mousses, velvet glazes. It is the ideal teaching tool for a \"contemporary pastry\" module — recognizable shape + multiple techniques + photogenic result for student portfolios.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFood stylists and culinary photographers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eculinary photo shoots\u003c\/strong\u003e, trompe-l'œil desserts are extremely photogenic: instantly recognizable shape (a lemon), textured surface that plays with light, bright color. Food stylists working for magazines, social media, or brand campaigns frequently use these Grolet molds for visual productions. If you are a pastry content creator on Instagram\/TikTok, this mold guarantees high-performing photos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"associes-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"associes-title\"\u003eComplementary Patissland products\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther molds from the Cédric Grolet × Pavoni collection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eComplete your Grolet collection at Patissland:\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eHazelnut Trompe-l'œil mold\u003c\/strong\u003e — with the iconic shell shape\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eChestnut Trompe-l'œil mold\u003c\/strong\u003e — realistic chestnut skin texture\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eVanilla Pod mold\u003c\/strong\u003e — for long entremets\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eSaint-Honoré style mold\u003c\/strong\u003e — modern interpretation of the classic\u003c\/p\u003e\n\u003cp\u003eOwning the complete collection allows you to offer several seasonal variations in display or restaurant menu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eLemon yellow velvet spray\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEssential for achieving the authentic look: the \u003cstrong\u003eyellow velvet spray\u003c\/strong\u003e (colored cocoa butter) is applied on frozen, unmolded pieces, from 15 cm away. Creates the rough matte texture characteristic of real lemon skin. Patissland offers several brands: Callebaut PowerFlowers, PCB Creation, Silikomart. Spray in 2-3 light passes for even coverage without dripping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMolds for inserts (Silikomart half-spheres)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo make the \u003cstrong\u003econfit and creamy inserts\u003c\/strong\u003e at the heart of the entremet, you need small silicone half-sphere molds: Ø 2.5 cm for the confit, Ø 3.5 cm for the creamy + confit insert. Patissland offers the corresponding Silikomart molds that stack easily in the freezer. Huge time saver compared to DIY.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eYellow food colorings for sugar paste or mousses\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eIf you want to tint your lemon mousse to enhance the bright yellow, Patissland offers a range of \u003cstrong\u003efood colorings\u003c\/strong\u003e: Colour Mill (water-dispersible, ideal for white chocolate), gel colorings for sugar paste, concentrated powdered food colorings. For lemon, a bright yellow shade with a slight green tint (a touch of lime green) gives the most natural result.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCake drums and bases for presentation\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo present your individual Grolet desserts on a \u003cstrong\u003edisplay tray\u003c\/strong\u003e, Patissland offers: \u003cstrong\u003e12 mm white cake drum\u003c\/strong\u003e for display, \u003cstrong\u003e4 mm silver bases\u003c\/strong\u003e rectangular for transport and elegant presentation. The silver base particularly enhances yellow entremets (chromatic contrast).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"faq-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"faq-title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the difference between this mold and the Pavoni KE057 mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThis mold is the \u003cstrong\u003e\"Lemon Trompe-l'œil Mold\"\u003c\/strong\u003e signature of the Cédric Grolet × Pavoni collection — format \u003cstrong\u003e8 cavities\u003c\/strong\u003e, Ø 5.3 cm × h 7 cm, 85 ml volume per cavity, with subtle variations between cavities typical of Grolet’s philosophy. This is the mold that exactly reproduces the signature \"Lemon Tart\" served at Meurice. Check the dimensions carefully before purchase if you are looking for a precise reference to reproduce a published recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDo you need to be very experienced to use this mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo \u003cstrong\u003eachieve a result close to Grolet\u003c\/strong\u003e: yes, advanced pastry experience is necessary (creamy, mousses, frozen inserts, velvet spray). Expect a good level of enthusiast who has already made several entremets or attended training.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003esimplified use\u003c\/strong\u003e: you can very well use it to pour colored white chocolate (shells), simple mousse without insert, or even frozen yogurt for children. The mold itself is not difficult — it’s the Grolet recipe that is technical.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan the Grolet lemon tart be faithfully reproduced?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, the complete recipe is published in the book \u003cstrong\u003e\"Fruits\" by Cédric Grolet (Ducasse Books, 2017)\u003c\/strong\u003e with all exact proportions and detailed techniques. With this mold + the book + quality ingredients (Menton lemon juice, couverture cocoa butter, 200 Bloom gelatin), you will achieve a result very faithful to the original from Meurice. The only potential difference: the chef’s skill acquired over 20 years of practice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long does preparation take for 8 pieces?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor a complete Grolet entremet with double insert (confit + creamy) + mousse + velvet spray: allow \u003cstrong\u003e2 days spread out\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003e• Day 1: prepare the confit and creamy inserts, freeze them separately (2-3 hours of active work + overnight freezing)\u003c\/p\u003e\n\u003cp\u003e• Day 2: prepare the mousse, assemble the entremets in the mold, freeze (1 hour of work + minimum 6 hours freezing)\u003c\/p\u003e\n\u003cp\u003e• Finishing: unmolding + velvet spray (20 min)\u003c\/p\u003e\n\u003cp\u003e• Thawing: 2-3 hours in the refrigerator before serving\u003c\/p\u003e\n\u003cp\u003eTotal technique: about 4 hours of active work spread over 2 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan it be unmolded warm or must it be frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003emousse entremets\u003c\/strong\u003e: freezing is \u003cstrong\u003emandatory\u003c\/strong\u003e. An unfrozen mousse cannot be unmolded without deforming — it is physically impossible to achieve the trompe-l'œil details on a soft material. The mousse must be frozen solid.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003eoven baking\u003c\/strong\u003e (financiers, soft cookies): unmold while warm, shortly after removing from the oven (10 min rest). The flexibility of silicone allows for clean unmolding.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003etempered chocolate\u003c\/strong\u003e: unmold once the chocolate is fully crystallized (2-3h at 17°C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDoes the mold yellow over time?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePlatinum silicone \u003cstrong\u003edoes not yellow\u003c\/strong\u003e even after hundreds of uses — this is one of the major advantages of this premium material vs standard silicone. Some low-end silicones yellow in areas exposed to heat or fats — not Pavoni silicone. Your mold will keep its white\/translucent appearance for years of intensive use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the average lifespan?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eWith careful use (preferably hand washing, no sharp utensils, flat storage): a Pavoni platinum silicone mold lasts \u003cstrong\u003e5-10 years in domestic use\u003c\/strong\u003e and \u003cstrong\u003e2-5 years in intensive professional use\u003c\/strong\u003e (multiple uses per week). Signs of end of life: loss of elasticity, small cracks at the corners, difficulty unmolding. At that point, replace with a new one as degraded silicone can release micro-particles.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhere can I see a video example of the technique?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eCédric Grolet has published several \u003cstrong\u003eofficial tutorials\u003c\/strong\u003e on his Instagram account (@cedricgrolet) and on the YouTube channel \"Cédric Grolet\". His slow-motion teardown videos revealing the inside of the trompe-l'œil have gone viral and are extraordinary educational references. You can also find TV reports and documentaries (Canal+, Netflix series \"Chef's Table: Pastry\").\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs it suitable for frozen desserts sold in the deli section?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, perfectly. \u003cstrong\u003eGrolet entremets\u003c\/strong\u003e are naturally products that keep very well frozen (texture stable up to 2-3 months at -18°C). Many professional pastry chefs produce in batches and store in the freezer, thawing on demand for display. The velvet spray is applied only when taken out of the freezer — the mold itself perfectly withstands repeated freeze\/thaw cycles thanks to its thermal range of -40°C to +250°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to store the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eStore the mold \u003cstrong\u003eflat\u003c\/strong\u003e (not folded, not rolled) in a \u003cstrong\u003edry and temperate\u003c\/strong\u003e place. Ideally in its original box or on a dedicated shelf. Avoid crushing it under heavy objects (this could deform the impressions over time). Avoid direct sunlight and heat sources (oven, radiator). A well-stored mold retains its elasticity and sharp details for years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168888107050,"sku":"AF006S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-citrons-by-cedric-grolet-pavoni-1.png?v=1772135565"},{"product_id":"moule-trompe-loeil-marron-by-cedric-grolet","title":"Trompe l'oeil Mold - Chestnuts by Cédric Grolet","description":"\u003ch3\u003ePavoni Cédric Grolet - Chestnut Trompe l'œil Mold (Double Silicone Mold with 8 Cavities)\u003c\/h3\u003e\n\u003cp\u003eExplore the world of culinary trompe-l'œil with the \u003cstrong\u003eChestnut Trompe l'œil Mold\u003c\/strong\u003e by Pavoni, designed by master pastry chef Cédric Grolet. This double silicone mold offers 8 cavities specifically designed to faithfully reproduce the shape of a chestnut, down to the smallest detail. Perfect for passionate chefs and pastry chefs, it allows the creation of individual 3D portions that captivate with their realism.\u003c\/p\u003e\n\u003cp\u003eCédric Grolet, awarded \u003cstrong\u003eBest Pastry Chef in the World 2018\u003c\/strong\u003e, imagined this unique range, where every detail contributes to a perfect illusion, offering culinary creations of surprising authenticity. In addition to the chestnut, this collection also includes trompe-l'œil molds to represent lemons and hazelnuts, for a complete artistic and gustatory experience.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions per cavity:\u003c\/strong\u003e Diameter 5.3 cm x Height 5.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall mold dimensions:\u003c\/strong\u003e 30 cm x 17.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity per cavity:\u003c\/strong\u003e 85 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 8 3D cavities\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality food-grade non-stick silicone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance:\u003c\/strong\u003e -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare instructions:\u003c\/strong\u003e Dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eKey Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Design:\u003c\/strong\u003e Each cavity is meticulously designed to capture the subtle details of the chestnut, creating individual portions with stunning realism.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Quality Material:\u003c\/strong\u003e Made from food-grade silicone, this mold is flexible, durable, and resistant, ensuring easy release without compromising detail precision.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Versatility:\u003c\/strong\u003e This mold is ideal for cold preparations such as ice creams or mousses, but also suitable for hot creations baked in the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Maintenance:\u003c\/strong\u003e Designed for intensive use, this mold is dishwasher safe for effortless cleaning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsage Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe l'œil Creations:\u003c\/strong\u003e For optimal visual effect, use glazes, spray velvet, or edible powders to reproduce the natural texture of the chestnut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Demolding:\u003c\/strong\u003e Thanks to the silicone’s flexibility, creations can be easily unmolded by gently pressing each cavity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreative Variations:\u003c\/strong\u003e This mold is perfect for individual pastries but can also be used for frozen desserts or creative confections.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCédric Grolet x Pavoni Collection\u003c\/h3\u003e\n\u003cp\u003eThis exclusive \"Trompe l'œil\" range by Pavoni, designed by Cédric Grolet, consists of several silicone molds that reproduce fruits and nuts in 3D with amazing realism. In addition to the \u003cstrong\u003echestnut mold\u003c\/strong\u003e, the collection also includes molds for trompe-l'œil \u003cstrong\u003ehazelnuts\u003c\/strong\u003e and \u003cstrong\u003elemons\u003c\/strong\u003e. Each mold is a work of art in itself, designed to enhance your pastry creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eTransform your kitchen into a culinary art workshop with the \u003cstrong\u003eChestnut Trompe l'œil Mold by Pavoni and Cédric Grolet\u003c\/strong\u003e. This professional mold is an essential tool for all pastry chefs wishing to add a touch of originality and sophistication to their creations.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168907407402,"sku":"AF007S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-marrons-by-cedric-grolet-pavoni-1.png?v=1772135573"},{"product_id":"moule-trompe-loeil-noisette-by-cedric-grolet","title":"Trompe l'oeil Mold - Hazelnuts by Cédric Grolet","description":"\u003ch2\u003eSilicone Mold Hazelnut 3D, Cédric Grolet for Pavoni (AF001), 8 cavities 82 ml\u003c\/h2\u003e\n\u003cp\u003eStep into haute pastry with the \u003cstrong\u003eMoule Noisette 3D\u003c\/strong\u003e, from the prestigious collaboration between Chef \u003cstrong\u003eCédric Grolet\u003c\/strong\u003e and Pavoni Italia. This professional mold from the \u003cstrong\u003eCédric Grolet for Pavoni\u003c\/strong\u003e range is the ultimate tool to create the famous trompe-l'œil desserts. Its ingenious design allows you to reproduce the exact volume of a hazelnut with striking organic realism, thanks to a \u003cstrong\u003edouble hinged mold system\u003c\/strong\u003e that forms a whole 3D hazelnut with no visible seam line.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, we distribute the \u003cstrong\u003ecomplete Cédric Grolet × Pavoni collection\u003c\/strong\u003e: lemon, hazelnut, chestnut, vanilla pods, saint-honoré. The hazelnut mold is one of the iconic models in the range, recognizable by its perfectly spherical shape with the small characteristic cap of the fruit. A professional reference used by pastry chefs who want to create the \u003cstrong\u003etrompe-l'œil desserts\u003c\/strong\u003e that have become a signature of contemporary pastry.\u003c\/p\u003e\n\u003csection aria-labelledby=\"caracteristiques-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"caracteristiques-title\"\u003eDetailed technical features\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e360° design with double hinged mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eUnlike classic half-sphere molds that require assembling two halves after demolding (with a visible seam line), this model consists of \u003cstrong\u003etwo hinged parts that snap together\u003c\/strong\u003e to form a whole hazelnut. The result: a full 3D volume with no visible seam line on the surface. This fundamentally distinguishes this mold from standard productions and allows for the iconic trompe-l'œil realism of Cédric Grolet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOrganic realism, direct molding\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe texture and curves of each cavity were \u003cstrong\u003edirectly molded from models created by Cédric Grolet\u003c\/strong\u003e, capturing every irregularity for a \"more lifelike than nature\" finish. Each cavity is slightly different (just like two real hazelnuts in nature), giving your 8 pieces a unique and authentic character. This attention to detail is what sets a true signature mold apart from a generic silicone mold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFormat 8 cavities, efficient professional production\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEach mold has \u003cstrong\u003e8 individual 3D volume cavities\u003c\/strong\u003e. You produce 8 individual desserts per batch. Ideal format for professional pastry chefs handling daily orders (shop, caterer, restaurant) as well as advanced amateurs hosting 6 to 8 guests. With two molds in parallel, you make 16 pieces at once, a size compatible with medium-sized receptions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eExact dimensions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions of the entire mold\u003c\/strong\u003e: 300 × 175 mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions of a hazelnut\u003c\/strong\u003e: Ø 54 mm × height 60 mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e: 82 ml (refined individual portion)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal mold yield\u003c\/strong\u003e: 656 ml (8 × 82 ml)\u003c\/p\u003e\n\u003cp\u003eThe 82 ml size corresponds to the standard for high gastronomy individual entremets. Generous enough to hold several stacked textures (praline insert + cream + mousse), compact enough for an elegant tasting without heaviness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHigh-density platinum silicone, Pavoni quality\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eMade of \u003cstrong\u003ehigh-density platinum silicone\u003c\/strong\u003e, this mold is designed to withstand intensive use in pastry labs or home kitchens. Platinum silicone (platinum-cured) is the highest quality food-grade silicone available. It never alters the taste of preparations, releases no substances even at high temperatures, and retains its elasticity over time. It is the material used in all kitchens of the world’s top pastry houses.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eThermal resistance, 40°C to +250°C\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eParticularly wide temperature range, \u003cstrong\u003efrom -40°C to +250°C\u003c\/strong\u003e. This range allows:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFreezing and deep-freezing\u003c\/strong\u003e to set mousses and creams before unmolding, essential for obtaining clean pieces with all the mold details\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven baking\u003c\/strong\u003e for soaked biscuits, hazelnut financiers, individual tart bases integrated into the assembly\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDishwasher compatibility\u003c\/strong\u003e to simplify cleaning in production\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"technique-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"technique-title\"\u003eTechnique for making the hazelnut trompe-l'œil\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStructure of a hazelnut trompe-l'œil entremet\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe typical Grolet recipe for hazelnut includes 3 to 4 stacked textures:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCore\u003c\/strong\u003e: a \u003cstrong\u003eflowing hazelnut praline insert\u003c\/strong\u003e for the surprise effect when tasting, a highlight of discovering the dessert\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeart surround\u003c\/strong\u003e: a smooth \u003cstrong\u003ehazelnut cream\u003c\/strong\u003e, a rich and lasting link on the palate that adds roundness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMain body\u003c\/strong\u003e: a \u003cstrong\u003elight hazelnut mousse\u003c\/strong\u003e based on Italian meringue or set custard, airy structure\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExterior finishing\u003c\/strong\u003e: a \u003cstrong\u003ethin milk chocolate shell\u003c\/strong\u003e or \u003cstrong\u003ebrown velvet spray\u003c\/strong\u003e to reproduce the color and rough texture of the hazelnut shell\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 1, Prepare the flowing praline insert\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePrepare your \u003cstrong\u003ehazelnut praline inserts\u003c\/strong\u003e using a 50 to 60% hazelnut praline, to which you add a small amount of gelatin to set just enough when frozen (soft insert when tasting, not hard). Pour into a mini silicone half-sphere mold (Ø 2.5 cm), freeze very hard for at least 6 hours. This is essential; a soft insert would mix with the mousse and ruin the textural contrast effect. Plan 8 inserts for 1 full mold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 2, Hazelnut crémeux and core assembly\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ehazelnut crémeux\u003c\/strong\u003e is made classically: milk + cream + egg yolks + sugar + hazelnut praline, cooked at 82°C in a bain-marie, then cooled and blended with an immersion blender to incorporate air. Spread the crémeux in a thin layer in an intermediate flexible mold (Ø 3.5 cm half-sphere), insert the praline insert in the center, freeze. You get a double core \"crémeux + flowing praline\" to insert into the mousse.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 3, Hazelnut mousse and assembly in the mold\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003ePrepare the \u003cstrong\u003eairy hazelnut mousse\u003c\/strong\u003e with Italian meringue + hazelnut cream (milk + yolks + praline) + gelatin + whipped cream. Fill each cavity of the Grolet mold to 70% with the mousse, clasp the two parts of the mold together (this is where the double mold design really makes sense), insert the frozen core through the top opening, fill with the remaining mousse. Tap the mold lightly on the work surface to remove air bubbles. \u003cstrong\u003eFreeze for at least 6 hours, ideally overnight\u003c\/strong\u003e for perfect freezing through.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStep 4, Unmolding and finishing \"hazelnut shell\"\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eOnce the preparation is frozen through (minimum -18°C), \u003cstrong\u003ecarefully unclasp the two parts of the mold\u003c\/strong\u003e. The flexibility of platinum silicone allows releasing the spherical shape without deformation or cracking, by simple pressure. Place the pieces on a rack, then apply the finishing:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOption 1, Brown velvet spray\u003c\/strong\u003e for the powdered\/snow effect on the hazelnut base\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOption 2, Light brushing with edible gold colorant\u003c\/strong\u003e or \u003cstrong\u003echocolate mirror glaze\u003c\/strong\u003e for the hazelnut cap and a more luxurious effect\u003c\/p\u003e\n\u003cp\u003eDefrost 2 to 3 hours in the refrigerator before tasting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHazelnut chocolate shell variant\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eSimplified version for chocolatiers: pour \u003cstrong\u003etempered milk hazelnut chocolate\u003c\/strong\u003e directly into the mold in a thin layer, tilt to coat all the walls, pour out the excess, chill to set. You get a \u003cstrong\u003ehazelnut-shaped chocolate shell\u003c\/strong\u003e that you can fill with praline ganache, crunchy praline, or gianduja. Seal with a second layer of chocolate. Spectacular for Easter, Christmas chocolate shops, or for \"dried fruit\" themed collections.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"grolet-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"grolet-title\"\u003eThe Cédric Grolet universe and the Pavoni collection\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eThe hazelnut in the Cédric Grolet universe\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eAfter the worldwide success of the \u003cstrong\u003eLemon Trompe-l'œil\u003c\/strong\u003e, Cédric Grolet extended his signature to several iconic dried fruits. The \u003cstrong\u003ehazelnut\u003c\/strong\u003e is one of his flagship creations, paired with hazelnut praline, which is a classic of French pastry. This dessert regularly appears in his books and on his social media (Instagram @cedricgrolet). The AF001 mold allows you to reproduce this distinctive shape exactly in your own kitchen or lab.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eReference AF001, signature collection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe reference \u003cstrong\u003eAF001\u003c\/strong\u003e corresponds to the first signature model of the Cédric Grolet collection for Pavoni. Each mold in the range has its code: AF001 hazelnut, followed by other models (lemon, chestnut, vanilla, saint-honoré). These codes make identification easy in Pavoni catalogs and allow professionals to order without ambiguity. If you are developing a complete Grolet collection, keep these references for your inventory.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePavoni Italia, a reference manufacturer\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003ePavoni\u003c\/strong\u003e is the Italian manufacturer of professional silicone molds, a benchmark since 1983. Its molds are used in all the major pastry houses worldwide. In 2018, Pavoni and Cédric Grolet signed an exclusive partnership to reproduce the chef’s signature creations in mold format. Each mold is designed from 3D scans of the chef’s real creations, ensuring absolute fidelity to the original dessert served in his pastry shops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eThe book \"Fruits\" by Cédric Grolet, a technical reference\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo master the Grolet technique completely, the book \u003cstrong\u003e\"Fruits\" by Cédric Grolet\u003c\/strong\u003e (Ducasse Books, 2017) details the full recipes for various trompe-l'œil: candied fruits, creamy fillings, mousses, velvet coatings. It is THE ultimate reference for reproducing authentic desserts in their entirety. The book is available in French, English, Japanese, and Korean, and has sold over 100,000 copies worldwide. The hazelnut dessert is covered in detail with exact proportions and techniques.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"public-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"public-title\"\u003eWho is this mold for?\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional pastry chefs, shops, and caterers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional pastry chefs\u003c\/strong\u003e use this mold to offer a \u003cstrong\u003ehigh-end signature piece\u003c\/strong\u003e in their display. A hazelnut trompe-l'œil dessert stands out immediately from classic cakes and catches customers' eyes. The Instagram-friendly visual naturally drives traffic. For event caterers, it is a memorable piece at cocktail receptions and weddings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolatiers, shell and bonbon variations\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003eChocolatiers\u003c\/strong\u003e use this mold in many ways: chocolate shells filled with praline, large chocolate hazelnuts for Easter collections, signature bonbons in a premium selection. The instantly recognizable shape and realistic details make these pieces culinary collectibles that customers buy as much for their aesthetics as for their taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eAdvanced amateurs, Grolet technical challenge\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eadvanced enthusiasts\u003c\/strong\u003e who already master the basics of pastry (creamy fillings, mousses, frozen inserts, glazes), recreating a Grolet at home is one of the ultimate challenges. It is a full weekend project (2 days of spread-out preparation), but the result is spectacular. Guests' reactions to a tray of 8 homemade trompe-l'œil hazelnuts are well worth the technical effort invested.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePastry schools and training\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e\u003cstrong\u003ePastry schools\u003c\/strong\u003e use Grolet molds to teach advanced techniques: creamy fillings, flowing pralines, frozen inserts, airy mousses, velvet glazes. It is an ideal teaching tool for a \"contemporary pastry\" module. The recognizable shape combined with the multiple required techniques makes it an excellent exercise to synthesize skills.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFood stylists and content creators\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eculinary photo shoots\u003c\/strong\u003e, trompe-l'œil molds are extremely photogenic: instantly recognizable shape, textured surface that plays with light, warm hazelnut color. Food stylists and content creators on Instagram or TikTok often use these Grolet molds for engaging visual productions. If you are a pastry content creator, this mold guarantees high-impact photos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"associes-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"associes-title\"\u003eComplementary products at Patissland\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther molds from the Cédric Grolet × Pavoni collection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eComplete your Grolet collection at Patissland:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLemon Trompe-l'œil mold\u003c\/strong\u003e, 8 individual cavities\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKE057 Lemon mold\u003c\/strong\u003e, unique large size 1215 ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChestnut Trompe-l'œil mold\u003c\/strong\u003e, realistic chestnut skin texture\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVanilla Pod mold\u003c\/strong\u003e, for long desserts\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSaint-Honoré mold\u003c\/strong\u003e, a modern take on the classic\u003c\/p\u003e\n\u003cp\u003eOwning the complete collection allows offering several seasonal variations in display or restaurant menu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHazelnut praline and hazelnut paste\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo make the flowing praline insert and hazelnut mousse, Patissland offers a range of \u003cstrong\u003ehazelnut pralines\u003c\/strong\u003e and \u003cstrong\u003epure hazelnut paste\u003c\/strong\u003e of professional quality. The choice of praline is crucial; a good 50 to 60% praline gives a dessert with aromatic depth that low-end products cannot reach.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eBrown velvet spray and gold colorings\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEssentials for achieving the authentic look:\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003ebrown velvet spray\u003c\/strong\u003e (colored cocoa butter) is applied on frozen unmolded pieces from 15 cm distance, creating the rough matte texture characteristic of the hazelnut shell\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003egold food coloring\u003c\/strong\u003e to apply with a brush on certain areas for a premium luminous effect\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003echocolate mirror glaze\u003c\/strong\u003e for a shinier finish like \"coated hazelnut\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMolds for inserts (Silikomart half-spheres)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo make the \u003cstrong\u003epraline and crémeux inserts\u003c\/strong\u003e at the heart of the entremet, you need small silicone half-sphere molds, Ø 2.5 cm for the praline and Ø 3.5 cm for the double praline + crémeux core. Patissland offers the corresponding Silikomart molds that stack easily in the freezer. Huge time saver compared to homemade DIY.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCouverture chocolate and coatings\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor the \u003cstrong\u003emilk chocolate shell\u003c\/strong\u003e version, Patissland offers several professional quality couverture chocolates. For an authentic trompe-l'œil hazelnut, choose a milk chocolate with natural hazelnut notes. For the mirror glaze version, a \u003cstrong\u003e70% dark chocolate\u003c\/strong\u003e gives the most visually elegant result.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSosa pistachio paste, complementing Grolet recipes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eIf you develop a \u003cstrong\u003ecomplete Grolet collection\u003c\/strong\u003e with several variations of dried fruits, the \u003cstrong\u003eSosa pistachio paste 1 kg\u003c\/strong\u003e is essential for pistachio-raspberry entremets and pistachio crémeux that often accompany hazelnuts in a display. Highly appreciated thematic consistency \"premium dried fruits\" by customers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection aria-labelledby=\"faq-title\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"faq-title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat sets this mold apart from a classic half-sphere mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThree fundamental differences:\u003c\/p\u003e\n\u003cp\u003e1. The \u003cstrong\u003edouble articulated mold system\u003c\/strong\u003e allows forming a whole 3D hazelnut without a visible seam line, whereas a half-sphere mold produces two shells to assemble with a clear demarcation\u003c\/p\u003e\n\u003cp\u003e2. The \u003cstrong\u003eorganic texture and details\u003c\/strong\u003e were molded directly from Cédric Grolet’s models, offering realism impossible to achieve with a generic mold\u003c\/p\u003e\n\u003cp\u003e3. The \u003cstrong\u003ePavoni high-density platinum silicone\u003c\/strong\u003e offers durability and unmolding precision far superior to standard silicones\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDo you need to be very experienced to use this mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eTo \u003cstrong\u003eachieve a result close to Grolet\u003c\/strong\u003e, yes, advanced pastry experience is necessary (creamy layers, mousses, frozen inserts, velvet spray). Expect a good level of enthusiast who has already made several multi-texture entremets.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003esimplified use\u003c\/strong\u003e, you can very well use it to pour colored hazelnut milk chocolate (shells), simple mousse without insert, or even hazelnut ice cream. The mold itself is not difficult; it’s the full Grolet recipe that is technical.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow does the articulated double mold system work?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe mold consists of two silicone plates that fit together precisely. Each plate contains 8 half-cavities. You fill the cavities of the bottom plate with mousse, insert the frozen core, cover with more mousse, then position the top plate over it with a clipping system that ensures perfect sealing between the two parts. After freezing, you unclip the two plates and the hazelnuts come out intact, perfectly spherical and without a seam line.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you faithfully reproduce Grolet’s hazelnut dessert?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, the full recipe is published in the book \u003cstrong\u003e\"Fruits\" by Cédric Grolet\u003c\/strong\u003e (Ducasse Books) with all exact proportions and detailed techniques. With this mold + the book + quality ingredients (50 to 60% hazelnut praline, couverture cocoa butter, 200 Bloom gelatin), you will get a result very faithful to the original. The only potential difference is the chef’s skill acquired through many years of daily practice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long does it take to prepare 8 pieces?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eFor a complete Grolet entremet with double insert (runny praline + creamy) + mousse + velvet finish, count on \u003cstrong\u003e2 days spread out\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003eDay 1, prepare the praline and creamy inserts, freeze them separately (2 to 3 hours of active work + overnight freezing)\u003c\/p\u003e\n\u003cp\u003eDay 2, prepare the mousse, assemble the entremets in the mold, clip, freeze (1 hour of work + minimum 6 hours freezing)\u003c\/p\u003e\n\u003cp\u003eFinishing, unmolding + velvet spray or glaze (20 minutes)\u003c\/p\u003e\n\u003cp\u003eThawing, 2 to 3 hours in the refrigerator before serving\u003c\/p\u003e\n\u003cp\u003eTotal technical time, about 4 hours of active work spread over 2 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you bake in the oven with this mold?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, up to 250°C, but this is not the mold’s main use. It is designed for \u003cstrong\u003emousse entremets + velvet finish\u003c\/strong\u003e (no baking). However, you can use it for soft hazelnut biscuits, financiers, or madeleines in the original shape. Note, however, that the 3D spherical shape is better suited for preparations that keep their structure (set mousses) than for batters that rise irregularly during baking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to clean the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003e1. Unclip the two parts of the mold\u003c\/p\u003e\n\u003cp\u003e2. Wash by hand with \u003cstrong\u003ewarm soapy water\u003c\/strong\u003e using a soft sponge (recommended method to extend silicone lifespan)\u003c\/p\u003e\n\u003cp\u003e3. Rinse thoroughly and let dry completely in open air before storage\u003c\/p\u003e\n\u003cp\u003eDishwasher use is possible but slightly accelerates silicone aging in the long term. Avoid sharp objects (knives, forks) that could cut the surface and compromise future unmolding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the lifespan for intensive professional use?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eWith intensive use (several uses per week, frequent freeze\/thaw cycles, repeated washing), a typical lifespan of \u003cstrong\u003e2 to 5 years\u003c\/strong\u003e for a Pavoni platinum silicone. With occasional use (1 to 2 times per month), 5 to 10 years. Signs of end of life include loss of elasticity in the clipping system, cracks at the corners, difficulty unmolding. Platinum silicone is among the most durable available, much more so than standard silicones which wear out in 6 to 12 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs it suitable for entremets sold frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, perfectly. The \u003cstrong\u003eGrolet entremets\u003c\/strong\u003e are naturally products that keep very well frozen (texture stable for 2 to 3 months at -18°C). Many professional pastry chefs produce in batches and store in the freezer, thawing on demand for display. The velvet finish or glaze is applied only when taken out of the freezer. The mold perfectly withstands repeated freeze\/thaw cycles thanks to its thermal range of -40°C to +250°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to store the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eStore the mold \u003cstrong\u003eflat\u003c\/strong\u003e, with the two parts separated or clipped together, in a \u003cstrong\u003edry and temperate\u003c\/strong\u003e place. Ideally in its original box or on a dedicated shelf. Avoid crushing it under heavy objects that could deform the impressions over time. Avoid direct sunlight and heat sources (oven, radiator). A well-stored mold retains its elasticity and sharp details for years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":32168919859242,"sku":"AF008S","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-trompe-l-oeil-noisettes-by-cedric-grolet-pavoni-1.png?v=1772135582"},{"product_id":"moule-tulip-by-antonio-bachour","title":"Tulip Mold by Antonio Bachour","description":"\u003cp\u003eThe \u003cstrong\u003eTulip Mold\u003c\/strong\u003e by Pavoni, designed by the renowned pastry chef \u003cstrong\u003eAntonio Bachour\u003c\/strong\u003e, is a perfect choice for pastry professionals looking to add a touch of elegance to their creations. This high-quality silicone mold is ideal for making delicate single servings in the shape of a tulip, offering a refined visual presentation for each dessert.\u003c\/p\u003e\n\u003ch4\u003eProduct Features:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality silicone, 100% food-grade, ensuring optimal flexibility and easy unmolding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Dimensions:\u003c\/strong\u003e 300 mm x 400 mm, perfectly suited to professional kitchen standards.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of Cavities:\u003c\/strong\u003e 20, allowing the preparation of multiple desserts in a single use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity Dimensions:\u003c\/strong\u003e Ø 55 mm x h 56 mm, designed for elegant and well-defined portions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per Cavity:\u003c\/strong\u003e 90 ml, ideal for harmonious and generous individual servings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAdvantages:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e Usable across a wide temperature range, from -40°C to +250°C. This mold is perfect for applications in both the freezer and the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEase of Use:\u003c\/strong\u003e Its flexibility allows for quick and flawless unmolding, ensuring a perfect result every time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDurability:\u003c\/strong\u003e Designed for intensive professional use, resistant to many usage cycles while maintaining its non-stick properties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis Pavoni Tulip mold is the ideal choice for chefs and pastry chefs wishing to enhance their desserts with precise and elegant shapes. Add a touch of originality and sophistication to your creations with this innovative mold signed by Antonio Bachour.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39966776492074,"sku":"PX4365S","price":37.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-tulip-by-antonio-bachour-pavoni-1.jpg?v=1772141758"},{"product_id":"moule-silicone-pavoni-berry-35-cavites-framboises","title":"Small Raspberry Mold","description":"\u003ch3 data-start=\"680\" data-end=\"744\" class=\"\"\u003ePavoni Berry Mold – Organic shapes and culinary elegance\u003c\/h3\u003e\n\u003cp data-start=\"746\" data-end=\"1027\" class=\"\"\u003eDiscover the Pavoni Berry mold, an exceptional tool for chefs and pastry enthusiasts seeking natural and refined shapes. Made from high-quality food-grade silicone, this mold allows you to create delicate bites and decorations with a unique visual appeal.\u003c\/p\u003e\n\u003cp data-start=\"1029\" data-end=\"1228\" class=\"\"\u003eIdeal for use in both pastry and savory cooking, the Berry mold is perfect for modern creations, miniature entremets, cocktail pieces, or elegant inserts.\u003c\/p\u003e\n\u003chr data-start=\"1230\" data-end=\"1233\" class=\"\"\u003e\n\u003ch3 data-start=\"1235\" data-end=\"1266\" class=\"\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul data-start=\"1268\" data-end=\"1632\"\u003e\n\u003cli data-start=\"1268\" data-end=\"1310\" class=\"\"\u003e\n\u003cp data-start=\"1270\" data-end=\"1310\" class=\"\"\u003e\u003cstrong data-start=\"1270\" data-end=\"1293\"\u003eMold dimensions\u003c\/strong\u003e : 300 x 175 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1311\" data-end=\"1366\" class=\"\"\u003e\n\u003cp data-start=\"1313\" data-end=\"1366\" class=\"\"\u003e\u003cstrong data-start=\"1313\" data-end=\"1339\"\u003eCavity dimensions\u003c\/strong\u003e : Ø 24 x 27 mm (height)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1367\" data-end=\"1402\" class=\"\"\u003e\n\u003cp data-start=\"1369\" data-end=\"1402\" class=\"\"\u003e\u003cstrong data-start=\"1369\" data-end=\"1393\"\u003eVolume per mold\u003c\/strong\u003e: 7 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1403\" data-end=\"1444\" class=\"\"\u003e\n\u003cp data-start=\"1405\" data-end=\"1444\" class=\"\"\u003e\u003cstrong data-start=\"1405\" data-end=\"1426\"\u003eNumber of cavities\u003c\/strong\u003e: 35 molds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1445\" data-end=\"1500\" class=\"\"\u003e\n\u003cp data-start=\"1447\" data-end=\"1500\" class=\"\"\u003e\u003cstrong data-start=\"1447\" data-end=\"1459\"\u003eMaterial\u003c\/strong\u003e: 100% professional platinum silicone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1501\" data-end=\"1548\" class=\"\"\u003e\n\u003cp data-start=\"1503\" data-end=\"1548\" class=\"\"\u003e\u003cstrong data-start=\"1503\" data-end=\"1526\"\u003eOperating range\u003c\/strong\u003e: from -40°C to +250°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1549\" data-end=\"1632\" class=\"\"\u003e\n\u003cp data-start=\"1551\" data-end=\"1632\" class=\"\"\u003e\u003cstrong data-start=\"1551\" data-end=\"1568\"\u003eCompatibility\u003c\/strong\u003e: oven, freezer, blast chiller, dishwasher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1634\" data-end=\"1637\" class=\"\"\u003e\n\u003ch3 data-start=\"1639\" data-end=\"1674\" class=\"\"\u003eAdvantages of the Berry Pavoni mold\u003c\/h3\u003e\n\u003cul data-start=\"1676\" data-end=\"2161\"\u003e\n\u003cli data-start=\"1676\" data-end=\"1763\" class=\"\"\u003e\n\u003cp data-start=\"1678\" data-end=\"1763\" class=\"\"\u003e\u003cstrong data-start=\"1678\" data-end=\"1701\"\u003eDetail finesse\u003c\/strong\u003e: nature-inspired design for a refined presentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1764\" data-end=\"1865\" class=\"\"\u003e\n\u003cp data-start=\"1766\" data-end=\"1865\" class=\"\"\u003e\u003cstrong data-start=\"1766\" data-end=\"1790\"\u003ePerfect unmolding\u003c\/strong\u003e: non-stick silicone ensuring perfect release of preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1866\" data-end=\"1971\" class=\"\"\u003e\n\u003cp data-start=\"1868\" data-end=\"1971\" class=\"\"\u003e\u003cstrong data-start=\"1868\" data-end=\"1890\"\u003eGreat versatility\u003c\/strong\u003e: ideal for mousses, creamy fillings, inserts, ganaches, decorations, or crunchy elements\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1972\" data-end=\"2072\" class=\"\"\u003e\n\u003cp data-start=\"1974\" data-end=\"2072\" class=\"\"\u003e\u003cstrong data-start=\"1974\" data-end=\"2005\"\u003eHigh thermal resistance\u003c\/strong\u003e: designed for thermal shocks and intensive use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2073\" data-end=\"2161\" class=\"\"\u003e\n\u003cp data-start=\"2075\" data-end=\"2161\" class=\"\"\u003e\u003cstrong data-start=\"2075\" data-end=\"2095\"\u003eQuick cleaning\u003c\/strong\u003e: dishwasher safe or cleans with warm soapy water\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2163\" data-end=\"2166\" class=\"\"\u003e\n\u003ch3 data-start=\"2168\" data-end=\"2197\" class=\"\"\u003eUsage suggestions\u003c\/h3\u003e\n\u003cul data-start=\"2199\" data-end=\"2403\"\u003e\n\u003cli data-start=\"2199\" data-end=\"2255\" class=\"\"\u003e\n\u003cp data-start=\"2201\" data-end=\"2255\" class=\"\"\u003eMini cheesecakes, fruity domes, or filled chocolates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2256\" data-end=\"2302\" class=\"\"\u003e\n\u003cp data-start=\"2258\" data-end=\"2302\" class=\"\"\u003eInserts for entremets or tiered cakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2303\" data-end=\"2352\" class=\"\"\u003e\n\u003cp data-start=\"2305\" data-end=\"2352\" class=\"\"\u003eSavory appetizers or plant-based creations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2353\" data-end=\"2403\" class=\"\"\u003e\n\u003cp data-start=\"2355\" data-end=\"2403\" class=\"\"\u003eArtistic decorations for gourmet plates\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2405\" data-end=\"2408\" class=\"\"\u003e\n\u003ch3 data-start=\"2410\" data-end=\"2425\" class=\"\"\u003ePro tip\u003c\/h3\u003e\n\u003cp data-start=\"2427\" data-end=\"2589\" class=\"\"\u003eFor optimal results, place the mold in the freezer for a few minutes before unmolding. You will get clean pieces, ready to enhance your presentations.\u003c\/p\u003e\n\u003chr data-start=\"2591\" data-end=\"2594\" class=\"\"\u003e\n\u003cp data-start=\"2596\" data-end=\"2777\" class=\"\"\u003eGive your creations a mold of excellence. The Pavoni Berry is a must-have in creative kitchens.\u003cbr data-start=\"2713\" data-end=\"2716\"\u003e\u003cstrong data-start=\"2716\" data-end=\"2777\" data-is-last-node=\"\"\u003eAdd it now to your professional equipment.\u003c\/strong\u003e\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":39969813168170,"sku":"GG017S","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/products\/moule-petites-framboises-pavoni-1.jpg?v=1772141779"},{"product_id":"moule-trompe-loeil-fraise","title":"Strawberry Trompe l'Oeil Mold","description":"\u003ch2\u003eSilikomart Fragole e Panna mold, 6 3D strawberries of 95 ml, professional silicone\u003c\/h2\u003e\n\n\u003cp\u003eCreate \u003cstrong\u003eindividual strawberry entremets with trompe-l'œil effect\u003c\/strong\u003e using the \u003cstrong\u003eFragole e Panna\u003c\/strong\u003e silicone mold by Silikomart. This mold reproduces the elongated shape and characteristic micro-reliefs of a ripe strawberry, in a balanced individual portion size of 95 ml. Made from professional-grade platinum silicone, it offers all the versatility expected from a high-end mold: freezing, oven baking, dishwasher compatibility.\u003c\/p\u003e\n\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, we offer several strawberry molds from the Silikomart range to suit all uses. The \u003cstrong\u003eFragole e Panna\u003c\/strong\u003e stands out with its \u003cstrong\u003eclassic straight shape of Gariguette-type strawberry\u003c\/strong\u003e, with 6 cavities, an ideal format to serve a table of 6 guests or to stock a small shop display. The evocative Italian name, \"Fragole e Panna\" (strawberries and cream), recalls the strawberry-whipped cream pairing, a European pastry classic for decades.\u003c\/p\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"caracteristiques-title\"\u003e\n  \u003ch2 id=\"caracteristiques-title\" class=\"patissland-faq__title\"\u003eDetailed technical specifications\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e6-cavity format, 95 ml per strawberry\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe mold has \u003cstrong\u003e6 individual cavities\u003c\/strong\u003e shaped like 3D strawberries. Each cavity has a volume of \u003cstrong\u003e95 ml\u003c\/strong\u003e, which corresponds to the standard for high-end individual desserts. Generous enough to hold multiple layered textures (coulis insert + creamy + mousse), yet contained enough for an elegant tasting without heaviness.\u003c\/p\u003e\n      \u003cp\u003eTotal mold capacity: 570 ml (6 × 95 ml).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePrecise dimensions per strawberry\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eDiameter\u003c\/strong\u003e: 59 mm\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHeight\u003c\/strong\u003e: 61 mm\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eVolume\u003c\/strong\u003e: 95 ml\u003c\/p\u003e\n      \u003cp\u003eThese proportions produce a strawberry of realistic size, close to a well-developed garden strawberry. The height slightly exceeds the diameter (61 mm vs 59 mm), faithfully respecting the natural shape of a strawberry, which is always a bit taller than wide.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHigh-quality platinum silicone\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eMade of \u003cstrong\u003efood-grade platinum silicone\u003c\/strong\u003e, the highest quality silicone for pastry. Features:\u003c\/p\u003e\n      \u003cp\u003eNatural non-stick, perfect unmolding without prior greasing\u003c\/p\u003e\n      \u003cp\u003eOptimal flexibility, easy release that preserves all texture details\u003c\/p\u003e\n      \u003cp\u003eOdorless and neutral, no taste migration in preparations\u003c\/p\u003e\n      \u003cp\u003eNever alters the flavor of your creations, even after dozens of uses\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eThermal resistance, from -60°C to +230°C\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eEspecially wide temperature range, compatible with all pastry uses:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eOven\u003c\/strong\u003e, up to 230°C (strawberry financiers, moist cakes, madeleines)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eRefrigerator\u003c\/strong\u003e, for setting soft preparations (panna cotta, bavarois, mousses)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFreezing\u003c\/strong\u003e, down to -60°C for mousse entremets and frozen parfaits\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDishwasher\u003c\/strong\u003e, normal cycle\u003c\/p\u003e\n      \u003cp\u003eThis thermal range allows going directly from freezer to oven without risk of cracking, for preparations requiring post-freezing baking.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHome or professional use\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThis mold is suitable for both \u003cstrong\u003eprofessional use\u003c\/strong\u003e (shop, restaurant, caterer) and \u003cstrong\u003eintensive home use\u003c\/strong\u003e (passionate amateurs who regularly entertain). The robustness of Silikomart platinum silicone allows several years of use without loss of molding quality, provided care instructions are followed (preferably hand wash, no sharp utensils).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"applications-title\"\u003e\n  \u003ch2 id=\"applications-title\" class=\"patissland-faq__title\"\u003eApplications in pastry\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStrawberry-whipped cream entremets \"Fragole e Panna\"\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe signature use of the mold: reproduce the \u003cstrong\u003estrawberry-whipped cream\u003c\/strong\u003e combination in a modern trompe-l'œil version. Typical recipe: vanilla whipped cream mousse + strawberry compote insert + thin Breton shortbread base. You get a white or pale pink strawberry exterior (depending on mousse coloring) that hides a bright red pulse when cut. The surprise effect plays on the contrast between the \"snowy\" exterior and the \"fruit\" interior, immediately evoking whipped cream covering strawberries.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eBright red strawberry trompe-l'œil entremets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eMore visual and \"real fruit\" version: red-colored strawberry mousse + strawberry compote insert + red mirror glaze or red velvet spray. You get a strawberry externally identical to a real fruit, in 3D volume. Ideal for shop windows in spring and summer (strawberry season), as a dessert finale in gourmet restaurants, or for event petit fours platters.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStrawberry bavarois and light mousses\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe classic \u003cstrong\u003estrawberry mousse\u003c\/strong\u003e finds an ideal support in this mold. Base: strawberry purée + Italian meringue + gelatin + whipped cream. Recommended dosage: 60 to 80 g of strawberry purée for 500 g of final preparation. Result is ultra-light and airy, with a clear ripe strawberry flavor. Ideal as a summer dessert to serve at the end of a gourmet meal or at a summer buffet.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStrawberry sorbets and frozen parfaits\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003efrozen desserts\u003c\/strong\u003e, pour homemade strawberry sorbet (strawberry purée + syrup + lemon juice) directly into the cavities and freeze for 4 to 6 hours. Unmold at serving time, present on a black slate or slate plate for a striking color contrast (red strawberry on black background). Alternative: frozen parfait made with Italian meringue + strawberry purée + whipped cream, a richer and creamier texture than a pure sorbet.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOven-baked pastries, strawberry financiers and cakes\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThanks to resistance up to 230°C, you can also bake:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eStrawberry financiers\u003c\/strong\u003e, individual version with pieces of fresh strawberries in the dough\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eStrawberry madeleines\u003c\/strong\u003e, original \"3D strawberry\" format that breaks traditional codes\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eStrawberry-lemon soft cakes\u003c\/strong\u003e, individual for restaurant service or premium snack\u003c\/p\u003e\n      \u003cp\u003eTypical baking: 180°C for 15 to 20 minutes depending on the dough. Always place the mold on a rigid tray before baking to facilitate handling.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolaterie, white chocolate strawberry shells\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003ePour \u003cstrong\u003etempered white chocolate colored red\u003c\/strong\u003e into the mold, coat the walls, empty the excess, freeze to set. You get a \u003cstrong\u003echocolate shell shaped like a strawberry\u003c\/strong\u003e that you can fill with strawberry ganache, fresh strawberry compote, or a praline core. Close with a second layer of tempered chocolate. Spectacular in spring chocolaterie or in the \"spring fruits\" collection (strawberry + raspberry + cherry).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"technique-title\"\u003e\n  \u003ch2 id=\"technique-title\" class=\"patissland-faq__title\"\u003eTechnical guide, assembly of a strawberry entremet\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStructure of a strawberry trompe-l'œil entremet\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a successful multi-texture entremet, here is a professional structure:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCore\u003c\/strong\u003e, a strawberry compote insert (strawberries + sugar + pectin, short cooking to keep bright color) or a smooth strawberry cream\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eBody\u003c\/strong\u003e, strawberry mousse or whipped cream mousse (depending on desired effect, red or white exterior)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eBase\u003c\/strong\u003e, thin Breton shortbread disk or sponge cake soaked with strawberry-orange blossom syrup\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eExterior finish\u003c\/strong\u003e, shiny red mirror glaze for a \"fresh fruit\" effect OR red velvet spray for a \"matte ripe strawberry\" effect\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eInverted assembly technique\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e1. Fill the molds with strawberry mousse to 3\/4 full\u003c\/p\u003e\n      \u003cp\u003e2. Insert a small pre-frozen spherical insert (strawberry compote or strawberry cream, Ø 2.5 to 3 cm)\u003c\/p\u003e\n      \u003cp\u003e3. Fill with mousse up to leaving a 5 mm margin from the edge\u003c\/p\u003e\n      \u003cp\u003e4. Place the Breton shortbread disk on the mousse (becomes the base of the dessert once turned over)\u003c\/p\u003e\n      \u003cp\u003e5. Smooth with an angled spatula\u003c\/p\u003e\n      \u003cp\u003e6. Freeze for at least 6 hours at -18°C, ideally overnight\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eGolden rule for unmolding\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe dessert must be \u003cstrong\u003edeep-frozen at the core\u003c\/strong\u003e before unmolding. Without this complete freezing, the details of the strawberry texture do not come out properly. Technique:\u003c\/p\u003e\n      \u003cp\u003e1. Remove the mold from the freezer at the last moment\u003c\/p\u003e\n      \u003cp\u003e2. Turn the mold over onto a rack\u003c\/p\u003e\n      \u003cp\u003e3. Gently press under each mold cavity\u003c\/p\u003e\n      \u003cp\u003e4. Let the strawberry slide onto the rack\u003c\/p\u003e\n      \u003cp\u003eThe flexibility of Silikomart platinum silicone allows perfect extraction without tearing.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eShiny fresh strawberry finish\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a \u003cstrong\u003eshiny and moist \"fresh strawberry\" effect\u003c\/strong\u003e, dip each strawberry in a \u003cstrong\u003ered mirror glaze\u003c\/strong\u003e at exactly 35°C. Critical temperature: too hot and the glaze is too fluid and runs, too cold and it’s too thick and clogs the details. Use a high-quality water-soluble red dye to get the exact color of a ripe strawberry (avoid reds that are too orange or too fuchsia).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMatte velvety strawberry finish\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a \u003cstrong\u003ematte \"velvety strawberry\" effect\u003c\/strong\u003e with a soft texture, spray \u003cstrong\u003ered velvet spray\u003c\/strong\u003e (colored cocoa butter) on frozen strawberries from 20 to 25 cm away. Apply 2 or 3 light layers to avoid drips. The velvet sets instantly on contact with the frozen pieces. This finish evokes a slightly ripe strawberry or one dusted with very fine powdered sugar, creating a very elegant look.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFinal touch, the \"stem\" in green sugar paste\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo push the trompe-l'œil effect to the limit, add a small \u003cstrong\u003egreen sugar paste collar\u003c\/strong\u003e at the top of each strawberry, mimicking the natural sepals of the fruit. Cut small 5-pointed stars from thinly rolled green sugar paste and gently place them on top of each strawberry (still slightly sticky from the glaze). The illusion becomes striking. The more meticulous you are with this detail, the more convincing the trompe-l'œil effect.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"difference-title\"\u003e\n  \u003ch2 id=\"difference-title\" class=\"patissland-faq__title\"\u003eFragole e Panna vs other Silikomart strawberry molds\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat’s the difference with the Silikomart Fragola 120 mold?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTwo Silikomart strawberry molds with different characteristics:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFragole e Panna (this mold)\u003c\/strong\u003e, 6 cavities of 95 ml, height 61 mm, diameter 59 mm. Classic straight shape like Gariguette strawberry. Standard individual dessert portion size.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eSilikomart Fragola 120\u003c\/strong\u003e, larger format with 120 ml per mold and a more imposing shape. Produces larger strawberries for a strong visual impact on the plate or as a centerpiece in an assortment.\u003c\/p\u003e\n      \u003cp\u003eChoice based on your use: Fragole e Panna for standard portions in shops or catering, Fragola 120 for more spectacular pieces or to share between 2 people.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eThe name \"Fragole e Panna\", origin and meaning\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eFragole e Panna\u003c\/strong\u003e literally means \"strawberries and cream\" in Italian. It is the name of a classic Italian and European pastry: fresh strawberries served with whipped cream, simply presented in a bowl. This traditional dessert is especially emblematic of spring and summer in Italy. Silikomart adopted this name for this mold, which allows you to create a modern trompe-l'œil version of the dessert: a strawberry that hides traditional whipped cream inside.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"public-title\"\u003e\n  \u003ch2 id=\"public-title\" class=\"patissland-faq__title\"\u003eWho is this mold for?\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional pastry chefs, spring-summer seasonal offer\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eProfessional pastry chefs\u003c\/strong\u003e use this mold to offer a \u003cstrong\u003eseasonal signature piece\u003c\/strong\u003e in their display case during strawberry season (May to September). A strawberry trompe-l'œil entremet is visually striking and leverages the seasonal aspect to create anticipation and desire among customers. Professionals alternate with the lemon mold (winter) and the raspberry or other fruit mold (autumn) to maintain a coherent seasonal rotation.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRestaurants, spring plated dessert\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003egourmet or bistronomic restaurants\u003c\/strong\u003e, these 3D strawberries are perfect as plated desserts on spring and summer menus. Presented on a black slate or white ceramic plate with a drizzle of strawberry coulis, a few fresh mint leaves, and a sprinkle of powdered sugar, they create a memorable end-of-meal moment. The contrast between the simple appearance of a strawberry and the complexity of the internal textures always pleasantly surprises diners.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eArtisanal ice cream makers, premium sorbets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eArtisanal ice cream makers\u003c\/strong\u003e use this mold for strawberry sorbets served directly in a 3D strawberry shape. A format highly appreciated in seaside or tourist town ice cream shops during the summer season. Guaranteed visual effect that impresses customers and generates many photos on social media (thus free advertising).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePassionate amateurs, summer season project\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003ePassionate amateurs\u003c\/strong\u003e appreciate this mold as a spring-summer season project. When strawberries are in season and at their best price at the markets, it's the perfect time to make homemade strawberry entremets that will impress your guests. The investment in the mold pays off quickly if you use it 3 to 4 times per season (which is common for an active amateur who regularly hosts family and friends).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWeddings and events, bite-sized dessert trays\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003eevent caterers\u003c\/strong\u003e, especially wedding specialists, these small 3D strawberries perfectly complement a dessert buffet tray of bite-sized treats. Paired with other colorful bite-sized pastries (small tarts, macarons, cream puffs), they add visual depth and a playful dimension. Spring and summer weddings particularly demand evocative \"fresh fruit\" desserts.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"associes-title\"\u003e\n  \u003ch2 id=\"associes-title\" class=\"patissland-faq__title\"\u003ePatissland complementary products\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRed water-soluble colorant for mousses and glazes\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo color your \u003cstrong\u003estrawberry mousses and mirror glazes\u003c\/strong\u003e, use a red water-soluble food colorant. It dissolves in aqueous preparations and gives a uniform color. For a \"natural strawberry\" red, avoid overly orange or fuchsia colorants; prefer a clear red with a slight blue tint reminiscent of ripe Gariguette strawberries.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRed velvet spray for matte finish\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eEssential for the \u003cstrong\u003e\"velvety matte strawberry\" effect\u003c\/strong\u003e, the red velvet spray (colored cocoa butter) is applied on frozen pieces from 20 to 25 cm away. Patissland stocks several professional brands depending on the desired shade (bright red, burgundy red, raspberry red).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRed fat-soluble colorant for chocolate\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo make \u003cstrong\u003ered colored white chocolate shells\u003c\/strong\u003e, use a \u003cstrong\u003efat-soluble colorant\u003c\/strong\u003e (compatible with fats). Water-soluble colorants are incompatible with chocolate and cause the cocoa butter to solidify into an unusable grainy paste. Patissland offers both types with clear specifications for each use.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMolds for spherical inserts\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor the \u003cstrong\u003einserts to place inside your 3D strawberries\u003c\/strong\u003e (strawberry compote, strawberry cream, strawberry gel), Patissland offers silicone half-sphere molds in various diameters. Recommended size for this mold: Ø 2.5 to 3 cm, which fits perfectly in the center of the mousse without reaching the surface.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSosa pistachio paste for accompanying cream\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe combination of \u003cstrong\u003estrawberry-pistachio\u003c\/strong\u003e is a modern classic that works wonderfully. Place your Silikomart strawberries on a bed of pistachio cream (made with Sosa 1 kg pistachio paste) for a striking color contrast (bright red on soft green) and a balanced aromatic pairing. Highly appreciated in spring gourmet dining.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther Silikomart 3D Design Molds\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eComplete your trompe-l'œil range with other Silikomart 3D Design molds available at Patissland. The range offers several fruit, flower, and geometric shape variations that allow you to build a dessert menu with a strong and coherent visual identity throughout the seasons.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCake drums and presentation supports\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo present your trompe-l'œil strawberries in-store or at an event, place them on \u003cstrong\u003e4 mm rectangular silver bases\u003c\/strong\u003e for a modern chic effect, or on \u003cstrong\u003e12 mm white cake drums\u003c\/strong\u003e for a classic showcase presentation. Patissland offers a wide range of supports to match your visual style.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"faq-title\"\u003e\n  \u003ch2 id=\"faq-title\" class=\"patissland-faq__title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDoes the mold require greasing before use?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eNo. The \u003cstrong\u003eSilikomart platinum silicone\u003c\/strong\u003e has natural non-stick properties that make greasing unnecessary. Greasing the mold would even be counterproductive, creating visible marks on the surface of the unmolded strawberries. Use the mold as is, directly after washing and drying.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDo the strawberry texture details show well?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, provided you follow the golden rule of \u003cstrong\u003ecomplete core freezing before unmolding\u003c\/strong\u003e. All the micro-reliefs characteristic of strawberry skin (slight roughness where the achenes would be on a real fruit) are reproduced on the surface of the unmolded dessert. If you get smooth strawberries without texture, the preparation was not frozen enough.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you bake directly in this mold?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, the mold withstands up to 230°C. Ideal for \u003cstrong\u003efinanciers, cakes, or strawberry madeleines\u003c\/strong\u003e in \"3D strawberry\" style. Typical baking: 180°C for 15 to 20 minutes depending on the batter. Always place the mold on a \u003cstrong\u003erigid tray\u003c\/strong\u003e before baking; the flexible silicone cannot be handled alone once filled with liquid batter.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMinimum freezing time?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003e6 hours at -18°C minimum\u003c\/strong\u003e for safe unmolding. Ideally, a full night guarantees perfect freezing even for rich preparations (creams, ganaches). With a professional freezer reaching -40°C or -60°C, you can reduce to 2 to 3 hours, but check the core freezing before unmolding.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to get a realistic \"ripe strawberry\" red?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTips to get the exact color of a natural strawberry:\u003c\/p\u003e\n      \u003cp\u003eStart with a base of \u003cstrong\u003ereal strawberry purée\u003c\/strong\u003e (which already provides a natural red tint)\u003c\/p\u003e\n      \u003cp\u003eComplete with a \u003cstrong\u003ewater-soluble red coloring\u003c\/strong\u003e to intensify without turning orange\u003c\/p\u003e\n      \u003cp\u003eAdd a \u003cstrong\u003etouch of black colorant\u003c\/strong\u003e to break the tone and give more depth (like a fully ripe strawberry)\u003c\/p\u003e\n      \u003cp\u003eTaste regularly during coloring; colorants do not affect the taste but their visual dosage is judged by eye\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan fresh strawberries be used in the mold?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eNot directly (whole strawberries do not fit into the cavities), but you can perfectly incorporate \u003cstrong\u003epieces of fresh strawberries\u003c\/strong\u003e into your financier or cake batters that you pour into the mold. For entremets, rather use a \u003cstrong\u003estrawberry compote\u003c\/strong\u003e (strawberries cooked with a bit of sugar) as a center insert, which concentrates the flavor and holds up better to freezing than whole fresh strawberries.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to clean the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTwo options:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHand wash\u003c\/strong\u003e, warm soapy water, soft sponge (recommended method to extend silicone lifespan)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDishwasher\u003c\/strong\u003e, normal cycle\u003c\/p\u003e\n      \u003cp\u003eAvoid absolutely \u003cstrong\u003eabrasive sponges\u003c\/strong\u003e (scrubbing green sides, steel wool) which would damage the strawberry skin texture on the mold surface. Rinse thoroughly and let dry completely in open air before storage.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the lifespan under intensive use?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWith proper care, a Silikomart mold can last \u003cstrong\u003eseveral years under intensive professional use\u003c\/strong\u003e and even longer with occasional amateur use. Signs of end of life: loss of elasticity, difficulty unmolding, small cracks at the corners. At that point, replace it with a new one to maintain a flawless professional finish.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to store the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eStore the \u003cstrong\u003eflat\u003c\/strong\u003e mold in a dry place, away from direct sunlight and heat sources (oven, radiator). You can stack it with other silicone molds of similar size without risk of deformation. Avoid folding or rolling the mold for storage, as this will mark the edges over time.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs it suitable for large-scale production?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes. For \u003cstrong\u003elarge-scale production\u003c\/strong\u003e, own several identical molds that you fill in series. With 4 molds in parallel, you produce 24 strawberries per freezing batch, a daily capacity suitable for a medium-sized pastry shop. Silikomart's manufacturing consistency ensures that each mold delivers exactly the same result, essential in serial production for display uniformity.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":40449295908906,"sku":"26.267.13.0065","price":25.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-fraise-silikomart-1.jpg?v=1772143996"},{"product_id":"moule-trompe-loeil-citron","title":"Lemon Mold 106ml","description":"\u003ch2\u003eSilikomart 3D Trompe-l'Œil Lemon Mold, Delizia al Limone (6 cavities 106 ml)\u003c\/h2\u003e\n\n\u003cp\u003eCreate lemon entremets \u003cstrong\u003eworthy of top chefs\u003c\/strong\u003e with the \u003cstrong\u003eDelizia al Limone 3D Design\u003c\/strong\u003e silicone mold by Silikomart. This mold from the 3D Design range reproduces with astonishing fidelity the shape, texture, and every detail of a real ripe lemon. Its patented innovation, a \u003cstrong\u003especial internal edge that eliminates any visible seam line\u003c\/strong\u003e, creates a perfect three-dimensional effect indistinguishable from a real fruit.\u003c\/p\u003e\n\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, this Silikomart mold holds a central place for pastry chefs and passionate amateurs looking to create the famous \u003cstrong\u003eDelizia al Limone\u003c\/strong\u003e, a classic Neapolitan dessert revisited in a modern trompe-l'œil version. 6-cavity format of 106 ml, ideal dimensions for individual entremets served in restaurants or shops. An elegant Italian alternative in the premium 3D lemon mold category.\u003c\/p\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"caracteristiques-title\"\u003e\n  \u003ch2 id=\"caracteristiques-title\" class=\"patissland-faq__title\"\u003eDetailed technical specifications\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e6-cavity format, 106 ml per lemon\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe mold features \u003cstrong\u003e6 individual 3D volume cavities\u003c\/strong\u003e, each reproducing the complete shape of a lemon. Volume 106 ml per lemon, which corresponds to a \u003cstrong\u003egenerous individual portion\u003c\/strong\u003e, slightly larger than the high-end entremets standard (which is usually around 80 to 90 ml). This size is especially appreciated in gourmet restaurants where guests expect a visible portion, and in shops for visually striking pieces that stand out in the display.\u003c\/p\u003e\n      \u003cp\u003eTotal mold capacity, 636 ml (6 × 106 ml).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePrecise dimensions per lemon\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eLength\u003c\/strong\u003e: 85 mm\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eWidth\u003c\/strong\u003e: 59 mm\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHeight\u003c\/strong\u003e: 42 mm\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eVolume\u003c\/strong\u003e: 106 ml\u003c\/p\u003e\n      \u003cp\u003eThese elongated proportions (85 mm long by 59 mm wide) give a lemon shape that is more oval than spherical, faithfully respecting the morphology of a natural lemon. Unlike some molds that stylize the shape by making it almost round, Silikomart has chosen the path of absolute realism here.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFood-grade platinum silicone LSR, Italian manufacturing\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eMade in Italy from \u003cstrong\u003eplatinum silicone LSR\u003c\/strong\u003e (Liquid Silicone Rubber, liquid injected for maximum molding precision) according to the most demanding professional standards:\u003c\/p\u003e\n      \u003cp\u003eNatural non-stick, perfect release without prior greasing\u003c\/p\u003e\n      \u003cp\u003eOptimal flexibility, easy extraction that preserves all the details of the peel\u003c\/p\u003e\n      \u003cp\u003eOdorless and neutral, no flavor transfer in preparations\u003c\/p\u003e\n      \u003cp\u003eExtreme resistance, range from -60°C to +230°C for direct freezer-to-oven use\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRealistic zested texture, ideal base for finishing touches\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eEach cavity faithfully reproduces the \u003cstrong\u003echaracteristic zested texture of the peel\u003c\/strong\u003e with its natural micro-reliefs. This textured surface is the ideal base for:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon yellow mirror glaze\u003c\/strong\u003e, for a bright shine with a \"fresh fruit\" effect\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eYellow velvet spray\u003c\/strong\u003e, for an ultra-realistic matte velvety look\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eProfessional colorants\u003c\/strong\u003e, for shades from pale yellow to intense lemon\u003c\/p\u003e\n      \u003cp\u003eIt is this texture that distinguishes a high-end 3D Design mold from a standard silicone mold. Without relief, no trompe-l'œil effect.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMulti-use compatibility\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe mold is compatible with:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eOven\u003c\/strong\u003e, up to 230°C for financiers, cakes, madeleines, or individual sponge cakes\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFreezer and blast freezer\u003c\/strong\u003e, down to -60°C for mousse desserts and frozen parfaits\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMicrowave\u003c\/strong\u003e, for possible reheating or quick preparations\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e, up to 70°C on normal cycle\u003c\/p\u003e\n      \u003cp\u003eThis versatility allows using a single mold for four completely different uses, optimizing the investment for both amateurs and professionals.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"delizia-title\"\u003e\n  \u003ch2 id=\"delizia-title\" class=\"patissland-faq__title\"\u003eThe Delizia al Limone, a Neapolitan classic\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOrigin and history of the Delizia al Limone\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003eDelizia al Limone\u003c\/strong\u003e is a classic dessert from the Amalfi Coast in Italy, created in the 1970s by pastry chef Carmine Marzuillo in Sorrento. Traditional composition: small sponge dome soaked in limoncello, filled with lemon custard, coated with limoncello whipped cream, and topped with a shiny lemon sauce. Now emblematic of contemporary Italian pastry, this dessert is today found in all the major pastry shops of Naples, Sorrento, Positano, and Amalfi.\u003c\/p\u003e\n      \u003cp\u003eThis Silikomart mold takes the name of this iconic dessert while modernizing its shape, changing from a simple dome to a full lemon trompe-l'œil.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePatissland version of the Delizia al Limone (non-alcoholic)\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a version suitable for all audiences, we recommend replacing traditional limoncello with a \u003cstrong\u003elemon-vanilla syrup\u003c\/strong\u003e or a \u003cstrong\u003elemon-orange blossom syrup\u003c\/strong\u003e. Ingredients: 150 ml water + 100 g sugar + zest of 2 lemons + 1 split vanilla pod (or 2 tablespoons orange blossom). Bring to a boil then let infuse for 20 minutes. This syrup perfectly replaces limoncello to soak the non-alcoholic sponge cake, while maintaining a strong aromatic intensity that balances the sweetness of the cream.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSilikomart, leading Italian manufacturer\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eSilikomart\u003c\/strong\u003e is the leading Italian manufacturer of silicone molds for pastry since 2002, based in Veneto. Its molds are used in many professional kitchens worldwide and are particularly recognized for their molding precision and durability. The \u003cstrong\u003e3D Design\u003c\/strong\u003e range includes Silikomart's most technical molds, with complex volumetric shapes that require special industrial expertise to be manufactured with the precision needed for trompe-l'œil effects.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"applications-title\"\u003e\n  \u003ch2 id=\"applications-title\" class=\"patissland-faq__title\"\u003eProfessional applications\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePremium signature entremets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon-yuzu mousse\u003c\/strong\u003e, modern combination of classic lemon with the Japanese citrus for an Asian aromatic depth\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon-basil bavarois\u003c\/strong\u003e, original herbal pairing appreciated in summer gourmet catering\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon frozen parfaits\u003c\/strong\u003e, summer dessert version to serve directly frozen\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCreamy inserts\u003c\/strong\u003e, to incorporate into larger composed entremets (for example a large entremet housing a 3D lemon as an inner surprise)\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOven-baked pastry\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon-poppy seed financiers\u003c\/strong\u003e, original individual version that completely breaks away from standard rectangular financiers\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMoist lemon cakes\u003c\/strong\u003e, with or without royal icing for finishing\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eGiant madeleines\u003c\/strong\u003e lemon flavor, for a gourmet breakfast or premium snack\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eIndividual genoises\u003c\/strong\u003e, perfect base for traditional Delizia al Limone (soaked genoise + cream)\u003c\/p\u003e\n      \u003cp\u003eRecommended baking, 180°C for 15 to 20 minutes depending on the dough. Place the mold on a rigid tray to facilitate handling and ensure stability during baking.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolates, bonbons, and filled shells\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eWhite chocolate bonbons filled with lemon ganache\u003c\/strong\u003e, poured into shells with ganache filling\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCitrus pralines\u003c\/strong\u003e, for a premium \"citrus and yellow fruits\" collection\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eVarious filled shells\u003c\/strong\u003e, yellow colored white chocolate filled with lemon cream, citrus gel, passion fruit compote, or various inserts according to your creativity\u003c\/p\u003e\n      \u003cp\u003ePlatinum silicone is particularly well suited for working with chocolate, with a clean release that preserves the shine and details of the shell.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFrozen creations\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon sorbets\u003c\/strong\u003e, poured directly into the mold then frozen (excellent for plated desserts in catering)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon-mint granitas\u003c\/strong\u003e, shaped as 3D lemons for a very visual presentation\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFrozen Yule logs\u003c\/strong\u003e for Christmas, refreshing summer version\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003ePortion-controlled frozen desserts\u003c\/strong\u003e, ideal for restaurants wanting precise control over portions and ingredient costs\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"technique-title\"\u003e\n  \u003ch2 id=\"technique-title\" class=\"patissland-faq__title\"\u003eExpert technical guide\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eInverted assembly technique\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eRecommended method for multi-texture entremets:\u003c\/p\u003e\n      \u003cp\u003e1. Fill the lemon mousse molds 3\/4 full\u003c\/p\u003e\n      \u003cp\u003e2. Insert a small spherical insert (lemon curd, passion fruit compote, fruit cream) previously frozen\u003c\/p\u003e\n      \u003cp\u003e3. Fill with mousse up to the edge of the mold\u003c\/p\u003e\n      \u003cp\u003e4. Smooth perfectly with an angled spatula to get a flat base that will be invisible once the lemon is turned over\u003c\/p\u003e\n      \u003cp\u003e5. Freeze for at least 6 hours at -18°C, ideally overnight for perfect core freezing\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eGolden rule for unmolding, complete freezing mandatory\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe dessert must be \u003cstrong\u003efrozen solid at -18°C minimum\u003c\/strong\u003e before unmolding. Without this complete freezing, the textured rind details do not stand out properly, the mousse deforms, and you lose the trompe-l'œil effect. Unmolding technique:\u003c\/p\u003e\n      \u003cp\u003e1. Remove the mold from the freezer at the last moment\u003c\/p\u003e\n      \u003cp\u003e2. Turn the mold over onto a rack or tray\u003c\/p\u003e\n      \u003cp\u003e3. Gently press under each mold to release the lemon from the bottom\u003c\/p\u003e\n      \u003cp\u003e4. Let the piece slide out without forcing\u003c\/p\u003e\n      \u003cp\u003eThe flexibility of Silikomart silicone allows perfect extraction without tearing or loss of detail.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e\"Frosted lemon\" matte effect finish\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a \u003cstrong\u003erealistic \"frosted lemon\" effect\u003c\/strong\u003e with a velvety matte texture, spray \u003cstrong\u003eyellow velvet spray\u003c\/strong\u003e (colored cocoa butter) on frozen lemons from 25 to 30 cm away. Apply 2 or 3 light coats to avoid drips. The velvet instantly sets on contact with the frozen pieces. This matte finish is especially suitable for winter desserts or creations with vintage accents.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e\"Fresh lemon\" shiny effect finish\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a \u003cstrong\u003e\"fresh lemon\" shiny and wet effect\u003c\/strong\u003e, dip each lemon in a \u003cstrong\u003eyellow mirror glaze\u003c\/strong\u003e at exactly 35°C (critical temperature, too hot the glaze will be too fluid, too cold it will be too thick). Use a high-quality water-soluble yellow dye to achieve the perfect color of a ripe lemon. This shiny finish is seasonal, ideal for spring and summer where it immediately evokes freshness.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFinal touches for enhanced realism\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo push the trompe-l'œil even further:\u003c\/p\u003e\n      \u003cp\u003eAdd a \u003cstrong\u003esmall green sugar paste leaf\u003c\/strong\u003e glued to the top of the lemon using a drop of glucose.\u003c\/p\u003e\n      \u003cp\u003ePlace \u003cstrong\u003ea few drops of sweetened water\u003c\/strong\u003e on the peel to imitate \"natural dew.\"\u003c\/p\u003e\n      \u003cp\u003eOptionally place a small piece of fresh candied lemon zest next to it, which enhances the illusion by visual comparison with the fake lemon.\u003c\/p\u003e\n      \u003cp\u003eServe on a \u003cstrong\u003ewooden tray\u003c\/strong\u003e or \u003cstrong\u003eblack slate\u003c\/strong\u003e for a striking chromatic contrast that makes the yellow color \"sing.\"\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"difference-title\"\u003e\n  \u003ch2 id=\"difference-title\" class=\"patissland-faq__title\"\u003eSilikomart Delizia vs other trompe-l'œil lemon molds\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the difference with the Trompe-l'œil Citron Mold Cédric Grolet?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTwo different approaches to the 3D lemon entremet:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eSilikomart Delizia al Limone (this mold)\u003c\/strong\u003e, 6 cavities of 106 ml, realistic oblong shape like a \"Menton lemon,\" dimensions 85 × 59 × 42 mm. Modern Italian approach, rooted in the Delizia al Limone tradition of the Amalfi coast.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eTrompe-l'œil Citron Mold Cédric Grolet\u003c\/strong\u003e, 8 cavities of 85 ml, more spherical and compact shape, dimensions Ø 5.3 × h 7 cm. Contemporary French approach, signature of chef Grolet at Le Meurice.\u003c\/p\u003e\n      \u003cp\u003eBoth are of excellent quality; the choice depends on the aesthetic you are looking for (Italian oblong or French spherical) and your production volume (6 vs 8 per batch).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the difference with the large format Citron Mold KE057?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eCompletely different formats:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eSilikomart Delizia (this mold)\u003c\/strong\u003e, 6 individual portions of 106 ml each. Daily use in shops or restaurants.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCitron Mold KE057 Pavoni Pavocake\u003c\/strong\u003e, a large single piece of 1215 ml (Ø 18 cm), to be cut for 8 to 10 people. Event use, wedding centerpiece, or ceremonial cake.\u003c\/p\u003e\n      \u003cp\u003eThese two molds address different needs and are perfectly complementary in a complete professional range.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSpecific advantages of the Silikomart 3D Design mold\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003especial patented Silikomart inner edge\u003c\/strong\u003e that eliminates any visible demarcation line is the technical signature of the 3D Design range. Combined with the ultra-realistic zested texture and platinum LSR silicone, it provides a finish particularly sought after by pastry chefs who want an \"Italian\" finish for their creations. The 106 ml size, slightly larger than average, also allows for easy integration of gourmet inserts without compromising external textures.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"public-title\"\u003e\n  \u003ch2 id=\"public-title\" class=\"patissland-faq__title\"\u003eWho is this mold for?\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePastry chefs inspired by Italian tradition\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003ePastry chefs offering Italian creations\u003c\/strong\u003e on their menu (tiramisu, panna cotta, sfogliatelle, cassata) find in this mold the perfect tool to complement their offerings with a modernized Delizia al Limone. The realistic oblong shape immediately evokes lemons from the Amalfi Coast, a strong Italian identity marker.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eGourmet restaurants, plated dessert\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003egourmet restaurants\u003c\/strong\u003e, this individual 3D lemon is a spectacular plated dessert. The 106 ml size is perfectly suited to a restaurant portion (neither too small nor overwhelming). Presented on a slate with a lemon coulis streak, candied zest, and a sugar paste leaf, it becomes a highlight of the meal. Chefs appreciate the consistent quality of Silikomart silicone, which guarantees the same result on every piece, service after service.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eArtisanal ice cream makers, premium sorbets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eArtisanal ice cream makers\u003c\/strong\u003e use this mold for premium lemon sorbets served directly in a 3D lemon shape. Guaranteed \"wow\" effect that immediately elevates the creation compared to a simple classic cone. Ideal for seaside ice cream shops (French Riviera, Normandy, Brittany) that evoke Mediterranean citrus fruits.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePassionate amateurs, accessible technical challenge\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003ePassionate amateurs\u003c\/strong\u003e appreciate this mold as an entry point into the world of trompe-l'œil. Less technical than a two-part clip mold but producing a visually very similar result, it allows enthusiasts to create their first trompe-l'œil with a high success rate. A natural progression: start with this Silikomart mold, master the basic techniques, then move on to the more demanding Cédric Grolet molds.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eContent creators and food stylists\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003eculinary photo sessions\u003c\/strong\u003e and content creators on Instagram or TikTok, these 3D lemons naturally generate engagement. Instantly recognizable shape, bright color that stands out on a neutral background, texture that plays with light. If you want to create viral images, this type of dessert is statistically one of the top performers on culinary social networks.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"associes-title\"\u003e\n  \u003ch2 id=\"associes-title\" class=\"patissland-faq__title\"\u003eComplementary Patissland products\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWater-soluble yellow coloring for foams and glazes\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo achieve a \u003cstrong\u003erealistic lemon yellow\u003c\/strong\u003e in your mousses and mirror glazes, use a water-soluble yellow food dye. Patissland offers several professional references with varying pigment intensities depending on the desired look (pale yellow like \"storage lemon\" or bright yellow like \"fresh lemon\").\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eYellow velvet spray for matte finish\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eEssential for the \u003cstrong\u003efrosted lemon effect\u003c\/strong\u003e: the yellow velvet spray made from colored cocoa butter is applied to frozen pieces. Patissland stocks several professional brands. One can usually covers 30 to 50 pieces depending on the layer intensity applied.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFat-soluble yellow dye for chocolate\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eIf you want to make \u003cstrong\u003eyellow colored white chocolate shells\u003c\/strong\u003e, you need a \u003cstrong\u003efat-soluble dye\u003c\/strong\u003e (compatible with fats). Water-soluble dyes do not work with chocolate; they solidify the cocoa butter into an unusable grainy paste. Patissland offers both types (water and fat-soluble) with clear specifications for each use.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional neutral glaze, mirror glaze base\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003eneutral glaze\u003c\/strong\u003e is the essential base for mirror glaze. It provides shine without adding flavor or color, leaving the dye free to give the final shade. Patissland offers several professional neutral glazes with different gelling powers depending on the desired effect.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther Silikomart 3D Design molds\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eComplete your trompe-l'œil range with other Silikomart 3D Design molds available at Patissland. The range offers several fruit, flower, and geometric shape variations that allow you to build a dessert menu with a strong and coherent visual identity.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eMolds for spherical inserts\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor the \u003cstrong\u003espherical inserts\u003c\/strong\u003e to place at the center of your 3D lemons (lemon curd, passion fruit compote, passion fruit cream), Patissland offers silicone half-sphere molds in various diameters. Recommended size for an insert at the center of a Delizia al Limone lemon: Ø 2.5 cm to 3 cm, which fits perfectly in the heart of the mousse without ever surfacing.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSosa pistachio paste for creamy accompaniment\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe combination of \u003cstrong\u003elemon + pistachio\u003c\/strong\u003e is a modern classic that works wonderfully. Place your Delizia al Limone lemon on a bed of creamy pistachio (made with Patissland's 1 kg Sosa pistachio paste) for a striking color contrast (bright yellow on soft green) and a balanced aromatic pairing. A classic proposal in modern Italian gourmet dining.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"faq-title\"\u003e\n  \u003ch2 id=\"faq-title\" class=\"patissland-faq__title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDoes the mold require greasing before use?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eNo. The \u003cstrong\u003eSilikomart platinum silicone\u003c\/strong\u003e has exceptional natural non-stick properties that make greasing unnecessary. Greasing the mold would even be counterproductive as it would create visible marks on the surface of the unmolded lemons. Use the mold as is, directly after washing and drying.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDo the details of the zested texture show up well?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, provided you follow the golden rule of \u003cstrong\u003ecomplete core freezing before unmolding\u003c\/strong\u003e. All the micro-reliefs of the rind are perfectly reproduced on the surface of the unmolded dessert. If you get smooth lemons without texture, it usually means the preparation was not frozen enough (surface set but core still soft) or the unmolding was done too abruptly by stretching the silicone before the shape was fully out.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan you bake directly in the oven with this mold?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, absolutely, the mold withstands up to 230°C. Ideal for \u003cstrong\u003efinanciers, small cakes, or madeleines\u003c\/strong\u003e in individual \"3D lemon\" version. Typical baking at 180°C for 15 to 20 minutes depending on the batter used. Important advice: always place the mold on a \u003cstrong\u003erigid tray\u003c\/strong\u003e before baking, as the flexible silicone cannot be handled alone once filled with liquid batter. The rigid tray allows stable transport to the oven and also facilitates removal after baking.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhich coloring should be used for a realistic lemon yellow?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eIt depends on the base:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMousses, creamy fillings, mirror glazes\u003c\/strong\u003e, yellow water-soluble coloring, it dissolves in water and aqueous preparations\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eWhite chocolate, cocoa butter, velvet spray\u003c\/strong\u003e, yellow fat-soluble coloring, it dissolves in fats\u003c\/p\u003e\n      \u003cp\u003eBoth types are available at Patissland with detailed specifications for each use. Never substitute one for the other, chemical incompatibility results in a grainy and unusable outcome.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the minimum freezing time?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003e6 hours at -18°C minimum\u003c\/strong\u003e for safe unmolding. Ideally, a full night (12 hours) ensures perfect freezing even for preparations rich in fats (ganaches, creamy fillings) which freeze more slowly than light mousses. In the case of a professional blast freezer (temperature dropping to -40°C or -60°C), you can reduce the time to 2 to 3 hours, but be cautious and check the core freezing before unmolding.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan this mold be used for savory preparations?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, although pastry use is the main one, nothing prevents you from using this mold for \u003cstrong\u003esavory preparations\u003c\/strong\u003e: lemony fish mousse, citrus terrine, aspic, lemon sorbet as a fish dish accompaniment. Platinum silicone does not retain odors or tastes, so you can alternate sweet and savory use without risk of flavor contamination between preparations.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to clean the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTwo options:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHand wash\u003c\/strong\u003e, warm soapy water, soft sponge (recommended method to extend silicone lifespan)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e, up to 70°C on normal cycle\u003c\/p\u003e\n      \u003cp\u003eAvoid absolutely \u003cstrong\u003eabrasive sponges\u003c\/strong\u003e (green scrubbing sides, steel wool, metal brushes) which would damage the texture of the mold’s surface and compromise the realism of future unmoldings. Rinse thoroughly and let dry completely in open air before storage.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the lifespan under professional use?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWith proper care (preferably hand washing, flat storage, no sharp objects), a Silikomart 3D Design mold can last \u003cstrong\u003eseveral years under intensive professional use\u003c\/strong\u003e. For occasional amateur use, the lifespan can exceed 5 to 10 years. Signs of end of life include loss of elasticity, difficulty unmolding, small cracks at the corners. At that point, replace with a new one to maintain a flawless professional finish.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to store the mold between uses?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eStore the \u003cstrong\u003eflat\u003c\/strong\u003e mold in a dry place, away from direct sunlight (which could slightly yellow the silicone over the very long term) and heat sources (oven, radiator). You can stack it with other silicone molds of similar size without risk of deformation. Avoid folding or rolling the mold for storage, as this will eventually mark the edges and impressions over time.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs it suitable for large-scale production?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes. For \u003cstrong\u003elarge-scale production\u003c\/strong\u003e, the standard approach is to have multiple identical molds that are filled in series. With 4 molds in parallel, you produce 24 lemons per freezing batch, which corresponds to a good daily capacity for a medium-sized pastry shop. Silikomart's manufacturing consistency ensures that each mold delivers exactly the same result, which is essential in serial production for display uniformity.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":40449297285162,"sku":"26.261.13.0065","price":25.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-citron-106ml-silikomart-1.jpg?v=1777668643"},{"product_id":"moule-trompe-loeil-fruits","title":"Trompe l'Oeil Fruit Mold","description":"\u003ch2\u003eSilikomart Mold \"Ispirazioni di Frutta\":\u003c\/h2\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/j_kfKMHeTOY\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis Silikomart mold is suitable for the oven, refrigerator, it withstands freezing and is also dishwasher safe. The mold supports temperatures ranging from -60°C (-76°F) to +230°C (+446°F).\u003c\/li\u003e\n\u003cli\u003eSize: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eØ 62 h 53 mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e6 cavities\u003c\/li\u003e\n\u003cli\u003eTotal Volume: 710 ml\u003c\/li\u003e\n\u003cli\u003eVolume per cavity: 118ml\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":40449298137130,"sku":"26.300.13.0065","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-fruits-silikomart-1.jpg?v=1772144005"},{"product_id":"moule-nocciola-125","title":"Hazelnut Mold 125","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003eNocciola Mold Silikomart Professional, 5 3D hazelnuts for individual entremets and mousses\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003eNocciola mold by Silikomart Professional\u003c\/strong\u003e belongs to the signature range\n        \u003cstrong\u003e3D Fruits\u003c\/strong\u003e, dedicated to ultra-realistic reproduction of dried fruits and berries in premium pastry.\n        With its \u003cstrong\u003e5 cavities of 125 ml\u003c\/strong\u003e shaped like 3D hazelnuts, this platinum silicone mold\n        allows creating spectacular individual entremets, perfect for boutique display cases,\n        plated desserts in gourmet restaurants and pastry competitions.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        Careful observation of nature inspires these molds for detailed and\n        surprisingly realistic. Once unmolded and finished with brown chocolate velvet, the result is stunning,\n        your guests hesitate for a second before realizing it is a dessert and not a real hazelnut\n        placed on the plate.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eDetailed technical features\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Nocciola (3D Fruits range)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 5 cavities\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 125 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTotal volume:\u003c\/strong\u003e 625 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 59 × 59 × height 62 mm\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% food-grade platinum silicone\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSupport included:\u003c\/strong\u003e rigid plastic base for optimal stability\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        The 125 ml per cavity size is calibrated for \u003cstrong\u003epremium individual entremets\u003c\/strong\u003e\n        sold individually in boutique pastry shops, or served as plated dessert in a gourmet menu.\n        More generous than a petit four, more refined than a family dessert, this is the signature format\n        of the premium individual pastry dessert.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePlatinum silicone and plastic support included\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Made of \u003cstrong\u003e100% food-grade platinum silicone\u003c\/strong\u003e, premium quality preferred\n        used by professionals, this mold guarantees perfect unmolding without breakage even for airy mousses\n        the most delicate, total neutrality in taste and odor, hygienic safety in accordance\n        compliant with European food standards, and dimensional stability over time even after\n        hundreds of uses.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        The mold comes with a \u003cstrong\u003erigid plastic support\u003c\/strong\u003e that holds the 5 cavities\n        straight during pouring, transport to the freezer, and passage through the blast chiller.\n        This rigid base is a major practical advantage in professional production, silicone alone would\n        tends to deform under the weight of liquid or semi-liquid contents.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eSignature recipes for the Nocciola 125 ml mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The Nocciola mold is particularly well suited for \u003cstrong\u003epreparations that set\u003c\/strong\u003e,\n        like mousses, whipped ganaches, bavarois, and multi-layer entremets.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSignature hazelnut praline entremet:\u003c\/strong\u003e hazelnut mousse + almond-hazelnut praline insert + hazelnut dacquoise biscuit + rock glaze\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAiry hazelnut mousse:\u003c\/strong\u003e mousse made from pure hazelnut paste + whipped cream + melted white chocolate, brown velvet finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHazelnut bavarois with vanilla cream:\u003c\/strong\u003e hazelnut bavarois + Madagascar vanilla insert at the core, hazelnut Breton shortbread base\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate milk trompe-l'œil creation:\u003c\/strong\u003e tempered milk chocolate shell colored with cocoa butter + brown Colour Mill, homemade praline filling\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePiedmontese hazelnut frozen dessert:\u003c\/strong\u003e hazelnut IGP sorbet or frozen parfait from Piedmont, velvet finish for a realistic effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual hazelnut cake for brunch:\u003c\/strong\u003e hazelnut almond cake batter, direct baking in the oven at 170°C for 18-20 min, rock glaze at unmolding\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For an airy mousse, gently fold your mixture with a spatula using folding motions\n        from bottom to top to preserve the airy texture and perfect shape of the hazelnut.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eHow to enhance the 3D details of the Nocciola mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        For sharp details and an ultra-realistic 3D effect, several techniques can be combined:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTemper the chocolate\u003c\/strong\u003e before pouring it into the mold for chocolate shells (classic tempering according to curves by chocolate type)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGently tap the mold\u003c\/strong\u003e on the work surface after each pour to remove air bubbles that would alter fine details\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePour in several stages\u003c\/strong\u003e rather than all at once for multi-layer recipes (mousse, insert, mousse, biscuit)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eUse a wooden pick\u003c\/strong\u003e to pierce visible bubbles on the surface before freezing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFreeze at core for at least 6 hours\u003c\/strong\u003e before unmolding to ensure the fineness of the reliefs\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        After complete cooling, you will get a precise and detailed finish with the\n        Characteristic grooves of the hazelnut shell perfectly reproduced.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eTrompe-l'œil finishes for a realistic hazelnut effect\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The finish is what transforms a simple unmolding into a \u003cspan class=\"patissland-highlight\"\u003espectacular hazelnut trompe-l'œil\u003c\/span\u003e.\n        Several options depending on the desired finish:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrown chocolate velvet gradient:\u003c\/strong\u003e blend of cocoa butter + tempered milk chocolate + brown liposoluble Colour Mill, sprayed on frozen entremet at -18°C\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTempered milk chocolate shell:\u003c\/strong\u003e milk chocolate poured into a shell then filled, unmolded for a glossy shiny effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePraline rock glaze:\u003c\/strong\u003e melted milk chocolate + neutral oil + roasted hazelnut pieces, applied by quick dipping\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e\"Ripe hazelnut\" effect:\u003c\/strong\u003e medium brown velvet with darker touches in the crevices to simulate the natural shades of the fruit\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        To enhance realism, add a \u003cstrong\u003esmall green sugar paste leaf\u003c\/strong\u003e\n        or a caramelized sliced almond at the base of the hazelnut to evoke freshly picked\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eHow to unmold without damaging the 3D shape\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Unmolding 3D shapes requires a \u003cstrong\u003epreparation perfectly frozen solid\u003c\/strong\u003e.\n        Steps for perfect unmolding:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eDeep freeze at core, minimum 4 hours at -18°C, ideally 6-8 hours, or 2-3 hours in a -25°C freezer\u003c\/li\u003e\n        \u003cli\u003eRemove the mold, let sit 30 seconds at room temperature (the silicone contracts slightly)\u003c\/li\u003e\n        \u003cli\u003eTurn the mold over onto the receiving surface (cake drum, tray)\u003c\/li\u003e\n        \u003cli\u003ePress gently and regularly on the back of each cavity, starting from the edges toward the center\u003c\/li\u003e\n        \u003cli\u003eIf the piece resists, use a hairdryer to briefly warm the edges of the mold, this helps fine details to release without damage\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        If the piece still resists, NEVER FORCE, put the mold back in the freezer for 30 minutes\n        to harden before trying again. 3D details require the preparation to be\n        perfectly set by the cold.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended professional uses\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The Nocciola mold is aimed at several professional profiles:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePremium boutique pastry chefs\u003c\/strong\u003e who want to expand their range with seasonal signature pieces (autumn-winter, Piedmont IGP hazelnut season)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry chefs in gourmet restaurants\u003c\/strong\u003e for plated presentation in signature menus\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry competitions\u003c\/strong\u003e where trompe-l'œil pieces have become a standard for aesthetic judgment\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHigh-end hotels and palaces\u003c\/strong\u003e for afternoon tea, VIP room service, prestigious banquets\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eEvent pastry chefs\u003c\/strong\u003e who create an autumn menu around dried fruits (hazelnut, chestnut, walnut)\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eThermal compatibility and care\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Silikomart Professional platinum silicone allows a \u003cstrong\u003ewide thermal range\u003c\/strong\u003e\n        compatible with deep freezing at core (professional freezer down to -60°C) and oven baking\n        (up to 230°C). This versatility allows the mold to be used for cold preparations\n        classic (mousses, bavarois, sorbets) as for large individual baked pastries\n        (hazelnut cakes, financiers, fondants).\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCare:\u003c\/strong\u003e dishwasher safe on the top rack, or hand wash\n        with warm soapy water using a soft sponge. Avoid abrasive sponges that could damage\n        the fineness of the 3D reliefs of the model.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        With regular professional use (1-2 uses per day, careful cleaning after each use),\n        the mold retains all its properties for \u003cspan class=\"patissland-highlight\"\u003eseveral years\u003c\/span\u003e\n        without noticeable degradation.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePatissland complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        To fully exploit the Nocciola mold, Patissland offers ingredients and accessories\n        complementary products needed for high-level productions:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003e100% pure hazelnut paste\u003c\/strong\u003e Sosa or professional equivalent for signature fillings\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTraditional almond-hazelnut praline\u003c\/strong\u003e 50\/50 for gourmet inserts\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMilk couverture chocolate\u003c\/strong\u003e with high cocoa butter content for tempered shells\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa butter pistoles\u003c\/strong\u003e to make your own homemade brown velvet\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eColour Mill brown and black liposoluble\u003c\/strong\u003e to color your velvet finishes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReady-to-use brown velvet sprays\u003c\/strong\u003e for quick finishes in series production\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOther Silikomart Professional trompe-l'œil molds\u003c\/strong\u003e from the 3D Fruits range (mango, lemon-lime, strawberry, apple) to create a coherent menu of realistic fruits\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCake drums and individual cake boxes\u003c\/strong\u003e with transparent window for attractive presentation and delivery\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow many pieces produced per use?\u003c\/strong\u003e\u003cbr\u003e\n        The mold produces 5 individual entremets per baking. For volume production, you can\n        use several molds simultaneously on the same 60 × 40 cm pastry tray.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow long to freeze before unmolding?\u003c\/strong\u003e\u003cbr\u003e\n        Minimum 4 hours at -18°C, ideally 6-8 hours for perfect unmolding of 3D details.\n        In a blast freezer at -25°C, 2-3 hours is enough.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan the mold go directly into the oven?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, up to 230°C. You can make cakes or hazelnut financiers baked directly\n        in the mold, even if the main use remains cold preparations.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs it suitable for advanced amateur use?\u003c\/strong\u003e\u003cbr\u003e\n        Although designed for professionals, the Silikomart Professional mold can be used by advanced amateurs\n        advanced users who want to create entremets worthy of the best boutique pastries.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to avoid air bubbles when unmolding?\u003c\/strong\u003e\u003cbr\u003e\n        Tap the mold after each pour, pour in several stages, pierce visible bubbles\n        on the wooden rack before freezing.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat is the seasonality of hazelnuts in pastry?\u003c\/strong\u003e\u003cbr\u003e\n        The Piedmont IGP hazelnut is harvested in September-October. Hazelnut desserts work\n        especially good in the autumn-winter season, but can be offered all year round thanks to\n        with the permanent availability of professional hazelnut paste.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316753350995,"sku":"11594","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-nocciola-125-silikomart-1.png?v=1772148675"},{"product_id":"moule-foresta-ananas","title":"Foresta \u0026 Pineapple Mold","description":"\u003cp\u003e \u003cstrong\u003eForesta \u0026 Pinecone 110 by Silikomart Professional\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eForests hide treasures, and among them, pinecones. Foresta by Silikomart Professional is inspired by these natural jewels to offer you 3D pinecone-shaped desserts. It is a tribute to origins, a call from nature to rediscover harmonious and perfect flavors in your pastries. \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSturdy plastic support for easy handling during preparation and cooling \u003c\/li\u003e\n\u003cli\u003eSilicone mold with 5 cavities to create individual 3D portions \u003c\/li\u003e\n\u003cli\u003eOriginal shape inspired by pinecones for unique and natural creations \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eDimensions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDiameter: 60 mm \u003c\/li\u003e\n\u003cli\u003eHeight: 73 mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eVolume:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e110 ml per cavity, totaling 550 ml \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIdeal for sweet or savory creations that will surprise with their innovative shape and detailed finish \u003c\/li\u003e\n\u003cli\u003eFacilitates unmolding and ensures a flawless finish for your 3D desserts \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003e How to preserve the fine details of the Foresta mold when unmolding?\u003c\/strong\u003e\u003cbr\u003e To keep the details intact, freeze your preparations before unmolding. Use gentle heat (like a hairdryer) to help release the desserts without deforming them. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Can decorative elements be added to desserts made with the Foresta mold?\u003c\/strong\u003e\u003cbr\u003e Absolutely! After unmolding, customize with icing, edible powder for a woody effect, or crumbles to mimic the texture of a pinecone. Let your imagination run free! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e What types of desserts can be made with the Foresta mold besides traditional cakes and mousses?\u003c\/strong\u003e\u003cbr\u003e Try ice creams or sorbets for a refreshing effect, or savory preparations like vegetable terrines. Foresta is versatile and suitable for any preparation that solidifies. \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316763410771,"sku":"11559","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-foresta-and-ananas-silikomart-1.png?v=1772148686"},{"product_id":"moule-fragola-120","title":"Fragola Mold 120","description":"\u003ch2\u003eSilikomart Professional Mold FRAGOLA120 — The Exceptional 3D Strawberry\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eSilikomart FRAGOLA120 mold\u003c\/strong\u003e is one of the most poetic models from the famous Italian brand: 5 cavities shaped as life-size \u003cstrong\u003e3D strawberries\u003c\/strong\u003e that allow you to make desserts as spectacular as they are delicious. Created for \u003cstrong\u003eprofessional pastry chefs\u003c\/strong\u003e and demanding enthusiasts, this high-definition food-grade silicone mold faithfully reproduces the grainy texture and iconic shape of the strawberry.\u003c\/p\u003e\n\n\u003cp\u003eThe strawberry, spring’s messenger with its bright red color and delicate aroma, is an endless source of inspiration in pastry. With FRAGOLA120 from \u003cstrong\u003ePatissland\u003c\/strong\u003e, you have the professional tool to create \u003cstrong\u003eentremets, mousses, and semifreddos\u003c\/strong\u003e with photographic finish, worthy of the most creative contemporary patisseries.\u003c\/p\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"caracteristiques-title\"\u003e\n  \u003ch2 id=\"caracteristiques-title\" class=\"patissland-faq__title\"\u003eTechnical specifications\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e5 cavities of 120 ml each\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eGenerous volume per cavity (120 ml), ideal for restaurant-quality individual portions. Total capacity: 600 ml of preparation per batch. Designed for visually impressive plated desserts or premium single-serving treats.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHigh-quality food-grade silicone\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eProfessional-grade silicone, resistant to temperatures from -60°C to +230°C. Exceptional flexibility and durability for perfect unmolding every time. Compatible with freezer, oven, microwave, and dishwasher. Complies with European FDA and LFGB food safety standards.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRigid plastic support included\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eA major advantage of the FRAGOLA120: a rigid plastic support is included with the mold. It ensures \u003cstrong\u003eperfect stability\u003c\/strong\u003e during filling and transport to the freezer, and allows \u003cstrong\u003erapid cooling\u003c\/strong\u003e without deforming the 3D shapes. Essential for perfectly symmetrical strawberries.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eUltra-realistic 3D details\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eDetailed design with faithful reproduction of the \u003cstrong\u003eachenes\u003c\/strong\u003e (those tiny \"seeds\" on the strawberry surface) and the natural conical shape of the fruit. Unlike low-end molds that only capture a stylized shape, the FRAGOLA120 is a trompe l'oeil — your guests will believe they are oversized real strawberries.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDimensions and volume\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eDimensions per cavity:\u003c\/strong\u003e 60 x 77 x H 54 mm. \u003cstrong\u003eVolume:\u003c\/strong\u003e 120 ml per cavity, totaling 600 ml for the 5 molds. Perfectly sized for generous individual portions (equivalent to restaurant desserts). Easy to store on a standard freezer shelf.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"utilisations-title\"\u003e\n  \u003ch2 id=\"utilisations-title\" class=\"patissland-faq__title\"\u003ePreparation ideas\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStrawberry-yogurt frozen entremets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe star ingredient: strawberry mousse on a yogurt insert, red mirror glaze. After freezing for 6-8 hours, unmold and finish with a red velvet spray for a natural strawberry velvet effect. A signature dessert worthy of a Michelin-starred restaurant.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCreamy semifreddos\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eStrawberry-mascarpone semifreddo, strawberry-basil, or strawberry-pistachio (the trendy pairing). Creamy texture between ice cream and mousse, clean unmolding thanks to Silikomart silicone. Remove 10 minutes before tasting to soften the texture.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRed fruit mousses\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eStrawberry mousse on raspberry insert, or multicolored layered mousse (strawberry, white chocolate, red fruits). The 120 ml volume allows creating internal inserts visible when cut, guaranteed \"wow\" effect.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eReimagined bavarois and panna cottas\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eVanilla bavarois with centered strawberry coulis, frozen white panna cotta then covered with a strawberry glaze. Striking visual contrast: the \"strawberry\" shape with a creamy white interior.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSavory version for originality\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eRoasted tomato mousse + basil, gelled gazpacho, or beet espuma with fresh goat cheese inclusions. The strawberry shape creates a real surprise effect as a gourmet starter: your guests expect sweet and discover savory. Guaranteed \"plot twist\" effect.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIce creams and sorbets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e100% fruit strawberry sorbet, strawberry yogurt ice cream, or vanilla ice cream with a strawberry jam center. Silicone easily withstands prolonged negative temperatures. Serve unmolded on a plate with coulis and fresh mint leaves.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"conseils-title\"\u003e\n  \u003ch2 id=\"conseils-title\" class=\"patissland-faq__title\"\u003ePatissland expert tips\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eAchieve a bright, natural strawberry red\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a color that perfectly mimics a real strawberry: mix a \u003cstrong\u003eprofessional water-soluble red dye\u003c\/strong\u003e (E124 or organic equivalent) into your preparation before pouring. Natural alternatives: \u003cstrong\u003econcentrated beet juice\u003c\/strong\u003e or \u003cstrong\u003efreeze-dried beet powder\u003c\/strong\u003e for a deeper, more natural red. Add gradually and taste: too much beet can give a slightly earthy note.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOptimal cavity filling\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFill to 3\/4 if you want to add an insert (mousse + fruit insert for example), or to 9\/10 for a preparation without insert. Gently tap the mold support on the work surface to remove air bubbles (which would create defects on the surface of the unmolded strawberry). Smooth with a flat spatula.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCreate a central insert visible when cut\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003ePro technique: fill the cavity halfway, add a smaller frozen insert (concentrated compote, colored mousse, etc.), cover with the rest of the preparation. When cut, you see a \"surprise\" at the heart of the strawberry. To keep the insert well centered, freeze it beforehand in small shapes using log or ice cube molds.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePerfect unmolding (the pro method)\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor flawless unmolding, your preparation must be \u003cstrong\u003ecompletely frozen\u003c\/strong\u003e (at least 6 hours in the freezer, ideally overnight). Unmold directly onto a rack: gently pull the edges of the silicone outward, then push softly from underneath. The strawberry releases as a whole.\u003c\/p\u003e\n      \u003cp\u003eIf it resists: run the mold bottom under warm water for 2-3 seconds, or use a hairdryer on cold mode for a few seconds. Never force when warm: the frozen preparation would partially melt and lose its details.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRed velvet spray finish (perfect strawberry effect)\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a truly stunning effect: unmold your preparations while still frozen and immediately spray them with a \u003cstrong\u003ered velvet spray\u003c\/strong\u003e (available at Patissland). The contrast between the red velvet and the textured achenes creates the illusion of a large real strawberry. Apply from 20-25 cm away, in a thin, even layer.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"accompagnements-title\"\u003e\n  \u003ch2 id=\"accompagnements-title\" class=\"patissland-faq__title\"\u003eServing and accompaniment ideas\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eClassic flavor pairings\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWarm vanilla custard (hot\/cold contrast), lemon sorbet (tangy freshness), red fruit coulis (intensification), lightly whipped Bourbon vanilla cream. Timeless classics that highlight shape and flavor without overpowering.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eModern and creative pairings\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFresh basil (a star pairing in contemporary pastries), Timut pepper (citrus note), fruity olive oil + fleur de sel (gourmet signature), air-reduced balsamic (alcohol-free, just concentrated by cooking). Perfect to surprise discerning palates.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePlating\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eOn a matte black or white flat plate to highlight the bright red. Place a fresh mint leaf on top (it mimics the strawberry stem). Add a drizzle of coulis and some meringue shards or crumbled Breton shortbread. Photogenic and gourmet.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eBuffets and receptions\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003ePresent the 3D strawberries on a slate tray or a raw wooden board, aligned or staggered. Scatter real small fresh strawberries around to play with scale (guests won’t know which are \"real\"!). Guaranteed signature table effect for weddings and baptisms.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"entretien-title\"\u003e\n  \u003ch2 id=\"entretien-title\" class=\"patissland-faq__title\"\u003eCare and durability\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCleaning after use\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWash with warm soapy water using a soft sponge (non-abrasive inner surface to avoid scratching the silicone). Dishwasher safe on a normal cycle. Air dry on a rack, no need to wipe. Silicone's natural non-stick property prevents any residue.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eStorage and preservation\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eStore the mold flat with its plastic support to preserve the 3D shapes. Keep away from any direct heat source (radiator, oven). With proper care, a Silikomart Professional mold lasts several years and withstands over 3000 usage cycles.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat to do in case of persistent odor\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eSilicone can sometimes retain an odor after very aromatic preparations (garlic, strong citrus). Tip: soak for 30 minutes in hot water with 2 tablespoons of baking soda, then rinse. The smell disappears completely.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"faq-title\"\u003e\n  \u003ch2 id=\"faq-title\" class=\"patissland-faq__title\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan this mold be used in the oven?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, Silikomart Professional silicone withstands temperatures up to 230°C. However, this mold is mainly designed for \u003cstrong\u003ecold or frozen\u003c\/strong\u003e preparations (mousses, entremets, ice creams). For oven baking, use the dedicated models instead. If baking in the oven, always place the mold on a metal tray and its plastic support.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long should preparations be frozen?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eMinimum 6 hours in the freezer, ideally \u003cstrong\u003eovernight\u003c\/strong\u003e (10-12h). A preparation not frozen enough will not unmold cleanly and will lose its 3D details. Tip: place the filled mold in the freezer for 30 minutes before covering it to avoid crystal formation.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan chocolate be molded in the FRAGOLA120?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, absolutely. Temper your chocolate (dark, milk, or white tinted red) to the right temperature, pour into the cavities, let crystallize for 1 hour in the fridge. Perfect unmolding thanks to the silicone’s flexibility. Ideal for XXL decorative chocolate pieces for buffets or gourmet presentations.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs the plastic support mandatory?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eHighly recommended. It maintains the mold’s rigidity during filling, transport to the freezer, and setting. Without the support, the flexible silicone could deform and your strawberries would be asymmetrical. Fortunately, the support is included with the Silikomart FRAGOLA120 mold.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs 5 cavities enough?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor 5 people, yes, definitely. For a larger event, we recommend investing in 2 or 3 FRAGOLA120 molds (10 to 15 cavities) to prepare multiple batches in parallel or serve a full buffet. The molds are compact, so storage remains reasonable.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCompatible with my other Silikomart molds?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, Silikomart Professional standardizes its support dimensions. If you already have other Silikomart molds from the Professional range, the FRAGOLA120 support is compatible with most of them. Ideal for optimizing storage and multi-format preparations.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhich spray to use for the velvet effect?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWe recommend a \u003cstrong\u003eprofessional quality red velvet spray\u003c\/strong\u003e like Velly Pro (available at Patissland). Apply on \u003cstrong\u003estill frozen\u003c\/strong\u003e preparation, from 20-25 cm away, in thin successive layers. The thermal contrast between the warm spray and the frozen surface instantly creates the velvet effect.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhy choose Silikomart over a cheaper brand?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eSilikomart is THE global reference for professional silicone pastry molds. The difference with low-cost brands: thicker silicone, more flexible, more resistant to repeated freeze\/thaw cycles, ultra-precise 3D details, higher quality rigid support, lifespan 3 to 5 times longer. It's an investment that pays off quickly if you often make visual pastries.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/section\u003e\n\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316769898835,"sku":"11601","price":32.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-fragola-120-silikomart-1.png?v=1772148697"},{"product_id":"moule-mora-lampone-110","title":"Mold Mora \u0026 Raspberry 110","description":"\u003cp\u003e \u003cstrong\u003eDiscover the innovation from Silikomart Professional: Blackberries and Raspberries\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThe woods are full of secrets, and among them, treasures resembling blackberries and raspberries. MORA \u0026amp; LAMPONE 110 transforms these berries into true pastry gems. With this tool, the only limit to creating delicious desserts is your imagination. \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFive 110 ml cavities for generous and indulgent creations \u003c\/li\u003e\n\u003cli\u003ePlastic support for easy use and cooling \u003c\/li\u003e\n\u003cli\u003ePrecise design for a faithful and impressive 3D berry rendering \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eDimensions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDiameter: 65 mm \u003c\/li\u003e\n\u003cli\u003eHeight: 67 mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eVolume:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e110 ml per cavity, totaling 550 ml \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePerfect for bold sweet creations, jellies, mousses, and much more \u003c\/li\u003e\n\u003cli\u003eFacilitates unmolding for desserts that captivate both the eye and the palate \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eQ1: How can the MORA \u0026amp; LAMPONE 110 mold be used for savory creations?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA1:\u003c\/strong\u003e For savory lovers, fill the cavities with fresh cheese preparations or vegetable mousses. You can also create mini herb terrines for an original and sophisticated appetizer. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ2: What is the best way to fill desserts made with MORA \u0026amp; LAMPONE 110 to enhance their flavor?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA2:\u003c\/strong\u003e Fill the mold cavities with fruit coulis, flavored creams, or fresh fruit inserts before pouring your mixture. This will add a tasty surprise to every bite. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ3: Any tips to preserve the delicate shape of the berries when unmolding with MORA \u0026amp; LAMPONE 110?\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eA3:\u003c\/strong\u003e For careful unmolding, freeze your desserts well before removing them from the mold. Then, use a light mist of warm water or a hairdryer on the back of the mold to gently release the berries without losing their details. \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316777140563,"sku":"11576","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mora-and-lampone-110-silikomart-1.png?v=1772148711"},{"product_id":"moule-limone-lime-120","title":"Lemon \u0026 Lime Mold 120","description":"\u003ch2\u003eLimone \u0026amp; Lime Silikomart Professional mold, 4 lemon and lime trompe-l'œil cavities of 120 ml each\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eLimone \u0026amp; Lime mold by Silikomart Professional\u003c\/strong\u003e captures the essence of the iconic Mediterranean citrus fruits from the Amalfi coast. This professional trompe-l'œil mold offers \u003cstrong\u003e4 cavities of 120 ml\u003c\/strong\u003e reproducing in 3D relief the natural curves of yellow lemon and green lime, ideal for pastry chefs who want to expand their range with signature individual entremets featuring refined Italian aesthetics.\u003c\/p\u003e\n\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, this mold is part of our \u003cstrong\u003etrompe-l'œil mold collection\u003c\/strong\u003e alongside Pavoni x Cédric Grolet references (Lemon, Mango, Hazelnut, Tablet) and other realistic Silikomart fruits. Its uniqueness lies in the \u003cstrong\u003e4 individual 120 ml cavities\u003c\/strong\u003e format that allows producing single-portion entremets sold individually in shops or served as plated desserts in restaurants, unlike large molds for shared entremets. Combined with a yellow and green gradient velvet finish, the trompe-l'œil effect is striking.\u003c\/p\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"caracteristiques-title\"\u003e\n  \u003ch2 id=\"caracteristiques-title\" class=\"patissland-faq__title\"\u003eDetailed technical features\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e4 cavities of 120 ml, professional single-portion format\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e: Silikomart Professional\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eModel\u003c\/strong\u003e: Limone \u0026amp; Lime (lemon and lime trompe-l'œil)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 4 cavities\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e: 120 ml\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eTotal volume\u003c\/strong\u003e: 600 ml\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCavity dimensions\u003c\/strong\u003e: 88.5 × 61.5 × height 44.7 mm\u003c\/p\u003e\n      \u003cp\u003eThe 120 ml per cavity size is ideal for \u003cstrong\u003epremium individual entremets\u003c\/strong\u003e sold individually in boutique pastry shops or served as plated desserts in gourmet menus. Larger than a petit four (40-50 g), more refined than a family dessert (200 g+), this is the signature size for premium individual pastry desserts.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional quality platinum silicone\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eMade of \u003cstrong\u003e100% food-grade platinum silicone\u003c\/strong\u003e, premium quality favored by professionals. Ensures perfect unmolding without breakage even for the most delicate airy mousses, complete neutrality in taste and smell, hygienic safety compliant with European food standards, dimensional stability over time even after hundreds of uses, naturally non-stick without prior greasing. Platinum silicone is known for its superior durability compared to standard silicones.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePlastic support included for production stability\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe mold comes with a \u003cstrong\u003erigid plastic support\u003c\/strong\u003e that keeps the 4 cavities upright during pouring, transport to the freezer, and blast chilling. This rigid base is a major practical advantage in professional production, as silicone alone tends to deform under the weight of liquid or semi-liquid contents. With the support, you can transport the filled mold without risk of tipping and without needing to place it on an intermediate rigid tray.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDetailed 3D design, realistic lemon and lime\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe design faithfully reproduces the \u003cstrong\u003enatural curves of the two Mediterranean citrus fruits\u003c\/strong\u003e, slightly asymmetrical oval shape of the lemon, rounder shape of the lime, characteristic slight dimples of the fruit skin, stylized stem at one end. This morphological precision is what separates a professional trompe-l'œil mold from a simple generic \"lemon shape\" mold. After unmolding and gradient velvet finishing, the illusion is perfect; your guests hesitate for a moment before realizing it is a dessert.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFreezer and oven thermal compatibility\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eSilikomart platinum silicone offers a \u003cstrong\u003ewide thermal range\u003c\/strong\u003e compatible with deep freezing (professional blast chiller down to at least -25°C) and oven baking (up to 230°C). This versatility allows the mold to be used for classic cold preparations (mousses, bavarians, sorbets) as well as for baked large individual portions (lemon cakes, lemon financiers, fondants).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSilikomart Professional, the pro range of the Italian brand\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003eSilikomart Professional\u003c\/strong\u003e range is the premium line of the Italian brand Silikomart, dedicated to \u003cstrong\u003eprofessional pastry chefs and pastry schools\u003c\/strong\u003e. Differentiated from the consumer range by the quality of the molds (purer platinum silicone, more precise finish), sizes adapted to professional production flows, and designs developed in collaboration with international chefs. The Limone \u0026amp; Lime mold is part of the signature trompe-l'œil collection of this pro range.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"recettes-title\"\u003e\n  \u003ch2 id=\"recettes-title\" class=\"patissland-faq__title\"\u003eSignature recipes for the Limone \u0026amp; Lime mold\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSignature lemon lime trompe-l'œil entremet\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eIconic recipe for this mold, the \u003cstrong\u003eindividual lemon lime trompe-l'œil entremet\u003c\/strong\u003e. Recommended composition:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eInsert\u003c\/strong\u003e at the center, tangy lemon-lime creamy filling (60% lemon juice + 40% lime juice + sugar + eggs + butter), frozen in a mini cylindrical mold before insertion\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMousse\u003c\/strong\u003e around the insert, lemon mousse made with lemon curd + melted white chocolate + whipped cream + gelatin, flavored with grated zest\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eBiscuit\u003c\/strong\u003e almond dacquoise or lemon financier for the structural base, cut to the dimensions of the mold bottom\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e intense yellow velvet spray for lemon prints, pale green for lime prints, stylized dark tempered brown chocolate stem\u003c\/p\u003e\n      \u003cp\u003eThe result fools the eyes, your guests hesitate before realizing it is a dessert rather than a real citrus fruit placed on the plate.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eRevisited individual lemon tart\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a \u003cstrong\u003erevisited individual lemon tart\u003c\/strong\u003e in trompe-l'œil format, a modern alternative to the classic lemon meringue tart. Adapted composition:\u003c\/p\u003e\n      \u003cp\u003eTempered white chocolate shell colored yellow by liposoluble Colour Mill, \"shell\" method by filling then emptying the mold\u003c\/p\u003e\n      \u003cp\u003eIntense lemon cream at the center (traditional lemon curd + Menton lemon zest)\u003c\/p\u003e\n      \u003cp\u003eTouch of Italian meringue piped with a Saint-Honoré tip on the plate as accompaniment\u003c\/p\u003e\n      \u003cp\u003eCrumbled lemon Breton shortbread as the base of the plate for texture recall\u003c\/p\u003e\n      \u003cp\u003eA creation that revisits the great classic of French pastry with contemporary trompe-l'œil aesthetics.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eLemon lime sorbet as a frozen dessert\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003esummer menus and the warm season\u003c\/strong\u003e, adapt the mold for \u003cstrong\u003elemon lime sorbet\u003c\/strong\u003e trompe-l'œil. Preparation based on homemade lemon sorbet (lemon juice + light syrup + glycerin for texture) or lime sorbet depending on the cavity, poured directly into the mold, frozen through, unmolded and finished with colored velvet for perfect realism. Very spectacular \"real frozen lemon\" effect for fine dining plating, especially suited for end-of-meal desserts after Mediterranean cuisine.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIndividual lemon meringue mousse\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a \u003cstrong\u003eplated dessert in fine dining\u003c\/strong\u003e, choose the \u003cstrong\u003elight lemon meringue mousse\u003c\/strong\u003e version. Airy lemon mousse (lemon curd + whipped cream + gelatin) poured into the mold, raspberry insert at the center for a visual effect when cut, sponge finger base soaked in lemon syrup. Plated with touches of Italian meringue torched with a blowtorch, candied lemon segments, caramelized tiles, diced strawberries. Star-level quality guaranteed with the precision of the trompe-l'œil.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSignature creation inspired by Cédric Grolet\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eChef \u003cstrong\u003eCédric Grolet\u003c\/strong\u003e popularized the aesthetic of the \u003cstrong\u003etrompe-l'œil fruit\u003c\/strong\u003e with his signature creation Citron 8 molds (also offered at Patissland). The Silikomart Limone \u0026amp; Lime mold follows the same stylistic line with two variants (yellow lemon AND green lime) allowing for a \u003cstrong\u003ecoherent \"citrus trompe-l'œil\" collection\u003c\/strong\u003e. Grolet-inspired composition, tempered white chocolate shell colored yellow by Colour Mill, filling with lemon compote + passion fruit cream + diced candied lemon for a \"real citrus\" effect when cut.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIndividual lemon-lime cake for brunch and tea time\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe mold also accepts \u003cstrong\u003ecooked preparations\u003c\/strong\u003e. For premium brunch or tea time menus, create \u003cstrong\u003eindividual lemon-lime cakes\u003c\/strong\u003e, bake directly in the mold at 170°C for 18-20 minutes, unmold while warm, glaze with opaque white lemon icing on top then decorate with drizzled lemon coulis. Individual size perfect for room service in high-end hotels or boutique pastry shops as a complement to the cold entremets range.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"finitions-title\"\u003e\n  \u003ch2 id=\"finitions-title\" class=\"patissland-faq__title\"\u003eTrompe-l'œil finishes for realistic effect\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eYellow and green gradient velvet for citrus effect\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003egradient velvet finish\u003c\/strong\u003e is what transforms a simple unmolding into a striking trompe-l'œil. Technique:\u003c\/p\u003e\n      \u003cp\u003e1. Prepare two mixtures of cocoa butter + tempered white chocolate + liposoluble Colour Mill, one intense yellow for lemon molds, the other green for lime molds\u003c\/p\u003e\n      \u003cp\u003e2. Keep at 35-40°C in a water bath\u003c\/p\u003e\n      \u003cp\u003e3. Take the pieces out of the freezer at a minimum of -18°C\u003c\/p\u003e\n      \u003cp\u003e4. Spray the base color (yellow or green) in an even layer from 25-30 cm away using a food paint gun\u003c\/p\u003e\n      \u003cp\u003e5. For a \"real citrus skin\" effect, add some lighter touches on the raised areas and darker ones in the hollows to create a natural gradient\u003c\/p\u003e\n      \u003cp\u003eThe result reproduces the characteristic grainy skin of citrus fruits with realistic shades.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eColored tempered white chocolate shell, glossy shine\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor a finish \u003cstrong\u003eshinier than matte velvet\u003c\/strong\u003e, choose a \u003cstrong\u003ecolored tempered white chocolate shell\u003c\/strong\u003e. Temper white chocolate following classic curves, color with yellow or green Colour Mill depending on the cavity, pour into the mold, spin to spread, immediately invert to drain excess (creating a thin shell of 2-3 mm). Crystallize in the cold, carefully unmold, fill the empty shell according to your recipe, close with a chocolate disc. Very contemporary \"fresh waxed real lemon\" effect for high-end boutique pastry.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFinal details for perfect realism\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo push realism to the maximum, add the \u003cstrong\u003efinal details\u003c\/strong\u003e that make the difference:\u003c\/p\u003e\n      \u003cp\u003eStylized tail in tempered dark chocolate, shaped with a spatula, fixed on top of each piece with a drop of melted chocolate\u003c\/p\u003e\n      \u003cp\u003eSmall green leaf made of soft green sugar paste or colored white chocolate, attached next to the stem\u003c\/p\u003e\n      \u003cp\u003eLight localized shine achieved with a neutral glazing spray on certain areas for a \"slightly wet fruit\" effect\u003c\/p\u003e\n      \u003cp\u003eFinal plating on slate or flat plate with a few fresh mint leaves and candied citrus zest to evoke a gourmet presentation\u003c\/p\u003e\n      \u003cp\u003eThese individually imperceptible details collectively create a perfect trompe-l'œil that surprises guests.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eColored glaze for a contemporary version\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eAs an alternative to velvet spray and chocolate shells, use a \u003cstrong\u003ecolored glaze in pale yellow or green\u003c\/strong\u003e to mimic citrus peel. Classic mirror glaze preparation (gelatin + sugar + glucose + condensed milk + white chocolate) colored with Colour Mill liposoluble. Apply at 32-35°C on frozen entremet. You can then add \u003cstrong\u003ecandied citrus slices\u003c\/strong\u003e as decoration on the plate for an elegant and gourmet finish that visually recalls the fruity origin of the dessert.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"associes-title\"\u003e\n  \u003ch2 id=\"associes-title\" class=\"patissland-faq__title\"\u003ePatissland complementary products\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eYellow and green velvet spray for finishing\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo create the characteristic gradient velvet effect of citrus fruits, Patissland offers ready-to-use velvet sprays in separate yellow and green colors, cocoa butter pistoles to make your own homemade velvet mix combined with white chocolate and Colour Mill liposoluble yellow or green, and compatible electric food sprayers for those who regularly make their own velvet spray.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eColour Mill liposoluble yellow and green\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003eColour Mill liposoluble\u003c\/strong\u003e colorants are essential for coloring cocoa butter and white chocolate that make up your homemade velvet spray or colored chocolate shells. Ideal colors for this mold: intense yellow for lemon shapes and light green for lime shapes. Just a few drops per preparation are enough thanks to Colour Mill's patented micro-dispersion technology.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eFood-grade lemon and lime essential oils\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo \u003cstrong\u003eintensify the citrus aroma\u003c\/strong\u003e in your preparations without weighing down the texture, Patissland offers food-grade lemon and lime essential oils of pastry quality. Just a few drops added to the mousse, creamy filling, or glaze are enough to multiply the citrus scent without changing the consistency of the preparation. Combined with finely grated lemon and lime zest, the final aroma is powerful and authentic.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhite couverture chocolate for mousses and shells\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor colored white chocolate shells and whipped mousses, Patissland offers several professional brands of white couverture chocolate. Choose a white chocolate with a high cocoa butter content (at least 28-30%) for easy tempering and a shiny finish. The quality of the white chocolate is crucial for the glossy finish and stability of the colored shells.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther Cédric Grolet signature molds\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo expand your professional trompe-l'œil collection, Patissland offers the signature molds \u003cstrong\u003eCédric Grolet in collaboration with Pavoni Italia\u003c\/strong\u003e: 8-cavity 85 ml trompe-l'œil lemon, large lemon piece KE057 1215 ml, 3D hazelnut AF001, tablet PX43106. The Silikomart Professional + Pavoni x Grolet combination gives access to over 30 high-end trompe-l'œil mold references to create a fruit menu with unlimited creativity.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther Silikomart trompe-l'œil molds\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003ePatissland offers the full Silikomart Trompe-l'œil range, regularly expanded with new seasonal shapes like 600 ml mango, strawberry, apple, pear, and other exotic fruits. You can create a \u003cstrong\u003ecoherent realistic fruit collection\u003c\/strong\u003e on your seasonal menu, a recognizable visual signature that becomes your trademark. Many boutique pastry chefs build an identifiable \"trompe-l'œil fruit pastry\" brand recognizable from miles away.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCake drums and cake boxes for delivery\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo present and transport your lemon-lime trompe-l'œil entremets, Patissland offers cake drums suited for the individual 120 ml size and individual cake boxes with transparent windows that showcase the citrus look before opening. Ideal for high-end event delivery and premium boutique sales.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"faq-title\"\u003e\n  \u003ch2 id=\"faq-title\" class=\"patissland-faq__title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to intensify the citrus aroma in desserts?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eSeveral techniques can be combined:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFinely grated zest\u003c\/strong\u003e of yellow lemon and green lime, fresh or dried, incorporated directly into the preparation\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFood-grade essential oils\u003c\/strong\u003e lemon or lime, a few drops to amplify the scent without changing the texture\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eZest-infused sugar\u003c\/strong\u003e prepared in advance (sugar + finely ground zest, rested 2-3 days)\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFresh juice\u003c\/strong\u003e rather than bottled juice to preserve the characteristic bright notes\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMenton AOC lemon or Amalfi lemon\u003c\/strong\u003e for the most complex and fragrant notes\u003c\/p\u003e\n      \u003cp\u003eCombined, these techniques create a powerful citrus aroma that doesn’t dilute in the mousse.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to unmold without damaging the 3D details?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eSteps for a perfect unmolding:\u003c\/p\u003e\n      \u003cp\u003eFreeze thoroughly, minimum 4 hours at -18°C, ideally 6-8 hours or 2-3 hours in a -25°C blast freezer\u003c\/p\u003e\n      \u003cp\u003eTake the mold out, let it sit at room temperature for 30 seconds (the silicone contracts slightly)\u003c\/p\u003e\n      \u003cp\u003e3. Turn the mold over onto the receiving surface (cake drum, tray)\u003c\/p\u003e\n      \u003cp\u003e4. Apply gentle and steady pressure on the back of each cavity, starting from the edges toward the center\u003c\/p\u003e\n      \u003cp\u003e5. The piece releases with its details perfectly sharp\u003c\/p\u003e\n      \u003cp\u003eIf the piece resists, DO NOT FORCE, put the mold back in the freezer for 30 minutes to harden the piece before trying again. The 3D details require the preparation to be perfectly frozen.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat decorations are recommended for desserts?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eDecorations that enhance the trompe-l'œil effect:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eYellow and green colored glaze\u003c\/strong\u003e to mimic citrus skin\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCandied citrus slices\u003c\/strong\u003e as accompaniment on the plate for an elegant and indulgent finish\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eFresh mint leaves\u003c\/strong\u003e or green sugar paste leaves fixed next to the stem\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCandied zest\u003c\/strong\u003e strands as decoration\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon coulis\u003c\/strong\u003e or \u003cstrong\u003ered fruit coulis\u003c\/strong\u003e in touches plated on the dish\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCaramelized tiles\u003c\/strong\u003e with sesame or sliced almonds for texture reference\u003c\/p\u003e\n      \u003cp\u003eThe contrast between the roundness of the trompe-l'œil fruit and the graphic elements on the plate creates a refined gastronomic presentation.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long to freeze before unmolding?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor entremets and mousses, allow at least \u003cstrong\u003e4 hours at -18°C\u003c\/strong\u003e in a standard freezer for perfect core setting. For flawless unmolding of the mold's 3D details, ideally allow \u003cstrong\u003e6-8 hours\u003c\/strong\u003e, or a quick blast freeze at -25°C for 2-3 hours for professionals who have one. The golden rule: better to freeze too long than not enough, unmolding is much easier on a fully set piece.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan the mold go directly into the oven?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, Silikomart Professional platinum silicone withstands up to 230°C, covering all standard pastry temperatures. You can use the mold for baked preparations (individual lemon cakes, lemon financiers, lemon fondants for example), although the main use remains \u003cstrong\u003ecold preparations\u003c\/strong\u003e based on mousses and bavarians that better showcase the trompe-l'œil effect. For baking, place the mold on its original plastic base to facilitate air circulation and even cooking.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to avoid air bubbles when unmolding?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eStackable solutions:\u003c\/p\u003e\n      \u003cp\u003eGently tap the mold on the work surface after each pour to bring bubbles to the surface\u003c\/p\u003e\n      \u003cp\u003ePour in several stages (mousse, insert, mousse, biscuit) rather than all at once\u003c\/p\u003e\n      \u003cp\u003eUse a wooden skewer or toothpick to pierce visible bubbles on the surface before freezing\u003c\/p\u003e\n      \u003cp\u003eWork with a mousse at the right temperature, neither too cold (which traps bubbles) nor too warm (which separates the ingredients)\u003c\/p\u003e\n      \u003cp\u003eWith these 4 levers, you get desserts without visible bubbles after unmolding.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs the mold dishwasher safe?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, Silikomart platinum silicone withstands the dishwasher without degradation. Place it on the top rack (away from direct heating elements). To preserve the fine details of the 3D model, hand washing is recommended in the long term, with warm soapy water + soft sponge, rinse thoroughly, dry flat. Avoid abrasive sponges that could damage the fine reliefs.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the seasonality of lemon-lime desserts?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eLemon and lime citrus work year-round thanks to their constant availability, but have \u003cstrong\u003emarked seasonal peaks\u003c\/strong\u003e:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eWinter\u003c\/strong\u003e (November to February), the season of Menton AOC lemon and French citrus, ideal for \"winter citrus\" menus\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eSummer\u003c\/strong\u003e (June to September), the season of freshness, lemon desserts refresh summer menus and accompany warm evenings\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eValentine's Day and Easter\u003c\/strong\u003e, the soft yellow and green fit into the pastel palettes of the season\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eSummer pairings\u003c\/strong\u003e, lemon-lime wedding cakes bring a sought-after freshness to summer wedding cocktails\u003c\/p\u003e\n      \u003cp\u003eThe trompe-l'œil format is particularly suitable for bright seasons (spring-summer) where the visual lightness of citrus contrasts with the heavier pastries of the cold seasons.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow many pieces are produced per use?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eProduct use \u003cstrong\u003e4 individual pieces\u003c\/strong\u003e (2 yellow lemons + 2 green limes or the composition according to the mold layout). For larger volume production, you can use multiple molds simultaneously on the same 60 × 40 cm baking sheet. With 4 molds placed side by side, you produce 16 pieces per session, a reasonable professional pace for a pastry shop offering these creations as signature items.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs it suitable for advanced amateur use?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eAlthough designed for professionals (Silikomart Professional range), the mold is suitable for advanced amateurs who want to create desserts worthy of the best boutique patisseries. The technique is documented, the complementary equipment is accessible (ready-to-use velvet spray cans for amateurs, alternatives to professional guns). An investment that pays off for those who regularly practice high-end pastry at home.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47316792443219,"sku":"11599","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-limone-and-lime-120-silikomart-1.png?v=1772148719"},{"product_id":"moule-mangue-130","title":"Mango Mold 130ml","description":"\u003cstyle\u003e\n.patissland-fiche{font-family:'Helvetica Neue',Arial,sans-serif;color:#2c2c2a;line-height:1.7}\n.patissland-fiche h2{font-size:24px;color:#1a1a1a;margin:32px 0 16px;font-weight:600;border-bottom:2px solid #C9A961;padding-bottom:8px;display:inline-block}\n.patissland-fiche h3{font-size:18px;color:#1a1a1a;margin:20px 0 10px;font-weight:600}\n.patissland-fiche p{margin:0 0 14px}\n.patissland-fiche ul,.patissland-fiche ol{margin:0 0 16px;padding-left:24px}\n.patissland-fiche li{margin-bottom:6px}\n.patissland-fiche strong{color:#1a1a1a;font-weight:600}\n.patissland-fiche a{color:#8B6F2A;text-decoration:underline;font-weight:500}\n.patissland-fiche a:hover{color:#C9A961}\n.patissland-accordeon{margin:16px 0;border:1px solid #C9A961;border-radius:10px;background:#FFFCF7;overflow:hidden}\n.patissland-accordeon summary{cursor:pointer;font-weight:600;font-size:17px;color:#8B6F2A;padding:16px 20px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:background 0.2s}\n.patissland-accordeon summary:hover{background:#FAF4E5}\n.patissland-accordeon summary::-webkit-details-marker{display:none}\n.patissland-accordeon summary::after{content:'+';font-size:24px;color:#C9A961;transition:transform 0.3s}\n.patissland-accordeon[open] summary::after{content:'−'}\n.patissland-accordeon[open] summary{background:#FAF4E5;border-bottom:1px solid #C9A961}\n.patissland-accordeon-content{padding:18px 20px}\n.patissland-badge-prix{background:linear-gradient(135deg,#C9A961 0%,#E5C77F 100%);color:white;padding:14px 20px;border-radius:10px;text-align:center;font-size:16px;margin:20px 0;font-weight:500}\n.patissland-tableau{width:100%;border-collapse:collapse;margin:14px 0;font-size:14px}\n.patissland-tableau th{background:#FAF4E5;color:#8B6F2A;padding:10px;text-align:left;font-weight:600;border-bottom:2px solid #C9A961}\n.patissland-tableau td{padding:10px;border-bottom:1px solid #EFE6D0}\n.patissland-tableau tr:last-child td{border-bottom:none}\n.patissland-pro-tip{background:#FAF4E5;border-left:4px solid #C9A961;padding:14px 18px;margin:16px 0;border-radius:0 8px 8px 0;font-size:14px}\n.patissland-rating{display:inline-flex;align-items:center;gap:8px;background:#FFF8E1;padding:6px 14px;border-radius:20px;font-size:13px;color:#8B6F2A;font-weight:500;margin-bottom:14px}\n.patissland-recette{background:#FFFCF7;border:1px solid #EFE6D0;border-radius:8px;padding:16px;margin:14px 0}\n.patissland-recette h3{margin-top:0;color:#8B6F2A}\n.patissland-cards{display:grid;grid-template-columns:repeat(auto-fit,minmax(220px,1fr));gap:14px;margin:18px 0}\n.patissland-card{background:#FFFCF7;border:1px solid #C9A961;border-radius:10px;padding:16px;transition:transform 0.2s}\n.patissland-card:hover{transform:translateY(-2px)}\n.patissland-card-titre{font-weight:600;color:#8B6F2A;margin-bottom:6px;font-size:15px}\n.patissland-card-desc{font-size:13px;color:#444;margin-bottom:10px}\n.patissland-card-lien{display:inline-block;background:#C9A961;color:white !important;padding:6px 14px;border-radius:6px;text-decoration:none !important;font-size:13px;font-weight:500}\n.patissland-card-lien:hover{background:#8B6F2A;color:white !important}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-fiche\"\u003e\n\u003ch2\u003e3D Silicone Mango Mold – Mango x6 – Silikomart Professional 130 ml\u003c\/h2\u003e\n\u003cdiv class=\"patissland-rating\"\u003e 5\/5 — verified customer reviews\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional silicone mold for mango trompe-l'œil entremets — Fast delivery from Patissland\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eMango x6 mold from Silikomart Professional\u003c\/strong\u003e allows you to create \u003cstrong\u003eindividual mango entremets\u003c\/strong\u003e with striking exotic realism. Designed to faithfully reproduce the elegant curves of the mango, this silicone trompe-l'œil mold from the \u003cstrong\u003e3D Design Silikomart\u003c\/strong\u003e range features an innovative internal edge that gives a slightly rounded base to your creations, eliminating sharp edges for a flawless professional finish.\u003c\/p\u003e\n\u003cp\u003eAt Patissland, this Silikomart mango mold is part of our selection of \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'œil molds\u003c\/a\u003e for demanding pastry chefs, chocolatiers, and cake designers.\u003c\/p\u003e\n\u003cdiv class=\"patissland-badge-prix\"\u003e Patissland offers the Silikomart Mango Mold 130 ml \u003cbr\u003e\u003cspan style=\"font-size: 13px; font-weight: 400; opacity: 0.95;\"\u003ePermanent stock — Shipping within 24h — Delivery in France \u0026amp; Europe\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eThe excellence of Italian Silikomart platinum silicone\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cp\u003eMade in Italy from \u003cstrong\u003e100% liquid platinum silicone\u003c\/strong\u003e, this mold offers unmatched technical quality:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUltra-precise reproduction\u003c\/strong\u003e of the elegant curves of the mango — the trompe-l'œil effect is stunning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTear-free unmolding\u003c\/strong\u003e, even for the most delicate mousses\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDurable flexibility\u003c\/strong\u003e, wash after wash, guaranteed up to \u003cstrong\u003e3,000 uses\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtreme resistance:\u003c\/strong\u003e -60°C to +230°C (cell, deep freezer, traditional oven, microwave)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePatented internal edge:\u003c\/strong\u003e slightly rounded base, professional finish without sharp edges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso discover our full range of \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart molds\u003c\/a\u003e and our selection of \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremet molds\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eDetailed technical features\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ctable class=\"patissland-tableau\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart Professional\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eModel\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMango (3D Design range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e130 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCavity dimensions\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e93 × 57 × h 42 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaterial\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% liquid platinum silicone food grade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTemperature range\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e-60°C to +230°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCompatibility\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOven, microwave, freezer, deep freezer, cell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDishwasher safe\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCompatible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDurability\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUp to 3,000 uses\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eWhy choose the Silikomart Mango over another mold?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cp\u003eThe market offers several \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003emango trompe-l'œil molds\u003c\/a\u003e. Here’s what sets the \u003cstrong\u003eMango Silikomart 130 ml 6 cavities\u003c\/strong\u003e apart:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenerous individual size (130 ml):\u003c\/strong\u003e restaurant-quality entremet, larger than the 100 ml versions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePatented internal edge\u003c\/strong\u003e that eliminates sharp edges — more natural finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% liquid platinum silicone\u003c\/strong\u003e of Italian quality, more durable than standard silicones\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAffordable price\u003c\/strong\u003e compared to competing brand \"chef\" references — and the \u003cstrong\u003ebest market price\u003c\/strong\u003e at Patissland\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003e4 recipe ideas for mango trompe-l'œil entremets\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e1. 100% exotic mango version\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMango passion mousse\u003c\/li\u003e\n\u003cli\u003e100% mango or mango-passion gelled insert\u003c\/li\u003e\n\u003cli\u003eCoconut-vanilla cream\u003c\/li\u003e\n\u003cli\u003eAlmond dacquoise biscuit\u003c\/li\u003e\n\u003cli\u003eYellow-orange mirror glaze with red gradient using \u003ca href=\"\/en\/collections\/air-brush\"\u003eairbrush\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThe classic exotic trompe-l'œil, both beautiful and powerful in flavor.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e2. Blond Dulcey chocolate-mango version\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDulcey 35% mousse (blond chocolate) — see our \u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\"\u003echocolate \u0026 praline range\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eLightly sautéed fresh mango insert\u003c\/li\u003e\n\u003cli\u003eIvory white chocolate cream\u003c\/li\u003e\n\u003cli\u003eBreton shortbread\u003c\/li\u003e\n\u003cli\u003eBlond mirror glaze with a touch of gold powder — see our \u003ca href=\"\/en\/collections\/feuilles-dor-paillettes\"\u003egold leaves \u0026 glitter\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIdeal for an elegant and original autumn-winter menu.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e3. Tropical frozen version\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNatural mango sorbet\u003c\/li\u003e\n\u003cli\u003eConcentrated passion fruit core\u003c\/li\u003e\n\u003cli\u003eIvory chocolate coating sprayed for a \"frosted fruit\" effect via \u003ca href=\"\/en\/collections\/spray-pour-chocolats\"\u003echocolate spray\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003ePerfect for a summer menu or a signature frozen dessert.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-recette\"\u003e\n\u003ch3\u003e4. Gourmet version\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMango mousse infused with cardamom\u003c\/li\u003e\n\u003cli\u003eYuzu cream\u003c\/li\u003e\n\u003cli\u003eMango-lime gel insert via \u003ca href=\"\/en\/collections\/spray-gelifiant\"\u003egelling spray\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eMatte yellow \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet spray\u003c\/a\u003e finish for a contemporary look\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eA refined plated dessert for high-end restaurants and caterers.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-pro-tip\"\u003e\n\u003cstrong\u003ePatissland tip:\u003c\/strong\u003e for the most convincing mango trompe-l'œil effect, combine \u003ca href=\"\/en\/collections\/glacages-1\"\u003eyellow-orange mirror glaze\u003c\/a\u003e and a light red-orange velvet spray on the tip of the fruit (with an airbrush). It's the detail that makes the difference between a \"nice mold\" and a \"real mango.\"\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eWho is this mango mold for?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional pastry chefs\u003c\/strong\u003e looking to enrich their display with an exotic trompe-l'œil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolatiers\u003c\/strong\u003e for original fruity creations — see our \u003ca href=\"\/en\/collections\/materiels-moules-a-chocolat\"\u003echocolate molds\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaterers and restaurants\u003c\/strong\u003e for signature plated desserts in summer and autumn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake designers and passionate pastry chefs\u003c\/strong\u003e who want to master the fruity trompe-l'œil technique\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eExpert tips for perfecting your mango desserts\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003eThe fruit core\u003c\/h3\u003e\n\u003cp\u003eUse a mango or passion fruit jelly insert to create a surprising texture contrast when cutting.\u003c\/p\u003e\n\u003ch3\u003eCrystallization\u003c\/h3\u003e\n\u003cp\u003eMake sure your desserts are frozen through (ideally after the maturation phase) before unmolding. The flexibility of platinum silicone allows easy release of the shape.\u003c\/p\u003e\n\u003ch3\u003eThe glaze\u003c\/h3\u003e\n\u003cp\u003eFor a ripe fruit effect, favor a \u003ca href=\"\/en\/collections\/glacages-1\"\u003eyellow-orange mirror glaze\u003c\/a\u003e with a slight red gradient made with an \u003ca href=\"\/en\/collections\/air-brush\"\u003eairbrush\u003c\/a\u003e, or a matte yellow \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet spray\u003c\/a\u003e for a contemporary finish.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSpray the velvet and serve within \u003cstrong\u003e12 hours\u003c\/strong\u003e after unmolding for optimal visual effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eCare for the Silikomart Mango mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash recommended with warm soapy water\u003c\/li\u003e\n\u003cli\u003eDishwasher safe\u003c\/li\u003e\n\u003cli\u003eAir dry, turned over\u003c\/li\u003e\n\u003cli\u003eStore flat or hanging, away from direct heat sources\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eWhy buy your Silikomart mold at Patissland?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eAuthentic Silikomart Professional product\u003c\/strong\u003e, imported from Italy\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003ePermanent stock\u003c\/strong\u003e — shipping within 24 hours\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eThe best price on the market\u003c\/strong\u003e and fast delivery in France \u0026amp; Europe\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eClick \u0026amp; Collect\u003c\/strong\u003e in Osny (95) for Parisian professionals\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eAdvice and customer service\u003c\/strong\u003e from pastry enthusiasts\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003e5\/5 rating\u003c\/strong\u003e from 2 verified customers on this item\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eFrequently asked questions about the Silikomart mango mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003eWhere to buy a Silikomart mango mold in France?\u003c\/h3\u003e\n\u003cp\u003eThe Silikomart Professional Mango mold 130 ml 6 cavities is available at Patissland, a specialist in professional pastry equipment. We guarantee an authentic product imported from Italy, permanent stock, and fast delivery throughout France. Also discover the full \u003ca href=\"\/en\/collections\/silikomart\"\u003eSilikomart\u003c\/a\u003e range.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between the Silikomart Mango mold and the Pavoni Mango mold by Cédric Grolet?\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni\u003c\/a\u003e Mango mold by Cédric Grolet is a higher-end \"chef\" signature with a smaller 95 ml size. The Silikomart Mango is more versatile, more affordable, with a generous 130 ml individual size and a patented internal edge that eliminates sharp corners. Both give excellent results; the choice depends on budget and desired style.\u003c\/p\u003e\n\u003ch3\u003eWhat volume is suitable for an individual mango dessert?\u003c\/h3\u003e\n\u003cp\u003eEach cavity of the Mango mold holds 130 ml, an ideal size for a generous individual dessert for display or plated dessert. The mold has 6 cavities, totaling 780 ml of preparation per batch.\u003c\/p\u003e\n\u003ch3\u003eHow to successfully make a mango trompe-l'œil dessert?\u003c\/h3\u003e\n\u003cp\u003eThree keys: a mango or mango-passion gelled insert for contrast when cutting, freezing thoroughly before unmolding (ideally in a -40°C blast chiller), and a yellow-orange \u003ca href=\"\/en\/collections\/glacages-1\"\u003emirror glaze\u003c\/a\u003e with a red gradient using an \u003ca href=\"\/en\/collections\/air-brush\"\u003eairbrush\u003c\/a\u003e — or alternatively a matte yellow \u003ca href=\"\/en\/collections\/spray-velours\"\u003evelvet spray\u003c\/a\u003e for a more contemporary look.\u003c\/p\u003e\n\u003ch3\u003eHow many times can the Silikomart Mango mold be used?\u003c\/h3\u003e\n\u003cp\u003eSilikomart guarantees up to 3,000 uses without deterioration of the non-stick properties or shape, provided the care instructions are followed (gentle washing, air drying, storage away from shocks and direct heat).\u003c\/p\u003e\n\u003ch3\u003eCan the Mango mold be used in the oven?\u003c\/h3\u003e\n\u003cp\u003eYes, up to 230°C. The mold perfectly supports baking a dacquoise biscuit or a cooked insert. It is also microwave safe. For mango trompe-l'œil desserts, the main use remains freezing before unmolding and finishing with glaze or velvet spray.\u003c\/p\u003e\n\u003ch3\u003eWhich finish gives the best ripe mango effect?\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/glacages-1\"\u003eyellow-orange mirror glaze\u003c\/a\u003e with a slight red gradient on the tip of the fruit (applied with the \u003ca href=\"\/en\/collections\/air-brush\"\u003eairbrush\u003c\/a\u003e) offers the most realistic finish — it is the signature look of ripe mango. For a more contemporary and matte look, the \u003ca href=\"\/en\/collections\/spray-velours\"\u003eyellow or yellow-orange velvet spray\u003c\/a\u003e is an excellent alternative that mimics the fruit’s velvety skin.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between platinum silicone and classic silicone?\u003c\/h3\u003e\n\u003cp\u003eThe 100% liquid platinum silicone used by Silikomart Professional is superior quality: more flexible, more heat resistant, odorless and tasteless, and with much more precise detail reproduction than standard silicone. It is the reference silicone for professional pastry, guaranteeing 3,000 uses.\u003c\/p\u003e\n\u003ch3\u003eHow long can a mango entremet be stored?\u003c\/h3\u003e\n\u003cp\u003eA finished mango entremet can be kept 24 to 48 hours in the refrigerator after thawing, or up to 2 weeks in the freezer before finishing. Entremets made with fresh mango or acidic coulis may slightly discolor the glaze after 24 hours: spray the velvet and serve within 12 hours for optimal presentation.\u003c\/p\u003e\n\u003ch3\u003eIs the Silikomart Mango mold dishwasher safe?\u003c\/h3\u003e\n\u003cp\u003eYes, it is dishwasher safe. However, hand washing with warm soapy water extends the life of platinum silicone and preserves the fine details of the mold. Avoid abrasive products and scrubbing sponges.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2\u003eEssential complements for your mango trompe-l'œil entremets\u003c\/h2\u003e\n\u003cdiv class=\"patissland-cards\"\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eVelvet Spray\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eThe matte yellow-orange velvet effect to mimic the velvety skin of the mango.\u003c\/div\u003e\n\u003ca href=\"\/en\/collections\/spray-velours\" class=\"patissland-card-lien\"\u003eView sprays\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eGlazes \u0026 Drip\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eMirror and drip glazes for a shiny, professional ripe fruit finish.\u003c\/div\u003e\n\u003ca href=\"\/en\/collections\/glacages-1\" class=\"patissland-card-lien\"\u003eView glazes\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eAirbrush\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eFor the typical red-orange gradients of ripe mango.\u003c\/div\u003e\n\u003ca href=\"\/en\/collections\/air-brush\" class=\"patissland-card-lien\"\u003eDiscover\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eFat-soluble Colorants\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eTo color cocoa butters and fatty preparations yellow-orange.\u003c\/div\u003e\n\u003ca href=\"\/en\/collections\/colorants-liposolubles\" class=\"patissland-card-lien\"\u003eView colorants\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eOther Trompe-l'œil Molds\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eLemon, strawberry, apple, raspberry... the complete range of 3D fruits.\u003c\/div\u003e\n\u003ca href=\"\/en\/collections\/moules-trompe-loeil\" class=\"patissland-card-lien\"\u003eView the collection\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eEntremet Molds\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eThe full range of silicone molds for individual and shareable entremets.\u003c\/div\u003e\n\u003ca href=\"\/en\/collections\/moules-entremets\" class=\"patissland-card-lien\"\u003eView molds\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eChocolates \u0026 Pralines\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eValrhona Dulcey, Ivory, and other coatings for your mousses.\u003c\/div\u003e\n\u003ca href=\"\/en\/collections\/collection-chocolat-et-praline\" class=\"patissland-card-lien\"\u003eView chocolates\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"patissland-card\"\u003e\n\u003cdiv class=\"patissland-card-titre\"\u003eGold Leaf \u0026 Glitter\u003c\/div\u003e\n\u003cdiv class=\"patissland-card-desc\"\u003eFor the premium finishing of your entremets and plated desserts.\u003c\/div\u003e\n\u003ca href=\"\/en\/collections\/feuilles-dor-paillettes\" class=\"patissland-card-lien\"\u003eDiscover\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47372696715603,"sku":"11222","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mangues-130ml-silikomart-1.png?v=1777669161"},{"product_id":"moule-trompe-loeil-pomme-cerise-peche","title":"Trompe l'Oeil Mold Apple, Cherry, Peach","description":"\u003ch3\u003e3D Fruit Range from Silikomart Professional\u003c\/h3\u003e\n\u003cp\u003eDiscover a unique experience with the 3D Fruit range that transforms classic desserts into juicy and tempting works of art. Perfect for pastry chefs and creative cooking enthusiasts.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e Fruit Varieties\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry\u003c\/strong\u003e: Perfect for small and delicate creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApple\u003c\/strong\u003e: Ideal for medium-sized desserts, offering a smooth and rounded surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeach\u003c\/strong\u003e: Excellent for larger entremets with a soft texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e Mold Specifications\u003c\/h2\u003e\n\u003ch3\u003eModel: Mela, Ciliegia \u0026amp; Pesca30\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold size\u003c\/strong\u003e: Ø 39 mm, height 30 mm per cavity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold volume\u003c\/strong\u003e: 30 ml per cavity, totaling 450 ml.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e Creativity and Use\u003c\/h2\u003e\n\u003ch3\u003eCreative Freedom\u003c\/h3\u003e\n\u003cp\u003eThis mold was created for those who love to push boundaries and surprise with realistic and attractive 3D fruit compositions.\u003c\/p\u003e\n\u003ch3\u003eMultiple Uses\u003c\/h3\u003e\n\u003cp\u003eThanks to its flexible silicone design, you can create a wide range of preparations, from frozen entremets to baked cakes, as well as artistic jellies.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e Why Choose Silikomart?\u003c\/h2\u003e\n\u003ch3\u003eInnovation and Quality\u003c\/h3\u003e\n\u003cp\u003eSilikomart is renowned for its commitment to quality and innovation, offering products that are not only beautiful but also functional and durable.\u003c\/p\u003e\n\u003ch3\u003eEase of Use\u003c\/h3\u003e\n\u003cp\u003eSilikomart molds are designed to be easy to use and clean, resistant to a wide range of temperatures, and suitable for repeated use in professional kitchens or at home.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48124870099283,"sku":"11299","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-pomme-cerise-peche-silikomart-1.webp?v=1772151039"},{"product_id":"moule-segreti-del-bosco","title":"Secrets of the Forest Mold","description":"\u003ch3\u003eSegreti del Bosco Mold - Silikomart\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e Discover the Segreti del Bosco mold from Silikomart, perfect for those looking to add an original and natural touch to their desserts. With this mold, you can create fruit-shaped creations such as blackberries or raspberries, with a captivating 3D effect. Ideal for semifreddos, but equally effective for baked cakes, this mold from Silikomart's 3Design line adds an artistic dimension to your desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e Ø 65 mm x H 55 mm per cavity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Volume:\u003c\/strong\u003e 690 ml (6 x 115 ml per cavity).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality silicone, suitable for use from -60°C to +230°C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRevolutionary Inner Edge:\u003c\/strong\u003e The cavities feature an innovative inner edge that slightly rounds the base of your preparations, offering a perfect and refined finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e Use this mold for frozen preparations like semifreddos or for oven-baked creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Unmolding:\u003c\/strong\u003e The non-stick silicone allows for easy unmolding, ensuring flawless results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Uses:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruity Desserts:\u003c\/strong\u003e Perfect for mousses, cakes, or jellies shaped like fruits, adding a playful and delicious touch to any meal or event.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreative Cooking:\u003c\/strong\u003e Experiment with flavor combinations to create desserts that are not only beautiful but also delicious.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose the Segreti del Bosco Mold?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilikomart Innovation:\u003c\/strong\u003e This mold is part of the 3Design collection, known for its avant-garde approach to pastry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional Results:\u003c\/strong\u003e Achieve desserts that are visually impressive and perfectly shaped, every time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eExplore the creative potential of your desserts with the Segreti del Bosco Mold from Silikomart and transform simple flavors into memorable and elegant experiences. Perfect for chefs and pastry enthusiasts who want to add a touch of originality to their creations.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48650939400531,"sku":"26.299.13.0065","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-segreti-del-bosco-silikomart-1.webp?v=1772151092"},{"product_id":"moule-mini-ananas","title":"Mini Pineapple Mold","description":"\u003ch3\u003e Mini Pineapple Mold - Silikomart \u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e Add a tropical touch to your desserts with the Silikomart Mini Pineapple Mold. Part of the 3Design collection, this mold is specially designed to create fruit-shaped creations with a striking 3D effect. Perfect for mousses, semifreddos, and even baked cakes, the mini pineapple will transform your desserts into small works of art full of vivid and intense colors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 58 mm x 100 mm x 38 mm per cavity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 5 x 105 ml, totaling 525 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality silicone, suitable for use from -60°C to +230°C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRevolutionary Inner Edge:\u003c\/strong\u003e Features an inner edge that slightly rounds the base of your preparations for perfect unmolding and aesthetically pleasing shapes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e Use this mold for a variety of creations, from frozen desserts to baked pastries.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to Unmold and Clean:\u003c\/strong\u003e The non-stick silicone ensures easy unmolding and effortless cleaning, dishwasher safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Uses:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreative Pastry:\u003c\/strong\u003e Ideal for desserts at parties or special events where you want to add an exotic touch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGifts and Celebrations:\u003c\/strong\u003e Perfect for creating unique cakes and treats for children's parties or summer gatherings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy choose the Mini Pineapple Mold?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilikomart Innovation:\u003c\/strong\u003e Known for its commitment to quality and innovation, Silikomart offers with this mold a fun and original way to cook.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpeccable Results:\u003c\/strong\u003e Each preparation is finished with precision and beauty that captivate the eye and delight the taste buds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLet your imagination run free with the Silikomart Mini Pineapple Mold and bring to life fruity creations that are sure to impress and delight your guests with every bite.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48650960175443,"sku":"26.262.13.0065","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mini-ananas-silikomart-1.webp?v=1772151095"},{"product_id":"moule-mini-cabosses-de-cacao","title":"Mini Cocoa Pods Mold","description":"\u003ch1 data-path-to-node=\"3\"\u003eSilicone Mold CacaoXS Silikomart – 16 Mini Cocoa Pods (White Series)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eEnhance your petit fours and decorations with the \u003cb data-path-to-node=\"4\" data-index-in-node=\"43\"\u003eCacaoXS silicone mold by Silikomart\u003c\/b\u003e, here presented in its \u003cb data-path-to-node=\"4\" data-index-in-node=\"111\"\u003ehigh-precision white finish\u003c\/b\u003e. This mold allows you to create 16 mini cocoa pods with striking realism. Its pristine white color is not only aesthetic: it guarantees superior platinum silicone quality, ideal for demanding chefs seeking perfect visibility during filling and impeccable hygiene.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003ePerformance and Precision of the White Series\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eRealistic \u0026 Pure Design:\u003c\/b\u003e Each cavity faithfully reproduces the organic texture of a cocoa pod. The white surface allows instant detection of any air bubbles for a flawless result.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003ePremium Platinum Silicone:\u003c\/b\u003e A food-grade material, flexible and non-stick, offering increased thermal resistance and total flavor neutrality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eTotal Versatility:\u003c\/b\u003e Withstands temperatures from \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"57\"\u003e-60°C to +230°C\u003c\/b\u003e. Perfectly suited for freezing, deep-freezing, or oven baking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eHigh-Definition Unmolding:\u003c\/b\u003e Its flexibility allows effortless extraction of your mini creations, preserving every detail of the pod’s shell.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eCreative Applications for Petit Fours and Decorations\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003eThanks to its \"XS\" size (12.5 ml), this mold is the strategic tool for:\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eLuxury Petit Fours:\u003c\/b\u003e Create mini mousses, parfaits, or frozen bites for your buffets.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eEdible Decorations:\u003c\/b\u003e Make decorative elements in chocolate or jelly to place on your entremets.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eFine Chocolaterie:\u003c\/b\u003e Mold mini pods filled or stuffed with crunchy praline.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"0\"\u003ePrecision Baking:\u003c\/b\u003e Prepare original mini financiers or chocolate moelleux.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-path-to-node=\"10\"\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eModel:\u003c\/b\u003e CacaoXS (Silikomart).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eColor:\u003c\/b\u003e White (High Visibility Series).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb data-path-to-node=\"11,2,0\" data-index-in-node=\"0\"\u003eNumber of Cavities:\u003c\/b\u003e 16 molds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,3,0\"\u003e\u003cb data-path-to-node=\"11,3,0\" data-index-in-node=\"0\"\u003eCavity Dimensions:\u003c\/b\u003e 50 x 28 mm | Height: 19 mm.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,4,0\"\u003e\u003cb data-path-to-node=\"11,4,0\" data-index-in-node=\"0\"\u003eVolume per Cavity:\u003c\/b\u003e 12.5 ml (Total 200 ml).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,5,0\"\u003e\u003cb data-path-to-node=\"11,5,0\" data-index-in-node=\"0\"\u003eCare:\u003c\/b\u003e Dishwasher safe.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"12\"\u003e\n\u003ch3 data-path-to-node=\"13\"\u003eAll About the White CacaoXS Mold (Tips \u0026 Tricks)\u003c\/h3\u003e\n\u003cp data-path-to-node=\"14\"\u003e\u003cb data-path-to-node=\"14\" data-index-in-node=\"0\"\u003eWhy choose a white mold rather than a colored one?\u003c\/b\u003e White silicone is especially appreciated by professional pastry chefs because it allows immediate visibility to check if the mixture is evenly distributed in all corners of the mold. It ensures precision for complex shapes like the pod, where air bubbles could spoil the relief.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003eHow to prevent white silicone from staining over time?\u003c\/b\u003e Some strong colorants (like red or black) or chocolate fats can leave marks. To maintain the whiteness of your mold, we recommend washing with very hot soapy water after each use. For persistent stains, placing it in the oven at 100°C for a few minutes can sometimes \"burn off\" pigment residues.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\"\u003e\u003cb data-path-to-node=\"16\" data-index-in-node=\"0\"\u003eIs it necessary to grease this mold for baking?\u003c\/b\u003e No, Silikomart’s platinum silicone is naturally non-stick. For mini cakes, wait until they cool slightly before unmolding for perfect detail sharpness.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48718746878291,"sku":"51069 36.407.87.0065","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mini-cabosses-de-cacao-silikomart-1.webp?v=1772151181"},{"product_id":"moule-trompe-loeil-lemon-lime","title":"Mini Lemon Trompe l'Oeil Mold","description":"\u003ch3\u003eSilikomart Trompe-l'œil Lemon and Lime Mold\u003c\/h3\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description:\u003c\/strong\u003e Discover the 3D Fruit range! The Mediterranean aromas of the typical citrus fruits from the Amalfi Coast will be contained in your preparations made with the LIMONE \u0026amp; LIME30 mold from Silikomart Professional. This mold features 15 cavities of 30 ml each and comes with a functional plastic cutter for making inserts or bases. The LIMONE \u0026amp; LIME30 mold is an exclusive Silikomart Professional mold, designed in every detail to faithfully reproduce the 3D shape of the fruits.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Size:\u003c\/strong\u003e 55 x 38 x 27 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Volume:\u003c\/strong\u003e 30 ml x 15 cavities, totaling 450 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Premium food-grade silicone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity Size:\u003c\/strong\u003e 55 x 38 mm, height 27 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per Cavity:\u003c\/strong\u003e 30 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Volume:\u003c\/strong\u003e 450 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicone Mold:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eSuitable for use in the oven, microwave, freezer, and dishwasher.\u003c\/li\u003e\n\u003cli\u003eResistant to temperatures from -60°C to +230°C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutter:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eIdeal for creating inserts or bases for your preparations.\u003c\/li\u003e\n\u003cli\u003eDo not use in the microwave or oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCare Instructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicone Mold:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eDishwasher safe.\u003c\/li\u003e\n\u003cli\u003eDo not use knives or open flames nearby.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutter:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eHand washing recommended.\u003c\/li\u003e\n\u003cli\u003eDo not use in the oven or microwave.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional Information:\u003c\/strong\u003e The LIMONE \u0026amp; LIME30 mold from Silikomart is perfect for creating elegant and realistic lemon-shaped desserts. Every detail is carefully designed to faithfully reproduce the shape and texture of the fruits, allowing both professional and amateur pastry chefs to create edible works of art.\u003c\/p\u003e\n\u003c!----\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":48831206097235,"sku":"11298","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-mini-citrons-silikomart-1.webp?v=1772151524"},{"product_id":"moule-mela-ciliegia-pesca-115","title":"Mold Apple, Cherry \u0026 Peach 115","description":"\u003ch2\u003e Silicone Mold Trompe l'Oeil Apple\u003c\/h2\u003e\n\u003cp\u003e Discover the range of 3D fruits! Fresh, juicy, and irresistible, these trompe-l’œil fruits are a true feast for the eyes and palate. The Mela, Ciliegia \u0026amp; Pesca kit from Silikomart Professional allows you to create sophisticated individual portions shaped like apple, cherry, and peach, adding a touch of realism to your pastry creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cstrong\u003eWhy Choose the Trompe l'Oeil Apple, Cherry \u0026amp; Peach Mold?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e Fruity and Realistic Creations\u003c\/strong\u003e: Make desserts shaped like apple, cherry, and peach, perfect for surprising and impressing your guests with realistic fruity compositions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Easy Release\u003c\/strong\u003e: Made from 100% platinum silicone, this mold guarantees effortless unmolding thanks to its non-stick properties.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Food Safety\u003c\/strong\u003e: Resistant to temperatures from -60°C to +230°C, this mold offers safe and durable use for all your culinary creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Versatility and Practicality\u003c\/strong\u003e: Suitable for oven, freezer, microwave, and dishwasher safe, making it easy to clean and offering maximum flexibility.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cstrong\u003eMold Features:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity Dimensions\u003c\/strong\u003e: Ø 60 mm, Height 55 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per Cavity\u003c\/strong\u003e: 115 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Volume\u003c\/strong\u003e: 575 ml (5 cavities x 115 ml)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cstrong\u003eWhy Silikomart is the Experts' Choice?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSilikomart is synonymous with quality and innovation. Their silicone molds, made in Italy, comply with the strictest food standards, are odorless, and do not retain food flavors. The platinum silicone used ensures exceptional performance and durability.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e \u003cstrong\u003eExperience Perfection in Pastry!\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWith the \u003cstrong\u003eSilicone Mold Trompe l'Oeil Apple, Cherry \u0026amp; Peach\u003c\/strong\u003e, your pastry creations will be not only delicious but also visually captivating. Whether you are preparing desserts for a special occasion or realistic fruity compositions, this mold is designed to elevate your culinary skills.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Order now and turn every creation into a culinary work of art inspired by nature!\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eDon't miss the opportunity to enhance your pastry creations with the \u003cstrong\u003eSilicone Mold Trompe l'Oeil Apple, Cherry \u0026amp; Peach\u003c\/strong\u003e. Perfect for elegant and realistic desserts, this mold combines innovative design, quality, and practicality for professional results every time.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49080172446035,"sku":"11549","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mela-ciliegia-and-pesca-115-silikomart-1.webp?v=1772151769"},{"product_id":"moule-pera-fico-115","title":"Pear \u0026 Fig Mold 115","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content a {\n    color: #b98b35;\n    font-weight: 700;\n    text-decoration: underline;\n    text-underline-offset: 3px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-accordions\"\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003eSilikomart Pear and Fig trompe-l'œil mold for realistic 3D entremets\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSilikomart Professional Pear and Fig trompe-l'œil mold\u003c\/strong\u003e, also called the \u003cstrong\u003ePera and Fico kit\u003c\/strong\u003e, enables the creation of fruity 3D desserts shaped like pears and figs with a realistic and professional finish. This \u003cstrong\u003epear silicone mold\u003c\/strong\u003e is ideal for making individual entremets, mousses, frozen desserts, fruit inserts, and pastry creations inspired by nature.\u003c\/p\u003e\n\u003cp\u003eThe kit includes a platinum silicone mold with \u003cstrong\u003e5 cavities of 115 ml\u003c\/strong\u003e each and a practical plastic support to stabilize preparations during assembly, freezing, and unmolding. Thanks to its organic and detailed shapes, it allows you to craft elegant trompe-l'œil desserts featuring pear, fig, caramel, chocolate, vanilla, dried fruits, or autumn fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWhy choose the Pera and Fico kit from Silikomart Professional?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe Pera and Fico kit is designed for pastry chefs, restaurateurs, caterers, and enthusiasts who want to create realistic individual desserts without compromising on unmolding or finishing.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo 3D fruits:\u003c\/strong\u003e pear and fig to vary creations with a single kit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe-l'œil effect:\u003c\/strong\u003e realistic shapes, natural volumes, and high-end presentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% platinum silicone:\u003c\/strong\u003e flexible, durable, odorless, and food-safe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy unmolding:\u003c\/strong\u003e ideal for mousses, frozen entremets, and delicate preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlastic support included:\u003c\/strong\u003e enhanced stability during filling and freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional use:\u003c\/strong\u003e compatible with oven, freezer, deep freezer, microwave, and dishwasher.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis mold is especially interesting for creating an original display or offering a signature dessert centered on autumn fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eTechnical features of the Pear and Fig mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Pera and Fico\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e 3D trompe-l'œil silicone mold\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShapes:\u003c\/strong\u003e pear and fig\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 5 molds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 60 x 55 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 76 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e \u003cspan class=\"patissland-highlight\"\u003e115 ml\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal volume:\u003c\/strong\u003e 575 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% platinum silicone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal resistance:\u003c\/strong\u003e from \u003cspan class=\"patissland-highlight\"\u003e-60°C to +230°C\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncluded accessory:\u003c\/strong\u003e plastic support stand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe 115 ml volume per cavity is ideal for individual restaurant entremets, plated desserts, or generous-sized showcase pieces.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCreation ideas with a pear and fig silicone mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThis \u003cstrong\u003epear-shaped silicone mold\u003c\/strong\u003e and fig mold allows you to create realistic fruity desserts, as well as more indulgent combinations with chocolate, caramel, or dried fruits.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear chocolate entremet:\u003c\/strong\u003e pear mousse, dark chocolate cream, cocoa biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear caramel vanilla:\u003c\/strong\u003e vanilla mousse, pear insert, flowing caramel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePear hazelnut:\u003c\/strong\u003e pear bavarois, hazelnut praline, crispy feuilletine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig honey almond:\u003c\/strong\u003e fig mousse, honey insert, almond financier biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig chocolate:\u003c\/strong\u003e chocolate ganache, fig compote, soft biscuit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAutumn dessert:\u003c\/strong\u003e pear, fig, walnut, cinnamon, caramel, and vanilla.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrozen dessert:\u003c\/strong\u003e perfect pear ice cream or fig semifreddo for plated service.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo enhance the trompe-l'œil effect, finish with a velvet spray, colored flocking, mirror glaze, or edible dusting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eAssembly tip for a pear trompe-l'œil entremet\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eFor a clean result, work in reverse assembly. Fill each cavity with a light mousse, add a frozen insert, then finish with a biscuit or crunchy layer suited to the shape.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1. Prepare a mousse:\u003c\/strong\u003e pear, vanilla, white chocolate, caramel, or hazelnut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2. Partially fill the mold:\u003c\/strong\u003e pipe the mousse into the cavities.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3. Add an insert:\u003c\/strong\u003e pear compote, fig cream, caramel, or ganache.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4. Complete with the mousse:\u003c\/strong\u003e smooth to avoid air bubbles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e5. Close with a base:\u003c\/strong\u003e soft biscuit, dacquoise, financier, or crunchy layer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e6. Freeze through:\u003c\/strong\u003e unmold only when the pieces are perfectly set.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7. Finish:\u003c\/strong\u003e apply a velvet spray, mirror glaze, or powdered finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eComplete freezing is essential to preserve the fruit details and avoid any deformation when unmolding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended finishes: velvet spray, mirror glaze, and dusting\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe pear and fig trompe-l'œil reaches its full dimension with a detailed finish. The choice of color enhances the fruit illusion and creates a professional visual result.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the pear:\u003c\/strong\u003e light green velvet spray, pale yellow, pistachio green, or pear mirror glaze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the fig:\u003c\/strong\u003e violet, dark red, burgundy, brown, or dusting of cocoa and red fruits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural effect:\u003c\/strong\u003e powdered coloring applied with a brush to shade the reliefs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlossy effect:\u003c\/strong\u003e fine mirror glaze for a brighter fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModern effect:\u003c\/strong\u003e velvet spray for a matte, soft, and high-end finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor a realistic finish, apply decorations on frozen desserts and work in thin layers so as not to mask the mold's volumes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCold use: entremets, mousses, and frozen desserts\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe Pera and Fico mold is especially suited for cold work. Thanks to its resistance down to \u003cstrong\u003e-60°C\u003c\/strong\u003e, it can be used in the freezer, blast freezer, or cooling cell.\u003c\/p\u003e\n\u003cp\u003eIt is suitable for mousses, bavarois, frozen parfaits, semifreddos, fruit inserts, whipped ganaches, and individual desserts. Platinum silicone facilitates the unmolding of delicate preparations, provided they are perfectly frozen.\u003c\/p\u003e\n\u003cp\u003eThis mold is ideal for advance production: assembly, freezing, unmolding, finishing, then storage before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eHot use: oven baking and creative preparations\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThanks to its resistance up to \u003cstrong\u003e+230°C\u003c\/strong\u003e, this Silikomart silicone mold can also be used for certain baked preparations: soft cookies, financiers, individual cakes, fruit bases, or pastry mixtures suited to 3D shapes.\u003c\/p\u003e\n\u003cp\u003eFor regular baking, place the mold on a rigid tray before putting it in the oven. Let it cool slightly before unmolding to preserve the fruit shape.\u003c\/p\u003e\n\u003cp\u003eThe same kit can therefore be used for both frozen desserts and baked creations, making it a versatile tool for professionals and advanced enthusiasts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCare for Silikomart Professional silicone mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eSilikomart platinum silicone is designed for regular use. To preserve the mold's quality, clean it after each use with a soft sponge and a non-abrasive product.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDishwasher safe according to usage recommendations.\u003c\/li\u003e\n\u003cli\u003eDo not use knives or sharp objects in the cavities.\u003c\/li\u003e\n\u003cli\u003eDo not expose directly to flame.\u003c\/li\u003e\n\u003cli\u003eDry carefully before storing.\u003c\/li\u003e\n\u003cli\u003eStore flat with its support to preserve the 3D shapes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlatinum silicone is odorless and does not retain flavors when properly maintained.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWho is this pear and fig trompe-l'œil mold for?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThis kit is intended for pastry professionals and enthusiasts who want to create visually distinctive desserts.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry shops:\u003c\/strong\u003e realistic individual entremets for display.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRestaurants:\u003c\/strong\u003e plated desserts focused on fruits and seasons.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaterers:\u003c\/strong\u003e sweet pieces for buffets and events.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIce cream makers:\u003c\/strong\u003e frozen pear, fig, caramel, or chocolate desserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry schools:\u003c\/strong\u003e learning assembly, unmolding, and 3D finishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdvanced enthusiasts:\u003c\/strong\u003e trompe-l'œil desserts with professional results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended complementary products\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eTo succeed with your pear and fig trompe-l'œil desserts, combine this mold with the right finishing and assembly products.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/patistopsland.com\/collections\/pate-a-sucre-de-couverture\"\u003eCovering sugar pastes for entremets and cakes\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/patistopsland.com\/collections\/cake-design\"\u003eCake design and pastry decoration universe\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/patistopsland.com\/collections\/nouveautes\"\u003eNew pastry molds and accessories\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eVelvet sprays and colored flocking for trompe-l'œil finishes.\u003c\/li\u003e\n\u003cli\u003eGel, fat-soluble, and powder food colorings to shade the reliefs.\u003c\/li\u003e\n\u003cli\u003eCouverture chocolates, gelatin, and pralines for mousses, inserts, and ganaches.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eFrequently asked questions about the Pear and Fig trompe-l'œil mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the mold allow making pears and figs?\u003c\/strong\u003e\u003cbr\u003eYes, the Pera and Fico kit allows you to recreate two different fruits in 3D: the pear and the fig.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the volume per cavity?\u003c\/strong\u003e\u003cbr\u003eEach cavity offers a volume of 115 ml, totaling 575 ml for the 5 cavities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan this mold be used for frozen entremets?\u003c\/strong\u003e\u003cbr\u003eYes, that is one of its main uses. The mold withstands down to -60°C and allows clean unmolding after complete freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold oven-safe?\u003c\/strong\u003e\u003cbr\u003eYes, it withstands up to +230°C and can be used for some baked preparations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to achieve a realistic trompe-l'œil effect?\u003c\/strong\u003e\u003cbr\u003eUse a fruity mousse, a contrasting insert, and a finish with velvet spray, mirror glaze, or powder dye to shade the fruit's surface.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the plastic support useful?\u003c\/strong\u003e\u003cbr\u003eYes, it stabilizes the mold during filling, freezing, and handling, which helps achieve a regular shape and a cleaner result.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49080179196243,"sku":"11598","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pera-and-fico-115-silikomart-1.webp?v=1772151774"},{"product_id":"moule-trompe-loeil-12-mangues","title":"Trompe l'oeil Mold 12 Mangoes","description":"\u003ch2\u003e3D Silicone Mango Mold – Cédric Grolet for Pavoflex (PX43104) – 12 cavities 95 ml\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSignature mold Cédric Grolet × Pavoni Italia — Pro format 400×300 mm — Fast delivery from Patissland\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCreate one of Chef \u003cstrong\u003eCédric Grolet\u003c\/strong\u003e's most exotic and graphic creations with the \u003cstrong\u003ePavoflex Mango Mold PX43104\u003c\/strong\u003e. Born from the collaboration between the famous pastry chef and \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e, this professional-quality mold reproduces the generous curves and natural shape of the mango. It is the \u003cstrong\u003esignature tool\u003c\/strong\u003e to create striking trompe-l'œil, combining platinum silicone technology with the haute couture aesthetics that made the chef world-renowned.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, this \u003cstrong\u003eCédric Grolet mango mold\u003c\/strong\u003e is part of our official Pavoni Italia selection, dedicated to pastry chefs aiming for absolute excellence.\u003c\/p\u003e\n\u003ch3\u003ePavoni engineering at the service of Cédric Grolet’s signature trompe-l'œil\u003c\/h3\u003e\n\u003cp\u003eThe Pavoflex Mango PX43104 mold is not just any mango mold: it is \u003cstrong\u003ethe\u003c\/strong\u003e \"star chef\" reference for mango trompe-l'œil, sculpted by Pavoni engineers from Cédric Grolet’s exact specifications.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-precision organic design\u003c\/strong\u003e: each mold captures the asymmetrical volume characteristic of a real mango, for a realistic and elegant 3D effect\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% liquid Platinum Silicone\u003c\/strong\u003e: exceptional thermal purity, perfect flexibility to unmold the rounded shape without damaging mousses and inserts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional GN 1\/1 format\u003c\/strong\u003e: the 400×300 mm tray fits pastry lab standards\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e12 cavities\u003c\/strong\u003e: optimal productivity, 12 identical mangoes in one batch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtended thermal resistance\u003c\/strong\u003e: -40°C to +280°C, wider than the average silicone mold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePavoni Italia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesigner\u003c\/td\u003e\n\u003ctd\u003eCédric Grolet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eReference\u003c\/td\u003e\n\u003ctd\u003ePX43104 (Pavoflex range)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume per cavity\u003c\/td\u003e\n\u003ctd\u003e95 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of cavities\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavity dimensions\u003c\/td\u003e\n\u003ctd\u003e90 × 58 × h 35 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTray size\u003c\/td\u003e\n\u003ctd\u003e400 × 300 mm (GN 1\/1)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003e100% liquid Platinum Silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature range\u003c\/td\u003e\n\u003ctd\u003e-40°C to +280°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatibility\u003c\/td\u003e\n\u003ctd\u003eOven, freezer, blast chiller, microwave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003ePavoflex Cédric Grolet vs Silikomart Mango: which one to choose?\u003c\/h3\u003e\n\u003cp\u003ePatissland offers two mango references. Here's how to choose:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePavoflex Mango Cédric Grolet (PX43104)\u003c\/strong\u003e: 12 cavities, 95 ml, GN 1\/1 tray for professional labs, chef signature, resistant from -40 to +280°C, asymmetrical haute couture design. \u003cstrong\u003eFor whom\u003c\/strong\u003e: professional pastry chefs who want the Grolet signature, maximum productivity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilikomart Mango 3D\u003c\/strong\u003e: 6 cavities, 130 ml, generous individual size, patented internal edge. \u003cstrong\u003eFor whom\u003c\/strong\u003e: pastry chefs who want a larger dessert size at a more accessible price.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe \u003cstrong\u003ePavoflex is the reference tool for pastry schools and CAP\u003c\/strong\u003e, Silikomart is the price\/size compromise for small and medium productions.\u003c\/p\u003e\n\u003ch3\u003e4 signature recipe ideas with the Pavoflex Mango\u003c\/h3\u003e\n\u003ch4\u003eCédric Grolet inspired version (original)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eVery light mango mousse (made with fresh fruit)\u003c\/li\u003e\n\u003cli\u003eMango-passion gel insert\u003c\/li\u003e\n\u003cli\u003ePassion fruit crémeux\u003c\/li\u003e\n\u003cli\u003eAlmond dacquoise biscuit\u003c\/li\u003e\n\u003cli\u003eOrange mirror glaze + red velvet spray airbrushed on the tip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThe Cédric Grolet signature: maximum fruity intensity, haute couture finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eTropical coconut-mango version\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCoconut mousse\u003c\/li\u003e\n\u003cli\u003eFresh mango insert\u003c\/li\u003e\n\u003cli\u003eCrispy shredded coconut\u003c\/li\u003e\n\u003cli\u003eWhite velvet spray base + yellow-orange gradient on top\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIdeal for a summer menu or Sunday brunch.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eFrozen mango-yuzu version\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAlphonso mango sorbet (the most aromatic mango variety)\u003c\/li\u003e\n\u003cli\u003eYuzu gel heart\u003c\/li\u003e\n\u003cli\u003eWhite Ivoire chocolate coating sprayed for a \"frosted fruit\" effect\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eA premium frozen menu that breaks away from the classic mango-passion fruit.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBlond Dulcey-mango chocolate version\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eDulcey 35% mousse\u003c\/li\u003e\n\u003cli\u003eRoasted mango insert with brown sugar\u003c\/li\u003e\n\u003cli\u003eSalted butter Breton shortbread\u003c\/li\u003e\n\u003cli\u003eBlond mirror glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThe perfect Valrhona × Pavoni pairing for an original autumn-winter menu.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWho is this Pavoflex Cédric Grolet mold for?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional pastry chefs\u003c\/strong\u003e aiming for excellence and starred chef signature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCAP pastry students and schools\u003c\/strong\u003e who want to work with reference equipment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolatiers\u003c\/strong\u003e for exceptional fruity pieces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet restaurants\u003c\/strong\u003e for signature plated desserts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePassionate cake designers\u003c\/strong\u003e investing in professional equipment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip\u003c\/strong\u003e: to replicate Cédric Grolet's signature finish, the secret lies in combining two finishes: a shiny orange mirror glaze as the base, then a light red velvet spray airbrushed on the tip and shadows of the fruit. This two-step technique is what sets a \"pretty mango\" apart from a \"Grolet mango.\"\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3\u003eExpert tips for mastering your Pavoflex mangoes\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: use a light mousse (mango-passion or coconut) and a fluid insert at the heart of the dessert to simulate the juiciness of ripe fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmolding\u003c\/strong\u003e: deep freezing is essential, ideally in a -40°C chamber. The non-stick property of Pavoflex silicone allows you to remove the mold \"like a skin.\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlocking\u003c\/strong\u003e: to recreate the mango skin, use a yellow and red velvet spray gradient with an airbrush. The powdery effect enhances realism and hides any micro air bubbles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: spray the velvet and serve within 12 hours for optimal visual effect.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eCare for the Pavoflex mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash recommended with warm soapy water\u003c\/li\u003e\n\u003cli\u003eDishwasher safe\u003c\/li\u003e\n\u003cli\u003eDry flat in open air\u003c\/li\u003e\n\u003cli\u003eStore away from direct heat sources and shocks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy buy your Pavoflex Cédric Grolet at Patissland?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eAuthentic Pavoni Italia\u003c\/strong\u003e product, imported directly\u003c\/li\u003e\n\u003cli\u003e Official range \u003cstrong\u003eCédric Grolet × Pavoni\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e Shipping within 24 hours\u003c\/li\u003e\n\u003cli\u003e Competitive prices and fast delivery\u003c\/li\u003e\n\u003cli\u003e Advice and after-sales service by pastry enthusiasts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003csection aria-labelledby=\"faq-title-pavoflex-mango\" class=\"patissland-faq\"\u003e\n\u003ch2 class=\"patissland-faq__title\" id=\"faq-title-pavoflex-mango\"\u003eFrequently asked questions about the Pavoflex Mango Cédric Grolet mold\u003c\/h2\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhere to buy the Cédric Grolet mold for Pavoni in France?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe Pavoflex Mango PX43104 mold by Cédric Grolet for Pavoni Italia is available at Patissland, the official distributor of the Pavoni range in France. We guarantee an authentic product imported from Italy, permanent stock, and fast delivery throughout France.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the difference between the Pavoflex Cédric Grolet and the Silikomart Mango?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe Pavoflex Cédric Grolet (PX43104) offers 12 cavities of 95 ml on a GN 1\/1 tray, designed for professional labs, with a \"star chef\" design signature and extended thermal resistance (-40 to +280°C). The Silikomart Mango offers 6 cavities of 130 ml, more versatile and accessible, with a larger individual dessert size. Pavoflex is the reference for \"schools and chefs,\" Silikomart is the price\/format compromise for small and medium productions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the volume of each cavity in the Pavoflex Mango?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eEach cavity holds 95 ml, an ideal size for an exceptional individual dessert. The mold has 12 cavities, totaling 1,140 ml of preparation per batch. Dimensions per cavity: 90 × 58 × h 35 mm. Tray in GN 1\/1 format (400 × 300 mm) to fit professional labs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDoes the mold withstand the oven and the cooling chamber?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, its thermal range from -40°C to +280°C is one of the widest on the market. It goes seamlessly from the rapid cooling cell (-40°C) to a conventional oven or microwave (+280°C) without any deformation. This is one of the strengths of Pavoni Platinum silicone, superior to standard silicones.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to successfully make a signature Cédric Grolet mango trompe-l'œil?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThree keys: a light mango-passion or coconut mousse with a fluid insert for juiciness, freezing at core in a -40°C blast chiller before unmolding, and a two-step finish — shiny orange mirror glaze as a base, then a light red velvet spray targeted with an airbrush on the tip and shadows of the fruit. This two-step technique is Grolet’s visual signature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhy is a Pavoni Cédric Grolet mold more expensive than others?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe premium positioning of the Pavoflex Cédric Grolet comes from several factors: exclusive sculpted design with the chef, 100% liquid Platinum silicone of superior quality, professional GN 1\/1 size for laboratories, extended thermal resistance, Italian manufacturing. It is the reference tool for pastry schools and starred chefs, which justifies its positioning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhich finish gives the best ripe mango effect by Cédric Grolet?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eThe chef's signature technique combines two finishes: a shiny orange mirror glaze as a base, then a light red velvet spray applied with an airbrush targeted on the tip of the fruit and natural shadows. This layering creates the ultra-realistic ripe fruit effect that made it famous. The velvet spray alone will give a more matte and contemporary look.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs the Pavoflex Mango mold dishwasher safe?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, it is dishwasher safe. However, hand washing with warm soapy water significantly extends the life of the Platinum silicone and preserves the fine details of the molding. Avoid abrasive products and scrubbing sponges.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long can a mango entremet be stored?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eA finished mango entremet can be kept for 24 to 48 hours in the refrigerator after thawing, or up to 2 weeks in the freezer before finishing. Acidic coulis made from fresh mango may slightly discolor the glaze after 24 hours: spray the velvet and serve within 12 hours for optimal visual effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-faq__item\"\u003e\n\u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs this mold suitable for pastry schools and CAP training?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-faq__answer\"\u003e\n\u003cp\u003eYes, it is one of the reference molds used in CAP pastry training, BTM, and private schools (Ferrandi, ENSP, Bellouet, etc.). The GN 1\/1 size, the chef's signature, and the Pavoni Platinum quality make it a training investment that serves throughout your professional life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cstyle\u003e\n .patissland-faq {\n margin: 2.5rem 0;\n font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n max-width: 100%;\n }\n .patissland-faq__title {\n font-size: 1.5rem;\n font-weight: 600;\n margin-bottom: 1.25rem;\n color: #2c1810;\n border-bottom: 2px solid #8B4513;\n padding-bottom: 0.5rem;\n }\n .patissland-faq__item {\n border: 1px solid #e5e0d8;\n border-radius: 8px;\n margin-bottom: 0.75rem;\n background: #fdfaf5;\n overflow: hidden;\n transition: box-shadow 0.2s ease;\n }\n .patissland-faq__item[open] {\n box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n border-color: #8B4513;\n }\n .patissland-faq__question {\n padding: 1rem 1.25rem 1rem 2.5rem;\n cursor: pointer;\n font-size: 1rem;\n color: #2c1810;\n list-style: none;\n position: relative;\n padding-right: 2.5rem;\n user-select: none;\n transition: background-color 0.2s ease;\n }\n .patissland-faq__question strong { font-weight: 600; }\n .patissland-faq__question:hover { background-color: #f5efe5; }\n .patissland-faq__question::-webkit-details-marker { display: none; }\n .patissland-faq__question::marker { display: none; content: \"\"; }\n .patissland-faq__question::before {\n content: \"\";\n position: absolute;\n left: 1.1rem;\n top: 50%;\n width: 8px;\n height: 8px;\n border-right: 2px solid #8B4513;\n border-bottom: 2px solid #8B4513;\n transform: translateY(-70%) rotate(-45deg);\n transition: transform 0.2s ease;\n }\n .patissland-faq__item[open] .patissland-faq__question::before {\n transform: translateY(-30%) rotate(45deg);\n }\n .patissland-faq__question::after {\n content: \"+\";\n position: absolute;\n right: 1.25rem;\n top: 50%;\n transform: translateY(-50%);\n font-size: 1.5rem;\n font-weight: 300;\n color: #8B4513;\n line-height: 1;\n }\n .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n .patissland-faq__answer {\n padding: 0 1.25rem 1.25rem 2.5rem;\n color: #4a3c2e;\n line-height: 1.65;\n font-size: 0.95rem;\n }\n .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n .patissland-faq__answer p:last-child { margin-bottom: 0; }\n @media (max-width: 640px) {\n .patissland-faq__title { font-size: 1.25rem; }\n .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n }\n\u003c\/style\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49420148113747,"sku":"PX43104","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-12-mangues-pavoni-1.webp?v=1772152251"},{"product_id":"moule-trompe-loeil-gousses-de-vanille","title":"Trompe l'oeil Mold 10 Vanilla Pods","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\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;\"\u003eCédric Grolet x Pavoni\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003e3D Vanilla Silicone Mold Cédric Grolet for Pavoni\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eThe signature mold for Cédric Grolet’s vanilla trompe-l'œil, 10 cavities\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eRecreate the iconic \u003cstrong\u003evanilla trompe-l'œil dessert by Chef Cédric Grolet\u003c\/strong\u003e with this professional mold from the \u003cstrong\u003ePavoflex range\u003c\/strong\u003e by Pavoni Italia. The result of an exclusive collaboration between the world’s most followed pastry chef and the Italian specialist in pastry silicone, this mold allows you to reproduce with \u003cstrong\u003estriking realism\u003c\/strong\u003e the curved shape of a vanilla pod.\u003c\/p\u003e\n        \u003cp\u003eEvery texture detail has been designed to offer an \u003cstrong\u003eorganic and sophisticated finish\u003c\/strong\u003e to your individual entremets. Professional size 40 × 30 cm with 10 cavities for production in boutique shops or gourmet restaurants.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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 Cédric Grolet (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 10 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 cavity:\u003c\/strong\u003e 80 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;\"\u003ePod dimensions:\u003c\/strong\u003e 225 x 32 mm, height 35 mm\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;\"\u003ePlate dimensions:\u003c\/strong\u003e 400 x 300 mm (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\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\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\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 Excellence of Grolet x Pavoni Design\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;\"\u003eMorphological realism:\u003c\/strong\u003e the design captures the natural and irregular look of the vanilla pod to create signature desserts that captivate the eye.\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;\"\u003eProfessional Platinum Silicone:\u003c\/strong\u003e high density, exceptional thermal stability, no residual odor or 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;\"\u003eHigh-definition unmolding:\u003c\/strong\u003e the flexibility and non-stick properties of Pavoflex silicone preserve the finest details of the \"pod\" during unmolding, even after deep freezing.\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 standard gastronorm ovens and trays used in boutique pastry shops and gourmet restaurants.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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;\"\u003eHow to Obtain a Full-Volume Pod\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 12px 0;\"\u003eThe mold has 10 cavities, each representing a \u003cstrong\u003ehalf-pod\u003c\/strong\u003e. To faithfully reproduce Cédric Grolet’s trompe-l'œil with a full-volume pod, two methods exist:\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;\"\u003eMethod 1 - Two molds:\u003c\/strong\u003e use two molds simultaneously to make both halves in parallel, then assemble them before spraying with velvet spray.\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;\"\u003eMethod 2 - Two-step production:\u003c\/strong\u003e use a single mold to produce two batches of 10 half-pods successively, then assemble the pairs (gluing with tempered cocoa butter or melted white chocolate) before finishing.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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 Vanilla 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;\"\u003eAssembly:\u003c\/strong\u003e for a faithful result to Chef Grolet, use a very soft vanilla whipped ganache and a crispy or creamy insert delicately placed lengthwise in the cavity.\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 to avoid breaking the elongated pod shape, ensure the entremet is perfectly frozen through (12 to 24 hours depending on volume) before removing the silicone.\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;\"\u003e\"Pod\" finishing:\u003c\/strong\u003e after unmolding, use a black or dark brown velvet spray to create the characteristic powdered matte effect of dried vanilla. Alternative: very thin dark chocolate mirror glaze for a contemporary shiny effect.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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;\"\u003eProfessional Applications\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;\"\u003eBoutique pastry:\u003c\/strong\u003e individual signature desserts for display, 80 ml size ideal for premium single portions.\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 dining:\u003c\/strong\u003e plated entremets for end-of-tasting-menu desserts.\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-end cocktail receptions:\u003c\/strong\u003e trompe-l'œil petits fours for signature event buffets.\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;\"\u003eTraining and competitions:\u003c\/strong\u003e reference tool for teaching trompe-l'œil in pastry schools and CAP\/BTM programs.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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\u003ePatissland Tip for Pouring\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eBefore first use, wash the mold with hot soapy water and dry it completely. Always place it on a \u003cstrong\u003erigid perforated tray\u003c\/strong\u003e before pouring to ensure perfect flatness of the cavities. Pour your preparation in two steps: first a thin layer of batter into the lower half of each cavity, then the insert (crispy or creamy), then the rest of the batter on top. Gently tap the mold to remove air bubbles before freezing.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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\u003eTip for Assembling Half-Pods\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eTo assemble two half-pods into a full pod, unmold both halves \u003cstrong\u003ewhile still very cold\u003c\/strong\u003e. Apply a thin layer of tempered cocoa butter (30-32°C) or melted white chocolate on the flat side of one half-pod, place the second half on top pressing gently, then return to the freezer for 10 minutes to bond the assembly. Proceed with the velvet finishing on the complete pod.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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 hot soapy water using a soft sponge, or in the dishwasher (Pavoni platinum silicone withstands this perfectly). Dry completely before storing to avoid lime deposits. Store flat in a clean, dry place, protected from dust. Avoid contact with sharp objects that could cut the silicone and damage the cavity details.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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'œil toolkit:\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;\"\u003eDiscover the full \u003ca href=\"\/en\/collections\/cedric-grolet\" style=\"color: #8a6624; text-decoration: underline;\"\u003eCédric Grolet for Pavoni collection\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eCreate the velvet finish with our \u003ca href=\"\/en\/collections\/sprays-velours\" style=\"color: #8a6624; text-decoration: underline;\"\u003eedible velvet sprays\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eFlavor your preparations with our \u003ca href=\"\/en\/collections\/vanilles\" style=\"color: #8a6624; text-decoration: underline;\"\u003eexceptional vanillas\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eExplore all our \u003ca href=\"\/en\/collections\/moules-silicone\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional silicone molds\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49422453571923,"sku":"PX43105S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-10-gousses-de-vanille-pavoni-1.jpg?v=1772152255"},{"product_id":"moule-trompe-loeil-12-framboises","title":"Raspberry Trompe l'oeil Mold","description":"\u003cstyle\u003e\n.pl-v6f { font-family: 'Montserrat', Arial, sans-serif; background: #faf7f0; border: 1px solid #e8dcc4; border-radius: 10px; padding: 24px; color: #2a2419; line-height: 1.7; font-size: 15px; }\n.pl-v6f h3 { font-family: 'Montserrat', Arial, sans-serif; color: #b98b35; font-size: 19px; margin: 0 0 14px 0; font-weight: 700; }\n.pl-v6f .bloc { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; padding: 20px 24px; margin-bottom: 16px; }\n.pl-v6f details { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; margin-bottom: 14px; overflow: hidden; }\n.pl-v6f summary { cursor: pointer; padding: 16px 52px 16px 22px; font-weight: 700; color: #b98b35; font-size: 16px; list-style: none; position: relative; }\n.pl-v6f summary::-webkit-details-marker { display: none; }\n.pl-v6f summary::after { content: '+'; position: absolute; right: 22px; top: 50%; transform: translateY(-50%); font-size: 22px; color: #d7b36a; font-weight: 400; }\n.pl-v6f details[open] summary::after { content: '-'; }\n.pl-v6f .corps { padding: 4px 22px 20px 22px; }\n.pl-v6f ul, .pl-v6f ol { padding-left: 20px; margin: 10px 0; }\n.pl-v6f li { margin-bottom: 7px; }\n.pl-v6f li::marker { color: #d7b36a; }\n.pl-v6f table { width: 100%; border-collapse: collapse; margin: 12px 0; font-size: 14px; }\n.pl-v6f th { background: #fdf5e0; color: #2a2419; padding: 10px 12px; text-align: left; border-bottom: 2px solid #d7b36a; }\n.pl-v6f td { padding: 9px 12px; border-bottom: 1px solid #e8dcc4; }\n.pl-v6f .recette { background: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 8px; padding: 4px 22px 18px; }\n.pl-v6f .recette h3 { font-size: 16px; margin-top: 16px; }\n.pl-v6f .note { background: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 16px 20px; margin: 16px 0; font-size: 14px; }\n.pl-v6f a { color: #b98b35; font-weight: 600; }\n\u003c\/style\u003e\n\n\u003cdiv class=\"pl-v6f\"\u003e\n\n\u003cdetails open\u003e\n\u003csummary\u003eRaspberry trompe-l'oeil silicone mold 12 cavities\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003ePavoni silicone mold from the Pavoflex range, designed to make individual raspberry entremets with a trompe-l'oeil appearance. Each mold reproduces the relief of the drupelets of a real raspberry, for a dessert with a realistic look in display or on the plate. The mold is signed by pastry chef Fabrizio Fiorani for Pavoni.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12 identical cavities, 95 ml per mold, total 1,140 ml per batch\u003c\/li\u003e\n\u003cli\u003eFlexible platinum silicone, fine relief reproduction and unmolding without breakage\u003c\/li\u003e\n\u003cli\u003eSheet size 400 x 300 mm, compatible with laboratory frames\u003c\/li\u003e\n\u003cli\u003eTemperature range from -40 °C to +280 °C: freezing, cell, oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eTechnical features\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003ePavoni, Pavoflex range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDesigner\u003c\/th\u003e\n\u003ctd\u003eFabrizio Fiorani\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCavities\u003c\/th\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eVolume per cavity\u003c\/th\u003e\n\u003ctd\u003e95 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCavity dimensions\u003c\/th\u003e\n\u003ctd\u003eØ 65 mm x height 58 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSheet format\u003c\/th\u003e\n\u003ctd\u003e400 x 300 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaterial\u003c\/th\u003e\n\u003ctd\u003ePlatinum silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003e-40 °C to +280 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCompatibility\u003c\/th\u003e\n\u003ctd\u003eOven, blast chiller, cell, microwave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eRecipe: raspberry trompe-l'oeil entremets (12 pieces)\u003c\/summary\u003e\n\u003cdiv class=\"recette\"\u003e\n\u003cp\u003eIndicative quantities for 12 cavities of 95 ml. Assembly upside down, insert in the center.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry insert (to be poured into an insert mold or ice cube tray)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e250 g of raspberry purée\u003c\/li\u003e\n\u003cli\u003e30 g of sugar\u003c\/li\u003e\n\u003cli\u003e5 g of NH pectin\u003c\/li\u003e\n\u003cli\u003e10 g of lemon juice\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAlmond dacquoise (sheet, to be cut into discs)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100 g of egg whites\u003c\/li\u003e\n\u003cli\u003e40 g of sugar\u003c\/li\u003e\n\u003cli\u003e80 g of \u003ca href=\"\/en\/collections\/amandes-brutes-poudres-blanchies\"\u003ealmond powder\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e80 g of icing sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRaspberry mousse\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e300 g of raspberry purée\u003c\/li\u003e\n\u003cli\u003e60 g of sugar\u003c\/li\u003e\n\u003cli\u003e8 g of \u003ca href=\"\/en\/collections\/gelatines\"\u003erehydrated gelatin\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e300 g of softly whipped heavy cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSteps\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eInsert: heat the purée with the sugar and pectin mixed together, bring to a boil for 1 minute, add the lemon juice, pour into small molds and freeze.\u003c\/li\u003e\n\u003cli\u003eDacquoise: whip the egg whites with sugar, fold in sifted almond powder and icing sugar, spread on a sheet, bake for 12 minutes at 180 °C, cut discs slightly smaller than the cavities.\u003c\/li\u003e\n\u003cli\u003eMousse: warm one-third of the purée, dissolve the gelatin in it, add the rest of the purée and sugar, then gently fold in the whipped cream.\u003c\/li\u003e\n\u003cli\u003eAssembly upside down: fill each cavity two-thirds full with mousse, insert a frozen raspberry insert, top up with mousse, close with a dacquoise disc flush with the edge.\u003c\/li\u003e\n\u003cli\u003eFreeze thoroughly, ideally in a blast chiller, then unmold cold: the flexibility of the silicone releases the relief without deforming it.\u003c\/li\u003e\n\u003cli\u003eFinish: spray a \u003ca href=\"\/en\/collections\/spray-velours\"\u003eraspberry red velvet spray\u003c\/a\u003e right after taking it out of the freezer, in two passes, a uniform light red then a fine mist of deeper red on the tips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eSucceeding with trompe-l'oeil and variations\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003eThe contrast when cutting comes from the gelled insert: pure raspberry or raspberry-lemon works very well. For a ripening effect, finish the velvet with a mist of deep red only on the tips, using a spray gun or \u003ca href=\"\/en\/collections\/air-brush\"\u003eairbrush\u003c\/a\u003e with cocoa butter tinted with \u003ca href=\"\/en\/collections\/colorants-liposolubles\"\u003eliposoluble colorants\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eCore variations: white chocolate ivory mousse \u003ca href=\"\/en\/collections\/valrhona\"\u003eValrhona\u003c\/a\u003e and raspberry insert for a classic pairing, or pistachio mousse and raspberry-rose insert for a more elaborate version. A subtle finish with \u003ca href=\"\/en\/collections\/feuilles-dor-paillettes\"\u003egold leaf\u003c\/a\u003e enhances the plated dessert.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eCare\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash recommended with warm soapy water, dishwasher allowed on gentle cycle\u003c\/li\u003e\n\u003cli\u003eAir dry, mold turned over\u003c\/li\u003e\n\u003cli\u003eStore flat, away from direct heat sources\u003c\/li\u003e\n\u003cli\u003eAvoid abrasive sponges that would mark the silicone relief\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eAssociated collections\u003c\/summary\u003e\n\u003cdiv class=\"corps\"\u003e\n\u003cp\u003eThis mold is part of the \u003ca href=\"\/en\/collections\/moules-trompe-loeil\"\u003etrompe-l'oeil molds\u003c\/a\u003e selection and the \u003ca href=\"\/en\/collections\/pavoni\"\u003ePavoni\u003c\/a\u003e range. For other sizes of individual and shareable entremets, see \u003ca href=\"\/en\/collections\/moules-entremets\"\u003eentremet molds\u003c\/a\u003e. The finish is completed with \u003ca href=\"\/en\/collections\/glacages-1\"\u003eglazes and drips\u003c\/a\u003e and, for bases, equipment from the \u003ca href=\"\/en\/collections\/macarons\"\u003emacarons\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"note\"\u003e\n\u003cstrong\u003eNote:\u003c\/strong\u003e entremets must be fully frozen before unmolding, otherwise the relief will deform. After spraying the velvet, serve within 12 hours to preserve the appearance, as moisture will eventually dull the finish.\n\u003c\/div\u003e\n\n\u003cdiv class=\"bloc\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat volume for an individual entremet?\u003cbr\u003e\u003c\/strong\u003eEach cavity holds 95 ml, a size suitable for an individual portion in a display or plated dessert. The mold produces 12 pieces per batch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to achieve a ripe raspberry effect?\u003cbr\u003e\u003c\/strong\u003eApply the red velvet spray in two passes: a uniform raspberry red, then a light mist of deep red on the tips to simulate ripening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you bake directly in the mold?\u003cbr\u003e\u003c\/strong\u003eYes, silicone can withstand up to 280 °C, allowing you to bake a cake or insert in it. For trompe-l'oeil, the main use remains freezing before unmolding and finishing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold durable?\u003cbr\u003e\u003c\/strong\u003ePlatinum silicone retains its non-stick properties and shape through many uses, provided it is washed gently and stored flat.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49422472511827,"sku":"PX4394S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-framboise-pavoni-1.jpg?v=1772152262"},{"product_id":"moule-pavoflex-bouquet-de-roses-by-cedric-grolet","title":"Pavoflex Mold Bouquet of Roses by Cedric Grolet","description":"\u003cp\u003eThe \u003cstrong\u003ePavoni Pavoflex PX4397 Bouquet of Roses Silicone Mold\u003c\/strong\u003e is a premium silicone mold designed to create elegant desserts shaped like a bouquet of roses. Each cavity of the mold is meticulously detailed to offer surprising realism and a perfect finish. This mold is ideal for professional pastry chefs and enthusiasts looking to add a sophisticated touch to their sweet or savory creations.\u003c\/p\u003e\n\u003ch3\u003eMain Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity Dimensions\u003c\/strong\u003e: 80 mm diameter x 35 mm height (3.1\" x 1.4\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity Volume\u003c\/strong\u003e: 100 ml (3.4 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Mold Dimensions\u003c\/strong\u003e: 300 mm x 400 mm (11.8\" x 15.75\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of Cavities\u003c\/strong\u003e: 12\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: Non-stick silicone allowing easy release\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Resistance\u003c\/strong\u003e: Usable in convection ovens, static ovens, microwaves, and freezers (-40°C to +280°C)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning\u003c\/strong\u003e: Dishwasher safe. Recommended washing with warm water and mild soap. To disinfect, place the mold in the oven at 150°C for two minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIdeal for sophisticated pastry creations, this mold is particularly suited for events such as weddings, banquets, or buffets. Its rose-shaped design adds an elegant touch to any culinary creation.\u003c\/li\u003e\n\u003cli\u003eThe flexibility of the silicone allows smooth unmolding, whether for frozen or baked preparations, ensuring impeccable presentation.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49510552633683,"sku":"PX4397S","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pavoflex-bouquet-de-roses-by-cedric-grolet-pavoni-1.webp?v=1772152538"},{"product_id":"moule-gg066s-mini-coffee-grain-by-fiorani","title":"Moule GG066S Mini Coffee Bean by Fiorani","description":"\u003ch3\u003eMini Coffee GG066 Silicone Mold by Pavoni, designed by Fabrizio Fiorani\u003c\/h3\u003e\n\u003cp\u003eAdd a touch of elegance and indulgence to your culinary creations with the \u003cstrong\u003eMini Coffee Grain GG066\u003c\/strong\u003e silicone mold from Pavoni, designed by Fabrizio Fiorani. This mold is perfect for making coffee bean-shaped decorations, ideal for enhancing your desserts, appetizers, or main courses. Its meticulous design and flexibility make it an essential tool for professionals and creative cooking enthusiasts.\u003c\/p\u003e\n\u003ch3\u003eMain Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions\u003c\/strong\u003e: 32 mm x 24 mm x 13 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume of each cavity\u003c\/strong\u003e: 6 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 28 impressions per mold\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions\u003c\/strong\u003e: 300 mm x 175 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance\u003c\/strong\u003e: from -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: High-quality Platinum silicone, non-stick and flexible, allowing easy unmolding and precise shapes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsage:\u003c\/h3\u003e\n\u003cp\u003eThe Mini Coffee Grain mold is versatile and can be used for sweet or savory preparations. Whether you want to create refined desserts such as mousses, creams, or fruit purées, or add a creative touch to appetizers, this mold will meet your expectations. Compatible with hot or cold preparations, it can be used in the freezer, oven, or even microwave, ensuring great flexibility of use.\u003c\/p\u003e\n\u003ch3\u003eProduct Benefits:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesigned in collaboration with an expert\u003c\/strong\u003e: This mold is the result of a partnership between Pavoni and internationally renowned pastry chef Fabrizio Fiorani, offering exceptional shapes and detailed craftsmanship.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDurable and resistant\u003c\/strong\u003e: Thanks to its Platinum silicone material, the mold withstands extreme temperatures while ensuring a long lifespan and intensive use in professional kitchens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to maintain\u003c\/strong\u003e: Dishwasher safe, this mold can also be cleaned with hot water and mild soap. For optimal hygiene, it can be placed in the oven at 150°C for two minutes for perfect sterilization.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy choose the Mini Coffee GG066 Pavoni Mold?\u003c\/h3\u003e\n\u003cp\u003eThis mold is ideal for chefs and pastry chefs seeking a touch of originality for their culinary creations. The 28 cavities allow for quick and efficient production of uniform and elegant decorations. 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Thanks to its precision, it adds an artistic touch to your culinary creations while ensuring flawless unmolding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions:\u003c\/strong\u003e 300 mm x 175 mm (11.8\" x 6.9\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e Ø45 mm x 37.5 mm (1.8\" x 1.5\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 46 g (1.6 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 15\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional finish:\u003c\/strong\u003e Each cavity precisely reproduces the shape of a Gala apple for a unique result.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCulinary versatility:\u003c\/strong\u003e Suitable for both sweet and savory preparations, for hot or cold dishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance:\u003c\/strong\u003e The mold withstands temperatures from -40°C to +250°C, making it compatible with freezer and oven use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUsage tips:\u003c\/strong\u003e\u003cbr\u003eEasy to unmold thanks to its non-stick material, the Gala Apple silicone mold is dishwasher safe for easy cleaning.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49510882672979,"sku":"GG036S","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-gg036-pomme-pavoni-1.webp?v=1772152603"},{"product_id":"moule-gg035-baby-banana-by-eunji-lee","title":"Mold GG035 Baby Banana by Eunji Lee","description":"\u003ch3\u003eBaby Banana Silicone Mold Pavoni\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eThe Baby Banana silicone mold by Pavoni is a unique blend of oriental elegance, European delicacy, and American creativity. Inspired by Michelin-starred Chef Eujii Lee, this mold combines realism and vibrant character for innovative culinary creations. It is perfect for adding a touch of originality to your sweet and savory dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions:\u003c\/strong\u003e 300 mm x 175 mm (11.8\" x 6.9\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 90 mm x 40.5 mm x 25 mm (3.5\" x 1.6\" x 0.98\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 40 g (1.35 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 12\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdvantages:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCulinary creativity:\u003c\/strong\u003e The banana-shaped molds bring an original style to your creations, perfect for desserts or gourmet dishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature resistance:\u003c\/strong\u003e Usable within a temperature range of -40°C to +250°C, ideal for baking or refrigeration.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy unmolding:\u003c\/strong\u003e The flexibility of the silicone ensures flawless unmolding without damaging the shapes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003cbr\u003eSuitable for the freezer, oven, and even the dishwasher, this silicone mold is an essential tool for your culinary creations.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49510905217363,"sku":"GG035S","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-gg035-baby-banana-by-eunji-lee-pavoni-1.webp?v=1772152610"},{"product_id":"moule-cerise-rouge","title":"Cherry Trompe l'Oeil Mold","description":"\u003ch1 data-source-line=\"1-1\"\u003e3D Silicone Cherry Mold Rosso Ciliegia 105ml - Silikomart Professional\u003c\/h1\u003e\n\u003cp data-source-line=\"3-5\"\u003e\u003cstrong\u003eReference:\u003c\/strong\u003e Rosso Ciliegia - 3D Design\u003cbr\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart (Italy)\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 6 ultra-realistic cherries of 105ml\u003c\/p\u003e\n\u003chr data-source-line=\"7-7\"\u003e\n\u003ch2 data-source-line=\"9-9\"\u003eCreate Spectacular Trompe-l'Œil Cherries\u003c\/h2\u003e\n\u003cp data-source-line=\"11-11\"\u003eThe \u003cstrong\u003eRosso Ciliegia Silikomart silicone mold\u003c\/strong\u003e captures the juicy and indulgent essence of the perfect cherry in a striking trompe-l'œil format. At the heart of the \u003cstrong\u003eexplosive trend of ultra-realistic fruity desserts\u003c\/strong\u003e dominating Instagram and high pastry showcases, this mold from the exclusive \u003cstrong\u003e3D Design\u003c\/strong\u003e range remarkably reproduces the round and plump curves of the ripe cherry.\u003c\/p\u003e\n\u003cp data-source-line=\"13-13\"\u003eThis technical innovation allows professional and passionate amateur pastry chefs to create \u003cstrong\u003eindividual cherry entremets with spectacular visuals\u003c\/strong\u003e that transform each dessert into a true edible jewel of bright red, perfect for revisiting the Black Forest or creating memorable plated desserts.\u003c\/p\u003e\n\u003cp data-source-line=\"15-15\"\u003e\u003cstrong\u003ePatented innovation:\u003c\/strong\u003e Its special internal edge eliminates any visible demarcation line, creating a perfect three-dimensional effect where each cherry looks freshly picked.\u003c\/p\u003e\n\u003chr data-source-line=\"17-17\"\u003e\n\u003ch2 data-source-line=\"19-19\"\u003eSilikomart 3D Design Technical Excellence\u003c\/h2\u003e\n\u003ch3 id=\"design-fruit%C3%A9-r%C3%A9aliste\" data-source-line=\"21-21\"\u003eRealistic Fruity Design\u003c\/h3\u003e\n\u003cp data-source-line=\"22-22\"\u003eThe shape captures \u003cstrong\u003ethe generous roundness of the bigarreau cherry\u003c\/strong\u003e, offering a perfect canvas for:\u003c\/p\u003e\n\u003cul data-source-line=\"23-26\"\u003e\n\u003cli data-source-line=\"23-23\"\u003e\n\u003cstrong\u003eRed fruit entremets\u003c\/strong\u003e: cherry-morello mousses, amarena bavarois, frozen morello parfaits\u003c\/li\u003e\n\u003cli data-source-line=\"24-24\"\u003e\n\u003cstrong\u003eChocolate creations\u003c\/strong\u003e: cherry-dark chocolate, revisited Black Forest, montmorency-cocoa\u003c\/li\u003e\n\u003cli data-source-line=\"25-26\"\u003e\n\u003cstrong\u003eGourmet pairings\u003c\/strong\u003e: cherry-pistachio, amarena-almond, morello cherry-vanilla bourbon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"surface-lisse-brillante\" data-source-line=\"27-27\"\u003eSmooth shiny surface\u003c\/h3\u003e\n\u003cp data-source-line=\"28-28\"\u003e\u003cstrong\u003eIdeal for brilliant finishes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"29-32\"\u003e\n\u003cli data-source-line=\"29-29\"\u003e\n\u003cstrong\u003eRed mirror glaze\u003c\/strong\u003e: spectacular shine fresh cherry effect\u003c\/li\u003e\n\u003cli data-source-line=\"30-30\"\u003e\n\u003cstrong\u003eRed velvet spray\u003c\/strong\u003e: sophisticated matte velvety appearance\u003c\/li\u003e\n\u003cli data-source-line=\"31-32\"\u003e\n\u003cstrong\u003eProfessional colorants\u003c\/strong\u003e: shades from cherry red to deep garnet red\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"silicone-platine-haute-performance\" data-source-line=\"33-33\"\u003eHigh Performance Platinum Silicone\u003c\/h3\u003e\n\u003cp data-source-line=\"34-34\"\u003eMade in \u003cstrong\u003eItaly\u003c\/strong\u003e according to the most demanding professional standards:\u003c\/p\u003e\n\u003cul data-source-line=\"35-39\"\u003e\n\u003cli data-source-line=\"35-35\"\u003e\n\u003cstrong\u003eNatural non-stick\u003c\/strong\u003e: perfect unmolding preserving the delicate round shape\u003c\/li\u003e\n\u003cli data-source-line=\"36-36\"\u003e\n\u003cstrong\u003eOptimal flexibility\u003c\/strong\u003e: easy extraction without deformation\u003c\/li\u003e\n\u003cli data-source-line=\"37-37\"\u003e\n\u003cstrong\u003eOdorless and neutral\u003c\/strong\u003e: no taste migration\u003c\/li\u003e\n\u003cli data-source-line=\"38-39\"\u003e\n\u003cstrong\u003eExtreme resistance\u003c\/strong\u003e: -60°C to +230°C, total versatility\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"40-40\"\u003e\n\u003ch2 data-source-line=\"42-42\"\u003eProfessional Technical Features\u003c\/h2\u003e\n\u003cp data-source-line=\"44-44\"\u003e\u003cstrong\u003eDimensions per cherry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"45-48\"\u003e\n\u003cli data-source-line=\"45-45\"\u003eDiameter: 75 x 50 mm\u003c\/li\u003e\n\u003cli data-source-line=\"46-46\"\u003eHeight: 61 mm\u003c\/li\u003e\n\u003cli data-source-line=\"47-48\"\u003eVolume: 105 ml (generous individual portion)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"49-49\"\u003e\u003cstrong\u003eComplete configuration:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"50-55\"\u003e\n\u003cli data-source-line=\"50-50\"\u003eNumber of cavities: 6 cherries\u003c\/li\u003e\n\u003cli data-source-line=\"51-51\"\u003eTotal volume: 630 ml\u003c\/li\u003e\n\u003cli data-source-line=\"52-52\"\u003eMaterial: Food-grade Platinum silicone\u003c\/li\u003e\n\u003cli data-source-line=\"53-53\"\u003eCompatibility: Oven, freezer, microwave, dishwasher\u003c\/li\u003e\n\u003cli data-source-line=\"54-55\"\u003eThermal resistance: -60°C to +230°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"56-56\"\u003e\n\u003ch2 data-source-line=\"58-58\"\u003eProfessional Applications\u003c\/h2\u003e\n\u003cp data-source-line=\"60-60\"\u003e\u003cstrong\u003eSignature Red Fruit Entremets:\u003c\/strong\u003e Cherry-basil mousse, amarena bavarois, frozen griottine parfaits, cherry-tonka cream.\u003c\/p\u003e\n\u003cp data-source-line=\"62-62\"\u003e\u003cstrong\u003eRevisited classic pastry:\u003c\/strong\u003e Individual Black Forest, cherry clafoutis, cherry-pistachio financiers, chocolate-cherry moelleux.\u003c\/p\u003e\n\u003cp data-source-line=\"64-64\"\u003e\u003cstrong\u003eFrozen creations:\u003c\/strong\u003e Cherry sorbets, frozen parfaits, red fruit logs, portion-controlled frozen desserts.\u003c\/p\u003e\n\u003cp data-source-line=\"66-66\"\u003e\u003cstrong\u003eChocolate making:\u003c\/strong\u003e Dark chocolate bonbons filled with cherry compote, Morello cherry pralines, shells filled with cherry ganache.\u003c\/p\u003e\n\u003chr data-source-line=\"68-68\"\u003e\n\u003ch2 data-source-line=\"70-70\"\u003eExpert Patissland Technical Guide\u003c\/h2\u003e\n\u003ch3 id=\"montage-professionnel\" data-source-line=\"72-72\"\u003eProfessional Assembly\u003c\/h3\u003e\n\u003cp data-source-line=\"73-73\"\u003e\u003cstrong\u003eRecommended technique for perfect cherries:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-source-line=\"74-80\"\u003e\n\u003cli data-source-line=\"74-74\"\u003eFill the cavities with cherry mousse up to 2\/3.\u003c\/li\u003e\n\u003cli data-source-line=\"75-75\"\u003eInsert a fruity core (cherry compote, Morello cherry confit, red fruit curd).\u003c\/li\u003e\n\u003cli data-source-line=\"76-76\"\u003eFill with mousse up to the brim\u003c\/li\u003e\n\u003cli data-source-line=\"77-77\"\u003ePlace a disc of dacquoise or brownie biscuit.\u003c\/li\u003e\n\u003cli data-source-line=\"78-78\"\u003eSmooth perfectly with an angled spatula\u003c\/li\u003e\n\u003cli data-source-line=\"79-80\"\u003eFreeze for at least 6 hours at -18°C\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 id=\"l'astuce-de-la-queue-de-cerise-(effet-trompe-l'%C5%93il-total)\" data-source-line=\"81-81\"\u003eThe Cherry Stem Trick (Total Trompe-l'Œil Effect)\u003c\/h3\u003e\n\u003cp data-source-line=\"82-82\"\u003e\u003cstrong\u003eFor absolute realism:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"83-86\"\u003e\n\u003cli data-source-line=\"83-83\"\u003e\n\u003cstrong\u003eProfessional option:\u003c\/strong\u003e Make stems from plastic chocolate or pulled tempered chocolate.\u003c\/li\u003e\n\u003cli data-source-line=\"84-84\"\u003e\n\u003cstrong\u003eNatural option:\u003c\/strong\u003e Use real cherry stems washed and dried, inserted just before serving.\u003c\/li\u003e\n\u003cli data-source-line=\"85-86\"\u003e\n\u003cstrong\u003eThe detail that makes the difference:\u003c\/strong\u003e Create a small depression on top before freezing to perfectly fit the stem.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"d%C3%A9moulage-sans-risque\" data-source-line=\"87-87\"\u003eRisk-Free Unmolding\u003c\/h3\u003e\n\u003cp data-source-line=\"88-88\"\u003e\u003cstrong\u003eGolden rule:\u003c\/strong\u003e The dessert must be frozen solid (-18°C minimum) to preserve the perfect round shape.\u003c\/p\u003e\n\u003cp data-source-line=\"90-90\"\u003e\u003cstrong\u003eTechnique:\u003c\/strong\u003e Turn the mold over, gently press under each cavity by \"peeling\" the silicone outward. The flexibility of Platinum silicone allows perfect extraction without deformation.\u003c\/p\u003e\n\u003ch3 id=\"finitions-spectaculaires\" data-source-line=\"92-92\"\u003eSpectacular Finishes\u003c\/h3\u003e\n\u003cp data-source-line=\"94-95\"\u003e\u003cstrong\u003eRealistic \"Shiny Cherry\" Effect:\u003c\/strong\u003e Dip in \u003cstrong\u003ered mirror glaze\u003c\/strong\u003e at exactly 35°C. Use \u003cstrong\u003ered dye E129\u003c\/strong\u003e for the vibrant color.\u003c\/p\u003e\n\u003cp data-source-line=\"97-98\"\u003e\u003cstrong\u003eSophisticated \"Velvet Cherry\" effect:\u003c\/strong\u003e Spray \u003cstrong\u003ered velvet spray\u003c\/strong\u003e on frozen cherry from 25-30 cm distance for an elegant matte texture.\u003c\/p\u003e\n\u003cp data-source-line=\"100-100\"\u003e\u003cstrong\u003eFor chocolate:\u003c\/strong\u003e The fat-soluble colorings also available on our site are specifically designed for fatty substances and offer an optimal professional result.\u003c\/p\u003e\n\u003ch2 data-source-line=\"165-165\"\u003eRecommended Complementary Products\u003c\/h2\u003e\n\u003cp data-source-line=\"167-167\"\u003e\u003cstrong\u003eFor perfect trompe-l'œil cherries:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"168-174\"\u003e\n\u003cli data-source-line=\"168-168\"\u003e\n\u003cstrong\u003eRed E129 water-soluble coloring 1kg\u003c\/strong\u003e - For mousses and mirror glazes\u003c\/li\u003e\n\u003cli data-source-line=\"169-169\"\u003e\n\u003cstrong\u003eRed Velly velvet spray 250ml\u003c\/strong\u003e - Sophisticated matte finish\u003c\/li\u003e\n\u003cli data-source-line=\"170-170\"\u003e\n\u003cstrong\u003eRed fat-soluble coloring\u003c\/strong\u003e - For white chocolate and fatty substances\u003c\/li\u003e\n\u003cli data-source-line=\"171-171\"\u003e\n\u003cstrong\u003eProfessional mirror glaze\u003c\/strong\u003e - Spectacular shine base\u003c\/li\u003e\n\u003cli data-source-line=\"172-172\"\u003e\n\u003cstrong\u003eConcentrated Morello cherry flavor\u003c\/strong\u003e - Authentic taste intensity\u003c\/li\u003e\n\u003cli data-source-line=\"173-174\"\u003e\n\u003cstrong\u003eSilikomart 3D fruit mold collection\u003c\/strong\u003e - Complete your trompe-l'œil range\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"175-175\"\u003e\n\u003ch2 data-source-line=\"177-177\"\u003eUsage Precautions\u003c\/h2\u003e\n\u003cp data-source-line=\"179-179\"\u003e\u003cstrong\u003eTo absolutely avoid:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"180-183\"\u003e\n\u003cli data-source-line=\"180-180\"\u003eDo not use knives or sharp objects directly in the mold\u003c\/li\u003e\n\u003cli data-source-line=\"181-181\"\u003eDo not place on a hot cooking plate without a rigid support\u003c\/li\u003e\n\u003cli data-source-line=\"182-183\"\u003eDo not expose to temperatures above +230°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"184-184\"\u003e\u003cstrong\u003eConfirmed compatibilities:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"185-189\"\u003e\n\u003cli data-source-line=\"185-185\"\u003eTraditional and fan oven\u003c\/li\u003e\n\u003cli data-source-line=\"186-186\"\u003eFreezer and blast chiller\u003c\/li\u003e\n\u003cli data-source-line=\"187-187\"\u003eMicrowave (defrosting, reheating)\u003c\/li\u003e\n\u003cli data-source-line=\"188-189\"\u003eDishwasher up to 70°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"190-190\"\u003e\n\u003ch2 data-source-line=\"192-192\"\u003eMaintenance and Durability\u003c\/h2\u003e\n\u003cp data-source-line=\"194-194\"\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e Warm soapy water or dishwasher (max 70°C). Avoid abrasive sponges that would damage the smooth surface.\u003c\/p\u003e\n\u003cp data-source-line=\"196-196\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store flat, in a dry place, away from direct light to preserve the silicone.\u003c\/p\u003e\n\u003cp data-source-line=\"198-198\"\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Several years of intensive professional use with proper maintenance.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49523576078675,"sku":"26.260.13.0065","price":27.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-trompe-l-oeil-cerise-silikomart-1.webp?v=1772152685"},{"product_id":"moule-mela-pera","title":"Apple \u0026 Pear Mold","description":"\u003ch3\u003eMela \u0026 Pera Mold by Silikomart\u003c\/h3\u003e\n\u003cp\u003eThe Mela \u0026 Pera mold from Silikomart's 3Design range offers two different shapes: an apple and a pear. This versatile mat is ideal for creating refined decorations from chocolate or cigarette paper. It adds a touch of elegance to your desserts, starters, or main courses, while providing a beautiful 3D finish. Very practical for personalizing your culinary creations, it is suitable for both professionals and demanding amateurs.\u003c\/p\u003e\n\u003cp\u003eThe mold cavities guarantee flawless results, perfect for chocolate decorations, crispy tiles, or delicate ornaments on your plates. Thanks to its flexibility and the quality of its platinum silicone, this mold ensures easy and quick unmolding.\u003c\/p\u003e\n\u003ch3\u003eFeatures:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eShapes: Apple and Pear\u003c\/li\u003e\n\u003cli\u003eUses: Cigarette paper, chocolate, decorations\u003c\/li\u003e\n\u003cli\u003eCavity dimensions: h1.5 mm, Ø84 mm, 46 mm\u003c\/li\u003e\n\u003cli\u003eMaterial: Food-grade platinum silicone\u003c\/li\u003e\n\u003cli\u003eTemperature resistance: from -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003eCare: Dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWarnings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eResistant to freezer, oven, microwave\u003c\/li\u003e\n\u003cli\u003eDo not use directly on flame or stovetop\u003c\/li\u003e\n\u003cli\u003eCompatible with food products\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis mold is the perfect tool to unleash your creativity and surprise your guests with original and delicate presentations.\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49523724124499,"sku":"33.317.36.0065","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mela-and-pera-silikomart-1.webp?v=1772152699"},{"product_id":"moule-pomodorino","title":"Pomodorino Mold","description":"\u003cp\u003e\u003cstrong\u003eCherry Tomato Mold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description\u003c\/strong\u003e\u003cbr\u003eThe \u003cem\u003ePomodorino 14\u003c\/em\u003e mold reinvents natural elements to offer an innovative culinary experience. Inspired by the shape of a cherry tomato, this versatile silicone mold allows you to create appetizers, main courses, or creative desserts. Compatible with preparations such as mousses, creams, or dishes that contrast with its shape. Preparations can be stored in the mold for on-demand use, optimizing serving time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: Ø31 mm h25 mm\u003c\/li\u003e\n\u003cli\u003eVolume: 18 cavities, 14 ml each\u003c\/li\u003e\n\u003cli\u003eTotal volume: 252 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWarnings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHigh-quality silicone\u003c\/li\u003e\n\u003cli\u003eTemperature: -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003eMicrowave and dishwasher safe\u003c\/li\u003e\n\u003cli\u003eDo not use on flame or stovetop\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49523796279635,"sku":"36.376.36.0065","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pomodorino-silikomart-1.webp?v=1772152772"},{"product_id":"moule-cabosses-de-cacao-120","title":"Cocoa Pod Mold 120","description":"\u003ch1 data-source-line=\"1-1\"\u003eCacao 120ml 3D Silicone Mold + Cookie Cutter - Silikomart Professional\u003c\/h1\u003e\n\u003cp data-source-line=\"3-5\"\u003e\u003cstrong\u003eReference:\u003c\/strong\u003e Cacao 120 - 3D Design\u003cbr\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart Professional (Italy)\u003cbr\u003e\u003cstrong\u003eComplete Kit:\u003c\/strong\u003e 6-cavity mold + calibrated cookie cutter\u003c\/p\u003e\n\u003chr data-source-line=\"7-7\"\u003e\n\u003ch2 data-source-line=\"9-9\"\u003eCreate Exceptional Trompe-l'Œil Cacao Entremets\u003c\/h2\u003e\n\u003cp data-source-line=\"11-11\"\u003eThe \u003cstrong\u003eCacao 120 Silicone Mold by Silikomart Professional\u003c\/strong\u003e revolutionizes the art of chocolate entremets by celebrating the organic and sculpted shape of the \u003cstrong\u003eauthentic cacao pod\u003c\/strong\u003e. At the heart of the trompe-l'œil dessert trend igniting social media and high pastry displays, this mold from the exclusive \u003cstrong\u003e3D Design\u003c\/strong\u003e range remarkably reproduces the natural curves of the bean.\u003c\/p\u003e\n\u003cp data-source-line=\"13-13\"\u003eThis technical innovation enables professional and passionate amateur pastry chefs to create \u003cstrong\u003eindividual cacao entremets with spectacular visuals\u003c\/strong\u003e that transform each plate into a true edible work of art.\u003c\/p\u003e\n\u003cp data-source-line=\"15-15\"\u003e\u003cstrong\u003ePatented Innovation:\u003c\/strong\u003e Its special internal edge eliminates any visible seam line, creating a perfect three-dimensional effect that seems to defy the laws of geometry.\u003c\/p\u003e\n\u003cp data-source-line=\"17-17\"\u003e\u003cstrong\u003ePatissland Exclusive:\u003c\/strong\u003e Delivered with a \u003cstrong\u003ecustom cookie cutter\u003c\/strong\u003e allowing surgical precision cutting of inserts, biscuits, and bases for perfect assembly.\u003c\/p\u003e\n\u003chr data-source-line=\"19-19\"\u003e\n\u003ch2 data-source-line=\"21-21\"\u003eSilikomart Professional Technical Excellence\u003c\/h2\u003e\n\u003ch3 data-source-line=\"23-23\" id=\"design-organique-sculptural\"\u003eSculptural Organic Design\u003c\/h3\u003e\n\u003cp data-source-line=\"24-24\"\u003eThe unique shape pays tribute to the \u003cstrong\u003ecacao fruit in its natural state\u003c\/strong\u003e, providing a perfect canvas for:\u003c\/p\u003e\n\u003cul data-source-line=\"25-28\"\u003e\n\u003cli data-source-line=\"25-25\"\u003e\n\u003cstrong\u003eGrand Cru Chocolate Entremets\u003c\/strong\u003e: mousses, whipped ganaches, intense creamy layers\u003c\/li\u003e\n\u003cli data-source-line=\"26-26\"\u003e\n\u003cstrong\u003eContrasting Fruity Creations\u003c\/strong\u003e: passion fruit-chocolate, raspberry-cocoa, mango-dark\u003c\/li\u003e\n\u003cli data-source-line=\"27-28\"\u003e\n\u003cstrong\u003eGourmet Pairings\u003c\/strong\u003e: tonka coffee, salted butter caramel, yuzu-white chocolate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-source-line=\"29-29\" id=\"emporte-pi%C3%A8ce-professionnel-inclus\"\u003eProfessional Cookie Cutter Included\u003c\/h3\u003e\n\u003cp data-source-line=\"30-30\"\u003e\u003cstrong\u003eAbsolute Precision Guaranteed:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"31-35\"\u003e\n\u003cli data-source-line=\"31-31\"\u003ePerfectly calibrated insert cutting (creamy, compotes, confit)\u003c\/li\u003e\n\u003cli data-source-line=\"32-32\"\u003eBiscuit bases with exact dimensions (dacquoise, brownie, shortbread)\u003c\/li\u003e\n\u003cli data-source-line=\"33-33\"\u003eFilling discs adjusted to the millimeter\u003c\/li\u003e\n\u003cli data-source-line=\"34-35\"\u003eSignificant time saving vs approximate manual cutting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-source-line=\"36-36\" id=\"silicone-platine-haute-performance\"\u003eHigh Performance Platinum Silicone\u003c\/h3\u003e\n\u003cp data-source-line=\"37-37\"\u003eMade in \u003cstrong\u003eItaly\u003c\/strong\u003e according to the most demanding professional standards:\u003c\/p\u003e\n\u003cul data-source-line=\"38-42\"\u003e\n\u003cli data-source-line=\"38-38\"\u003e\n\u003cstrong\u003eNatural non-stick\u003c\/strong\u003e: perfect release without greasing\u003c\/li\u003e\n\u003cli data-source-line=\"39-39\"\u003e\n\u003cstrong\u003eOptimal flexibility\u003c\/strong\u003e: \"peeling\" technique for delicate extraction\u003c\/li\u003e\n\u003cli data-source-line=\"40-40\"\u003e\n\u003cstrong\u003eOdorless and neutral\u003c\/strong\u003e: no taste migration\u003c\/li\u003e\n\u003cli data-source-line=\"41-42\"\u003e\n\u003cstrong\u003eExtreme resistance\u003c\/strong\u003e: -60°C to +230°C, from cooling cell to oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"43-43\"\u003e\n\u003ch2 data-source-line=\"45-45\"\u003eProfessional Technical Features\u003c\/h2\u003e\n\u003cp data-source-line=\"47-47\"\u003e\u003cstrong\u003eDimensions per pod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"48-52\"\u003e\n\u003cli data-source-line=\"48-48\"\u003eLength: 102 mm\u003c\/li\u003e\n\u003cli data-source-line=\"49-49\"\u003eWidth: 57 mm\u003c\/li\u003e\n\u003cli data-source-line=\"50-50\"\u003eHeight: 42 mm\u003c\/li\u003e\n\u003cli data-source-line=\"51-52\"\u003eVolume: 120 ml (generous individual portion)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"53-53\"\u003e\u003cstrong\u003eComplete configuration:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"54-59\"\u003e\n\u003cli data-source-line=\"54-54\"\u003eNumber of cavities: 6 cocoa pods\u003c\/li\u003e\n\u003cli data-source-line=\"55-55\"\u003eTotal volume: 720 ml\u003c\/li\u003e\n\u003cli data-source-line=\"56-56\"\u003eMaterial: Liquid platinum silicone LSR + calibrated cutter\u003c\/li\u003e\n\u003cli data-source-line=\"57-57\"\u003eCompatibility: Oven, freezer, microwave, dishwasher\u003c\/li\u003e\n\u003cli data-source-line=\"58-59\"\u003eCertification: BPA-free, food contact safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"60-60\"\u003e\n\u003ch2 data-source-line=\"62-62\"\u003eProfessional Applications\u003c\/h2\u003e\n\u003cp data-source-line=\"64-64\"\u003e\u003cstrong\u003eSignature Chocolate Entremets:\u003c\/strong\u003e Grand cru cocoa mousses, praline-hazelnut bavarois, frozen chocolate-coffee parfaits, creamy whipped ganache.\u003c\/p\u003e\n\u003cp data-source-line=\"66-66\"\u003e\u003cstrong\u003eContrasted Fruity Creations:\u003c\/strong\u003e Passion-white chocolate, raspberry-dark chocolate, mango-milk chocolate, citrus-bitter cocoa.\u003c\/p\u003e\n\u003cp data-source-line=\"68-68\"\u003e\u003cstrong\u003eBaked Pastry:\u003c\/strong\u003e Intense cocoa financiers, molten chocolate moelleux, individual brownies, dense chocolate small cakes.\u003c\/p\u003e\n\u003cp data-source-line=\"70-70\"\u003e\u003cstrong\u003eChocolaterie:\u003c\/strong\u003e Filled chocolate bonbons, molded pralines, ganache-filled shells, seasonal chocolate figures.\u003c\/p\u003e\n\u003chr data-source-line=\"72-72\"\u003e\n\u003ch2 data-source-line=\"74-74\"\u003eExpert Patissland Technical Guide\u003c\/h2\u003e\n\u003ch3 data-source-line=\"76-76\" id=\"montage-professionnel-invers%C3%A9\"\u003eProfessional Inverted Assembly\u003c\/h3\u003e\n\u003cp data-source-line=\"77-77\"\u003e\u003cstrong\u003eRecommended technique for a \"jewel\" result:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-source-line=\"78-85\"\u003e\n\u003cli data-source-line=\"78-78\"\u003eFill each cavity with chocolate mousse up to 2\/3\u003c\/li\u003e\n\u003cli data-source-line=\"79-79\"\u003eUse the provided cookie cutter to cut the insert (compote, curd, creamy) to exact dimensions\u003c\/li\u003e\n\u003cli data-source-line=\"80-80\"\u003ePlace the insert in the center of the mousse\u003c\/li\u003e\n\u003cli data-source-line=\"81-81\"\u003eFill with mousse up to the edge of the mold\u003c\/li\u003e\n\u003cli data-source-line=\"82-82\"\u003eCut the biscuit with the cookie cutter and place as finishing\u003c\/li\u003e\n\u003cli data-source-line=\"83-83\"\u003eSmooth perfectly with an angled spatula\u003c\/li\u003e\n\u003cli data-source-line=\"84-85\"\u003eFreeze for at least 6 hours at -18°C for optimal structure\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-source-line=\"86-86\" id=\"d%C3%A9moulage-technique-du-%22pelage%22\"\u003eDemolding Technique of \"Peeling\"\u003c\/h3\u003e\n\u003cp data-source-line=\"87-87\"\u003e\u003cstrong\u003eProfessional method:\u003c\/strong\u003e The dessert must be frozen through (-18°C minimum) to preserve the complex organic shape.\u003c\/p\u003e\n\u003cp data-source-line=\"89-89\"\u003e\u003cstrong\u003eTechnique:\u003c\/strong\u003e Turn the mold over, gently \"peel\" the silicone by rolling it outward from the edges. The exceptional flexibility of Professional silicone allows perfect extraction without excessive pressure on the delicate structure.\u003c\/p\u003e\n\u003ch3 data-source-line=\"91-91\" id=\"finitions-spectaculaires\"\u003eSpectacular Finishes\u003c\/h3\u003e\n\u003cp data-source-line=\"93-94\"\u003e\u003cstrong\u003eMatte \"Natural Pod\" effect:\u003c\/strong\u003e Spray \u003cstrong\u003echocolate velvet spray\u003c\/strong\u003e (black or brown) on frozen pod from 25-30 cm distance for realistic organic texture.\u003c\/p\u003e\n\u003cp data-source-line=\"96-97\"\u003e\u003cstrong\u003eLuxurious \"Shiny Chocolate\" effect:\u003c\/strong\u003e Dip in \u003cstrong\u003echocolate mirror glaze\u003c\/strong\u003e at exactly 35°C. \u003cstrong\u003eFor chocolate, the liposoluble colorants also available on our site are specifically designed for fats and provide an optimal professional result.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-source-line=\"99-100\"\u003e\u003cstrong\u003eExceptional finishing touches:\u003c\/strong\u003e Tempered chocolate decorations, edible gold leaf, roasted cocoa bean shards, pure cocoa powder.\u003c\/p\u003e\n\u003ch2 data-source-line=\"165-165\"\u003eRecommended Complementary Products\u003c\/h2\u003e\n\u003cp data-source-line=\"167-167\"\u003e\u003cstrong\u003eFor perfect cocoa pods:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"168-173\"\u003e\n\u003cli data-source-line=\"168-168\"\u003e\n\u003ca title=\"Velvet spray\" href=\"https:\/\/patistopsland.com\/collections\/spray-velours\"\u003e\u003cstrong\u003eVelly Chocolate Velvet Spray\u003c\/strong\u003e\u003c\/a\u003e - Ultra-realistic matte finish\u003c\/li\u003e\n\u003cli data-source-line=\"169-169\"\u003e\n\u003ca title=\"chocolate coloring\" href=\"https:\/\/patistopsland.com\/collections\/colorants-liposolubles\"\u003e\u003cstrong\u003eLiposoluble Chocolate Colorants\u003c\/strong\u003e\u003c\/a\u003e - For coloring white chocolate\u003c\/li\u003e\n\u003cli data-source-line=\"170-170\"\u003e\n\u003ca title=\"professional glaze\" href=\"https:\/\/patistopsland.com\/products\/nappage-neutre-absolu-cristal-5-kg\"\u003e\u003cstrong\u003eProfessional Mirror Glaze\u003c\/strong\u003e\u003c\/a\u003e - Spectacular glossy finish\u003c\/li\u003e\n\u003cli data-source-line=\"171-171\"\u003e\n\u003ca title=\"chocolates\" href=\"https:\/\/patistopsland.com\/collections\/candy-melts-chocolats-a-patisser\"\u003e\u003cstrong\u003eCouverture Chocolates\u003c\/strong\u003e\u003c\/a\u003e - Valrhona, Cacao Barry grand cru\u003c\/li\u003e\n\u003cli data-source-line=\"172-173\"\u003e\n\u003ca title=\"trompe l'oeil molds\" href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003e\u003cstrong\u003e3D Silikomart Mold Collection\u003c\/strong\u003e\u003c\/a\u003e - Complete your trompe-l'œil range\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"174-174\"\u003e\n\u003ch2 data-source-line=\"176-176\"\u003eMaintenance and Durability\u003c\/h2\u003e\n\u003cp data-source-line=\"178-178\"\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e Warm soapy water or dishwasher (max 70°C). The cookie cutter is also dishwasher safe.\u003c\/p\u003e\n\u003cp data-source-line=\"180-180\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store flat with the cookie cutter in the mold, in a dry place, away from direct light.\u003c\/p\u003e\n\u003cp data-source-line=\"182-182\"\u003e\u003cstrong\u003eDurability:\u003c\/strong\u003e Several years of intensive professional use with proper maintenance.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49529237242195,"sku":"11225 - 36.252.87.0065","price":27.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-cabosses-de-cacao-120-silikomart-1.webp?v=1772152888"},{"product_id":"moule-pavoflex-tablette-by-cedric-grolet","title":"Pavoflex Tablet Mold PX43106 by Cedric Grolet","description":"\u003ch2\u003ePavoflex PX43106 Silicone Mold Bar by Cédric Grolet, 16 cavities 100 ml for chocolate bars and rectangular entremets\u003c\/h2\u003e\n\n\u003cp\u003eEnhance your displays with the purity and genius of chef \u003cstrong\u003eCédric Grolet\u003c\/strong\u003e. The \u003cstrong\u003ePavoflex PX43106 Bar mold\u003c\/strong\u003e was designed for pastry chefs who want to reinvent the format of the \u003cstrong\u003echocolate bar\u003c\/strong\u003e or the \u003cstrong\u003eindividual rectangular entremet\u003c\/strong\u003e. With its modern and minimalist design, this mold allows for creations with \u003cstrong\u003eperfect graphic lines\u003c\/strong\u003e, ideal for plated desserts, signature gourmet bars, or sophisticated individual entremets served in high-end pastry shops.\u003c\/p\u003e\n\n\u003cp\u003eAt \u003cstrong\u003ePatissland\u003c\/strong\u003e, this \u003cstrong\u003ePavoni Italia x Cédric Grolet bar mold\u003c\/strong\u003e is aimed at pastry chefs and chocolatiers who want to explore a particularly trendy format, the \u003cstrong\u003eindividual bar\u003c\/strong\u003e, a cross between the traditional chocolate bar and the fine entremet. The rectangular 85 × 45 × 30 mm format with its sharp edges perfectly clean upon unmolding has become a signature of contemporary cake design aesthetics. The shape is remarkably suited to \u003cstrong\u003emodern viral recipes\u003c\/strong\u003e, notably the famous \u003cstrong\u003eDubai chocolate bar\u003c\/strong\u003e with pistachio and kadaïf that has been a hit since 2024.\u003c\/p\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"caracteristiques-title\"\u003e\n  \u003ch2 id=\"caracteristiques-title\" class=\"patissland-faq__title\"\u003eDetailed technical specifications\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003e16 cavities Bar 85 × 45 × 30 mm, 100 ml each\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eModel\u003c\/strong\u003e: Pavoflex PX43106 Bar\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDesigner\u003c\/strong\u003e: Cédric Grolet\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e : 16\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eCavity dimensions\u003c\/strong\u003e: 85 × 45 mm, height 30 mm\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e: 100 ml\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMold dimensions\u003c\/strong\u003e: 400 × 300 mm (standard pastry size)\u003c\/p\u003e\n      \u003cp\u003eThe 100 ml per cavity size is \u003cstrong\u003egenerous and balanced\u003c\/strong\u003e, perfect for individual sale (one bar = one gourmet portion), for plated dessert service (a rectangular entremet served on a slate), or for high-end gift boxes (4 or 8 bars per box).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePremium quality platinum silicone\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eMade from \u003cstrong\u003epremium food-grade platinum silicone\u003c\/strong\u003e, ensuring:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eTotal flavor neutrality\u003c\/strong\u003e, no aroma transfer between successive preparations\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eImpeccable hygienic safety\u003c\/strong\u003e, compliant with current European food standards\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDimensional stability\u003c\/strong\u003e, platinum silicone does not deform over time even after hundreds of uses\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eNative non-stick\u003c\/strong\u003e, easy unmolding without prior greasing\u003c\/p\u003e\n      \u003cp\u003ePlatinum silicone is the premium quality preferred by professionals, superior to classic silicone in terms of durability and purity.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eExtreme thermal resistance, from freezer to oven\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eExceptional operating temperature range, \u003cstrong\u003efrom -40°C to +280°C\u003c\/strong\u003e. This range allows:\u003c\/p\u003e\n      \u003cp\u003eDirect transfer from the \u003cstrong\u003eblast chiller to the oven\u003c\/strong\u003e without thermal shock\u003c\/p\u003e\n      \u003cp\u003eOven baking at classic pastry temperatures (160 to 200°C)\u003c\/p\u003e\n      \u003cp\u003eDeep freezing to set mousses and desserts before unmolding\u003c\/p\u003e\n      \u003cp\u003eChocolate tempering at precise temperatures (dark, white, milk chocolate crystallization)\u003c\/p\u003e\n      \u003cp\u003eThis thermal versatility makes Pavoflex a complete production tool, usable for baked desserts as well as for unbaked chocolate preparations.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eProfessional format 400 × 300 mm\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe mold's external dimensions \u003cstrong\u003e400 × 300 mm\u003c\/strong\u003e correspond to the \u003cstrong\u003estandardized GN 1\/1 half pastry tray format\u003c\/strong\u003e. This means:\u003c\/p\u003e\n      \u003cp\u003eCompatible with \u003cstrong\u003eprofessional baking trays\u003c\/strong\u003e (60 × 40 cm, 2 molds per tray)\u003c\/p\u003e\n      \u003cp\u003eCompatible with standard \u003cstrong\u003epastry racks\u003c\/strong\u003e for storage in cold rooms or blast chillers\u003c\/p\u003e\n      \u003cp\u003eCompatible with \u003cstrong\u003eprofessional ovens\u003c\/strong\u003e with multiple baking levels\u003c\/p\u003e\n      \u003cp\u003eCompatible with standard market \u003cstrong\u003eblast chillers\u003c\/strong\u003e\u003c\/p\u003e\n      \u003cp\u003eThis standardization guarantees the perfect integration of the mold into any professional pastry production flow, from advanced home use to gourmet catering.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePrecision unmolding, perfect sharp edges\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe optimal flexibility of Pavoflex silicone ensures \u003cstrong\u003eeasy release\u003c\/strong\u003e, even for the most delicate preparations (airy mousses, gelled inserts, whipped ganaches), without any alteration of the rectangular design. Specifically, after deep freezing, you invert the mold onto a cake drum or tray, apply slight pressure on the back of each cavity, and the piece releases with its \u003cstrong\u003eperfectly sharp edges\u003c\/strong\u003e. This graphic sharpness is what visually distinguishes an ordinary dessert from a signature Cédric Grolet creation.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eEven baking and uniform coloring\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003ethermal conductivity\u003c\/strong\u003e of Pavoni silicone ensures even coloring for all your baked preparations. Whether you make:\u003c\/p\u003e\n      \u003cp\u003eBaked desserts made with compressed shortcrust pastry + biscuit + creamy layer + mousse\u003c\/p\u003e\n      \u003cp\u003eBaked energy bars with a pressed biscuit base\u003c\/p\u003e\n      \u003cp\u003eIndividual rectangular financiers\u003c\/p\u003e\n      \u003cp\u003eIndividual cakes in bar format\u003c\/p\u003e\n      \u003cp\u003eThe 16 molds bake evenly, giving each piece the same color and texture, a sign of consistent professional production.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"grolet-title\"\u003e\n  \u003ch2 id=\"grolet-title\" class=\"patissland-faq__title\"\u003eCompatible Signature Recipes, Chocolates and Desserts\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDubai Chocolate Bar with Pistachio and Kadaif\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003enumber 1 viral recipe\u003c\/strong\u003e compatible with this mold, the famous \u003cstrong\u003eDubai chocolate tablet\u003c\/strong\u003e with pistachio and kadaïf, created by the Emirati brand Fix Dessert Chocolatier and became a worldwide phenomenon on social media. The 85 × 45 × 30 mm format is perfectly suited to this preparation, with a thin tempered milk chocolate shell, filling based on pistachio paste + grilled kadaïf + tahini, sometimes enriched with extra pistachio cream for a \"flowing\" effect.\u003c\/p\u003e\n      \u003cp\u003eThe Patissland recipe blog offers a \u003cstrong\u003edetailed step-by-step recipe for the Dubai Chocolate Tablet\u003c\/strong\u003e with a precise ingredient list, tempering technique, and finishing tips. A full production on this 16-cavity mold yields 16 Dubai tablets ready to sell, equivalent to a one-day boutique order for a pastry chef active in this trend.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSignature chocolate bars with inserts\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003esignature chocolate bars\u003c\/strong\u003e with visible inserts when cut, use the 30 mm height to stack several layers:\u003c\/p\u003e\n      \u003cp\u003eLayer 1, thin tempered dark chocolate shell (3-4 mm)\u003c\/p\u003e\n      \u003cp\u003eLayer 2, pressed crunchy biscuit (5-7 mm)\u003c\/p\u003e\n      \u003cp\u003eLayer 3, whipped white chocolate ganache + salted butter caramel (10-12 mm)\u003c\/p\u003e\n      \u003cp\u003eLayer 4, rectangular fruity gelled insert (6-8 mm)\u003c\/p\u003e\n      \u003cp\u003eLayer 5, thin closing chocolate layer (2-3 mm)\u003c\/p\u003e\n      \u003cp\u003eWhen sliced, the layers appear clearly, creating a \"architectural construction\" visual effect highly valued in contemporary pastry. A strong visual signature that justifies a premium positioning.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSophisticated individual rectangular entremets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003eindividual rectangular entremets\u003c\/strong\u003e (miniature versions of yule logs), the 85 × 45 × 30 mm format offers an ideal volume for 8 to 10 people as an event dessert. Classic adapted composition:\u003c\/p\u003e\n      \u003cp\u003eFruity or praline insert at the core (create it first in a compatible mini rectangular mold)\u003c\/p\u003e\n      \u003cp\u003eMousse around the insert (chocolate, vanilla, fruit depending on the theme)\u003c\/p\u003e\n      \u003cp\u003eShortbread-type biscuit or dacquoise for the structural base\u003c\/p\u003e\n      \u003cp\u003eMirror glaze or velvet flocking for the external finish\u003c\/p\u003e\n      \u003cp\u003eUnmolding frozen at the core for perfect edges, finishing at room temperature before serving.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePlated desserts in catering\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003epastry chefs in catering\u003c\/strong\u003e who plate desserts, the Grolet Tablet format has become a contemporary signature. Placed diagonally on the plate, accompanied by touches of coulis, scoops of ice cream, or aromatic powders, the rectangular tablet visually structures the plate and provides a strong graphic reference. Widely used in modern starred cuisine and luxury pastry.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIndividual cakes and premium financiers\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003eindividual tablet-sized cakes\u003c\/strong\u003e or \u003cstrong\u003epremium rectangular financiers\u003c\/strong\u003e, direct baking in the mold gives a perfect finish with sharp edges. Ideal for:\u003c\/p\u003e\n      \u003cp\u003eIndividual almond-chocolate cakes glazed like rocks\u003c\/p\u003e\n      \u003cp\u003eRectangular pistachio-raspberry financiers\u003c\/p\u003e\n      \u003cp\u003eRectangular madeleines (instead of the classic shell shape)\u003c\/p\u003e\n      \u003cp\u003eVanilla-lemon squares for brunch or tea time service\u003c\/p\u003e\n      \u003cp\u003eFormat sold in-store individually or by 4-6 in gift boxes depending on the season.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eGift boxes and seasonal offers\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003ehigh-end gift boxes\u003c\/strong\u003e (Valentine's Day, year-end holidays, prestigious birthdays), create boxes of 4, 6, or 8 individual bars assorted in different flavors (intense dark chocolate, milk praline, white lemon, ruby raspberry). Presented in a cardboard box with a personalized ribbon, a house brand image that sells as a complement or replacement for classic industrial bars. An excellent profitable seasonal sales channel for boutique pastries.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"finitions-title\"\u003e\n  \u003ch2 id=\"finitions-title\" class=\"patissland-faq__title\"\u003eFinishes and advanced techniques\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhich finishes to prioritize for the Tablet design?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe rectangular design with sharp edges calls for finishes that highlight the \u003cstrong\u003egraphic sharpness\u003c\/strong\u003e:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eVelvet flocking\u003c\/strong\u003e, a very trendy matte and modern look, enhances the pure geometry of the edges. Make your velvet spray with cocoa butter + white chocolate + liposoluble Colour Mill dye, or use a ready-to-use velvet spray\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMirror glaze\u003c\/strong\u003e, highlights the sharpness of the edges and gives a very contemporary \"liquid\" effect. Preparation based on gelatin, sugar, glucose syrup, condensed milk, white chocolate or neutral couverture\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eShiny chocolate tempering\u003c\/strong\u003e, for pure bars with a glossy finish, classic tempering technique with dark, milk, or white chocolate\u003c\/p\u003e\n      \u003cp\u003eChef Cédric Grolet often uses these finishes to play on \u003cstrong\u003etexture contrasts\u003c\/strong\u003e, a thin and crunchy chocolate shell enclosing a flowing or creamy center.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to ensure perfect release of sharp corners?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe geometric design requires a \u003cstrong\u003ewell-structured preparation\u003c\/strong\u003e. Steps for a perfect release:\u003c\/p\u003e\n      \u003cp\u003e1. For entremets, make sure your mousse or creamy filling is \u003cstrong\u003ecompletely frozen\u003c\/strong\u003e (deep freezing, minimum 4 hours at -18°C)\u003c\/p\u003e\n      \u003cp\u003e2. Remove the mold from the freezer and let it sit for 30 seconds at room temperature (the silicone contracts slightly, making it easier to release)\u003c\/p\u003e\n      \u003cp\u003e3. Turn the mold over onto a cake drum or a clean tray\u003c\/p\u003e\n      \u003cp\u003e4. Apply \u003cstrong\u003egentle and steady pressure\u003c\/strong\u003e on the back of each cavity, starting from the corners toward the center\u003c\/p\u003e\n      \u003cp\u003e5. The piece releases with \u003cstrong\u003esharp and clean edges\u003c\/strong\u003e, without deforming the design\u003c\/p\u003e\n      \u003cp\u003eThanks to the non-stick properties of platinum silicone, no prior greasing is necessary.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow to insert an insert into these molds?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWith an internal width of 45 mm and a height of 30 mm, you have the space to \u003cstrong\u003einsert a crunchy biscuit or a fruit insert in rectangular format\u003c\/strong\u003e. Classic method:\u003c\/p\u003e\n      \u003cp\u003e1. Prepare your insert (fruit gelée, caramel ganache, chocolate crémeux) in a compatible mini rectangular mold (40 × 25 × 12 mm ideal)\u003c\/p\u003e\n      \u003cp\u003e2. Freeze the insert thoroughly\u003c\/p\u003e\n      \u003cp\u003e3. Pour the first half of your main mousse into the Tablet cavity\u003c\/p\u003e\n      \u003cp\u003e4. Place the frozen insert in the center, press slightly\u003c\/p\u003e\n      \u003cp\u003e5. Cover with the second half of the mousse\u003c\/p\u003e\n      \u003cp\u003e6. Smooth with a spatula, freeze the whole thoroughly\u003c\/p\u003e\n      \u003cp\u003e7. Unmold and finish with velvet or mirror glaze\u003c\/p\u003e\n      \u003cp\u003eWhen cut, the insert appears at the heart of the dessert, creating \u003cstrong\u003evisible and elegant texture layers\u003c\/strong\u003e highly valued in haute couture pastry.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eChocolate tempering for pure tablets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo make \u003cstrong\u003e100% tempered chocolate tablets\u003c\/strong\u003e in this mold (without filling), follow the classic tempering according to the chocolate used:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDark chocolate\u003c\/strong\u003e, melting at 50-55°C, pre-crystallization at 28-29°C, setting at 31-32°C\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMilk chocolate\u003c\/strong\u003e, melting at 45-50°C, pre-crystallization at 27-28°C, setting at 29-30°C\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eWhite chocolate\u003c\/strong\u003e, melting at 40-45°C, pre-crystallization at 26-27°C, setting at 28-29°C\u003c\/p\u003e\n      \u003cp\u003ePour tempered chocolate into the cavities, gently tap the mold to release air bubbles, smooth the surface, let crystallize at 18-20°C for 1-2 hours, then 30 minutes in the fridge for finishing. Easy unmolding, impeccable shine, and the characteristic snap of well-tempered chocolate.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"associes-title\"\u003e\n  \u003ch2 id=\"associes-title\" class=\"patissland-faq__title\"\u003ePatissland complementary products\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eSosa pistachio paste for Dubai tablet\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo make the \u003cstrong\u003eDubai Chocolate Tablet\u003c\/strong\u003e with this mold, the \u003cstrong\u003eSosa 1 kg pistachio paste\u003c\/strong\u003e offered by Patissland is the reference ingredient. 100% pistachio paste with no added sugar, naturally flavored, providing the authentic aroma of the original recipe. The Patissland blog offers a detailed recipe with precise ingredient list, chocolate tempering technique, and finishing tips for a professional result.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eOther Cédric Grolet signature molds\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003ePatissland offers several \u003cstrong\u003eCédric Grolet signature molds\u003c\/strong\u003e beyond the Tablet format, complementary to expand an ambitious cake design range:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eLemon Trompe-l'œil Mold\u003c\/strong\u003e, 8 cavities 85 ml, for individual lemon-shaped entremets\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eKE057 Large Lemon Mold\u003c\/strong\u003e, 1215 ml shareable event format\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003e3D Hazelnut Mold AF001\u003c\/strong\u003e, 8 cavities 82 ml in double articulated mold\u003c\/p\u003e\n      \u003cp\u003eEach targets a different visual universe, realistic fruits, 3D spheres, pure geometric shapes. Possibility to create a coherent range across the entire Pavoni x Grolet collection.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCouverture chocolate for tempering\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo fully exploit this mold in chocolate making, Patissland offers several \u003cstrong\u003eprofessional couverture chocolates\u003c\/strong\u003e in pistoles. Choose according to the desired result:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDark chocolate 70%\u003c\/strong\u003e, for intense and very contemporary bitter tablets\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eMilk chocolate 35-40%\u003c\/strong\u003e, for Dubai tablets and creamy fillings\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eWhite chocolate 28-33%\u003c\/strong\u003e, for colored tablets with Colour Mill liposoluble or bases for whipped ganaches\u003c\/p\u003e\n      \u003cp\u003eThe quality of couverture chocolate is crucial for the shine and snap characteristic of a professional tablet.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eColour Mill liposoluble for colored tablets\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo make \u003cstrong\u003ecolored tablets\u003c\/strong\u003e from tempered white chocolate, the \u003cstrong\u003eColour Mill liposoluble\u003c\/strong\u003e colorants offered by Patissland are essential. The Colour Mill range covers all main colors (red, black, opaque white, pastels, metallics). Add a few drops to tempered white chocolate, mix gently, pour into Tablet cavities, unmold after crystallization. Classic water-soluble gel colorants DO NOT work for this use (chocolate separation).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003ePavoflex silicone mats and Pavoni accessories\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo complete your Pavoni equipment, Patissland offers other \u003cstrong\u003ePavoflex silicone molds\u003c\/strong\u003e from the professional range (spheres, cylinders, signature shapes from international chefs), as well as \u003cstrong\u003ePavoni silicone mats\u003c\/strong\u003e for baking biscuits or creamy layers to cut into strata for your multilayer desserts.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eVelvet spray and cocoa butter for finishing\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTo create a \u003cstrong\u003evelvet flocking\u003c\/strong\u003e on your frozen tablets, Patissland offers:\u003c\/p\u003e\n      \u003cp\u003eReady-to-use velvet sprays in several colors (red, black, white, brown, gold)\u003c\/p\u003e\n      \u003cp\u003eCocoa butter in pistoles or block to make your own velvet spray at home (combined with white chocolate + Colour Mill)\u003c\/p\u003e\n      \u003cp\u003eCompatible electric food sprayers, for those who make their own spray at home\u003c\/p\u003e\n      \u003cp\u003eFlocking is done on frozen tablets at core, at 35-40°C cocoa butter mixture temperature, at 25-30 cm distance for uniform velvet effect.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003csection class=\"patissland-faq\" aria-labelledby=\"faq-title\"\u003e\n  \u003ch2 id=\"faq-title\" class=\"patissland-faq__title\"\u003eFrequently asked questions\u003c\/h2\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the difference between Pavoflex and Pavocake?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTwo complementary Pavoni Italia ranges:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003ePavoflex\u003c\/strong\u003e (this product), platinum silicone molds with multiple imprints, pastry format 400×300 mm. Designed for mass production of individual pieces. Versatile, suitable for baked desserts, frozen, chocolate pastries\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003ePavocake\u003c\/strong\u003e, silicone molds for large unique pieces (shareable desserts, event cakes), often smaller format and unique imprint. Suitable for unmolding spectacular large-format pieces\u003c\/p\u003e\n      \u003cp\u003eChoose Pavoflex for individual series production (store sales, catering), Pavocake for shareable event pieces (weddings, receptions).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs the mold dishwasher safe?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, Pavoni platinum silicone is dishwasher safe without degradation. To preserve maximum mold longevity, place it on the top rack (away from direct heating elements) and use a standard cycle without excessive overheating. For manual cleaning, use warm soapy water + soft sponge, rinse thoroughly, dry flat or hanging. Avoid abrasive sponges that could mark the fine silicone surface.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow long before unmolding in blast freezing?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eFor \u003cstrong\u003eentremets and mousses\u003c\/strong\u003e, allow at least \u003cstrong\u003e4 hours at -18°C\u003c\/strong\u003e in a blast freezer for perfect core setting. For full 16-cavity molds with very wet preparation, plan 6-8 hours to ensure flawless unmolding of sharp edges. For \u003cstrong\u003etempered chocolates\u003c\/strong\u003e, crystallization is much faster; 30 minutes at 18-20°C then 30 minutes in the fridge is usually enough.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eIs the mold suitable for direct oven baking?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, Pavoni platinum silicone is designed to withstand temperatures up to \u003cstrong\u003e+280°C\u003c\/strong\u003e, covering all standard pastry baking (160-200°C). Place the mold on a rigid perforated tray to facilitate air circulation and even baking. Recommended baking for cakes, financiers, compressed biscuits, fondants. For very liquid batters (clafoutis), watch for possible spilling during transport to the oven.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eHow many Dubai bars can be produced in one session?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eWith this 16-cavity mold, a \u003cstrong\u003efull production session\u003c\/strong\u003e yields 16 Dubai bars ready to sell or give. For a pastry chef regularly making this trend, count on 2 sessions per week = 32 bars weekly, a capacity more than enough to meet the store demand of an average business on this viral trend. It is possible to invest in a second identical mold to double production without changing the workflow.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCan bars be made without tempering?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eTechnically yes, but the result will be clearly \u003cstrong\u003einferior to tempered chocolate\u003c\/strong\u003e. Bars made with untempered melted chocolate will show:\u003c\/p\u003e\n      \u003cp\u003eA dull surface (no shine)\u003c\/p\u003e\n      \u003cp\u003eA softer texture, without the characteristic snap\u003c\/p\u003e\n      \u003cp\u003eProgressive whitening (cocoa butter bloom) after 2-3 days\u003c\/p\u003e\n      \u003cp\u003eA risk of rapid melting at room temperature (poor stability)\u003c\/p\u003e\n      \u003cp\u003eFor professional bars sold in stores or given as gifts, tempering is \u003cstrong\u003eessential\u003c\/strong\u003e. For occasional family use, melted chocolate may be sufficient for quick consumption.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat is the lifespan of the mold in professional use?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eIn \u003cstrong\u003eregular professional use\u003c\/strong\u003e (1-2 uses per day, careful cleaning after each use), the Pavoflex mold retains all its properties for \u003cstrong\u003eseveral years\u003c\/strong\u003e. Platinum silicone is known for its durability superior to classic silicones. End-of-life signs appear very late, loss of flexibility, less easy unmolding, persistent crystallization marks even after cleaning. Investment amortized over hundreds or even thousands of productions.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eWhat size bar does the 85 × 45 mm format correspond to?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eThe \u003cstrong\u003e85 × 45 × 30 mm\u003c\/strong\u003e format with a volume of 100 ml corresponds to a generous individual bar, larger than a classic industrial chocolate bar (often 70 × 35 × 8 mm for 30 g). It is a format suited for:\u003c\/p\u003e\n      \u003cp\u003eAn \u003cstrong\u003eindividual gourmet portion\u003c\/strong\u003e to enjoy in several bites\u003c\/p\u003e\n      \u003cp\u003eA \u003cstrong\u003ehigh-end signature bar\u003c\/strong\u003e positioned as a premium boutique product\u003c\/p\u003e\n      \u003cp\u003eAn \u003cstrong\u003eindividual entremet\u003c\/strong\u003e served as an event dessert (100 ml capacity = standard entremet portion)\u003c\/p\u003e\n      \u003cp\u003eA \u003cstrong\u003egourmet gift\u003c\/strong\u003e in a gift box to offer, more impressive than a simple chocolate bar\u003c\/p\u003e\n      \u003cp\u003eThe final weight depends on the composition (100 ml of chocolate = about 110 g, 100 ml of entremets = about 80-90 g depending on density).\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eCompatible with a quick-freezing cell?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003eYes, absolutely. Pavoni silicone withstands temperatures down to \u003cstrong\u003e-40°C\u003c\/strong\u003e without damage, covering all professional quick-freezing cells (usually -20 to -30°C). Quick freezing is ideal for entremets because it quickly locks the mousse structure without forming large ice crystals, thus preserving the airy texture at tasting. 400 × 300 mm format compatible with standard market cells.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-faq__item\"\u003e\n    \u003csummary class=\"patissland-faq__question\"\u003e\u003cstrong\u003eDifference with a polycarbonate mold for bars?\u003c\/strong\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-faq__answer\"\u003e\n      \u003cp\u003e\u003cstrong\u003eRigid polycarbonate molds\u003c\/strong\u003e are the historical reference for chocolatiers for molding industrial bars, maximum shine at unmolding, perfect reproduction of angles. Pavoflex silicone offers different advantages:\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eSuperior versatility\u003c\/strong\u003e, usable for both chocolate and entremets, mousses, baked biscuits\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eEasier unmolding\u003c\/strong\u003e thanks to the flexibility of silicone, less risk of breakage for fragile preparations\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eExtreme thermal resistance\u003c\/strong\u003e, freezer AND oven, which polycarbonate does not allow\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eStandardized 400×300 mm pastry format\u003c\/strong\u003e, natural integration into pastry workflows\u003c\/p\u003e\n      \u003cp\u003eFor a 100% chocolate chocolatier, polycarbonate remains preferable. For a versatile pastry chef who combines entremets and chocolate making, the Pavoflex Grolet silicone is more suitable.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\u003c\/section\u003e\n\n\u003cstyle\u003e\n  .patissland-faq {\n    margin: 2.5rem 0;\n    font-family: -apple-system, BlinkMacSystemFont, \"Segoe UI\", Roboto, sans-serif;\n    max-width: 100%;\n  }\n  .patissland-faq__title {\n    font-size: 1.5rem;\n    font-weight: 600;\n    margin-bottom: 1.25rem;\n    color: #2c1810;\n    border-bottom: 2px solid #8B4513;\n    padding-bottom: 0.5rem;\n  }\n  .patissland-faq__item {\n    border: 1px solid #e5e0d8;\n    border-radius: 8px;\n    margin-bottom: 0.75rem;\n    background: #fdfaf5;\n    overflow: hidden;\n    transition: box-shadow 0.2s ease;\n  }\n  .patissland-faq__item[open] {\n    box-shadow: 0 2px 8px rgba(139, 69, 19, 0.08);\n    border-color: #8B4513;\n  }\n  .patissland-faq__question {\n    padding: 1rem 1.25rem 1rem 2.5rem;\n    cursor: pointer;\n    font-size: 1rem;\n    color: #2c1810;\n    list-style: none;\n    position: relative;\n    padding-right: 2.5rem;\n    user-select: none;\n    transition: background-color 0.2s ease;\n  }\n  .patissland-faq__question strong { font-weight: 600; }\n  .patissland-faq__question:hover { background-color: #f5efe5; }\n  .patissland-faq__question::-webkit-details-marker { display: none; }\n  .patissland-faq__question::marker { display: none; content: \"\"; }\n  .patissland-faq__question::before {\n    content: \"\";\n    position: absolute;\n    left: 1.1rem;\n    top: 50%;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #8B4513;\n    border-bottom: 2px solid #8B4513;\n    transform: translateY(-70%) rotate(-45deg);\n    transition: transform 0.2s ease;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::before {\n    transform: translateY(-30%) rotate(45deg);\n  }\n  .patissland-faq__question::after {\n    content: \"+\";\n    position: absolute;\n    right: 1.25rem;\n    top: 50%;\n    transform: translateY(-50%);\n    font-size: 1.5rem;\n    font-weight: 300;\n    color: #8B4513;\n    line-height: 1;\n  }\n  .patissland-faq__item[open] .patissland-faq__question::after { content: \"−\"; }\n  .patissland-faq__answer {\n    padding: 0 1.25rem 1.25rem 2.5rem;\n    color: #4a3c2e;\n    line-height: 1.65;\n    font-size: 0.95rem;\n  }\n  .patissland-faq__answer p { margin: 0 0 0.75rem 0; }\n  .patissland-faq__answer p:last-child { margin-bottom: 0; }\n  @media (max-width: 640px) {\n    .patissland-faq__title { font-size: 1.25rem; }\n    .patissland-faq__question { font-size: 0.95rem; padding: 0.875rem 1rem 0.875rem 2.25rem; padding-right: 2.25rem; }\n    .patissland-faq__answer { padding: 0 1rem 1rem 2.25rem; font-size: 0.9rem; }\n  }\n\u003c\/style\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49727149637971,"sku":"PX43106S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pavoflex-tablettes-px43106-by-cedric-grolet-pavoni-1.jpg?v=1772153669"},{"product_id":"moule-pavoflex-tablette-ke095-by-cedric-grolet","title":"Pavoflex Tablet Mold KE095 by Cedric Grolet","description":"\u003cp\u003e\u003cstrong\u003ePavoni \"Tablet\" Silicone Mold 185x95mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Pavoni \"Tablet\" silicone mold is perfect for gourmet creations in the shape of a tablet. Designed for chefs and pastry enthusiasts, it allows you to make filled chocolate bars, entremets, and much more, thanks to its generous capacity and high-quality silicone construction.\u003c\/p\u003e\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e: 185 x 95 x 45 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity\u003c\/strong\u003e: 750 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e: Professional-grade black silicone, durable and flexible\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal Resistance\u003c\/strong\u003e: -40°C to +280°C, suitable for freezer and oven use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBenefits and Usage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility\u003c\/strong\u003e: Ideal for chocolate bars, entremets, or original pastry creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResistance to Extreme Temperatures\u003c\/strong\u003e: Perfect for hot and cold preparations, from freezing to baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Unmolding\u003c\/strong\u003e: The flexibility of the silicone makes unmolding easy without damaging the mold’s details.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaintenance\u003c\/strong\u003e: Easy to clean, compatible with mild detergents for thorough cleaning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy Choose the Pavoni Mold?\u003c\/h3\u003e\n\u003cp\u003eThe Pavoni mold is an essential choice for those seeking quality and practicality. Its tablet shape and 750 ml capacity allow for generous and elegant portions. Pavoni uses premium quality silicone, ensuring durable use and flawless results for every preparation.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49727179751763,"sku":"KE095S","price":25.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pavoflex-tablette-ke095-by-cedric-grolet-pavoni-1.webp?v=1772153675"},{"product_id":"moule-tartelettes-citron-by-cedric-grolet","title":"Mold PX4359S Lemon Tartlets by Cédric Grolet","description":"\u003ch3\u003ePavoni Citron Silicone Mold PX4359 - Unique Creations by Cédric Grolet\u003c\/h3\u003e\n\u003cp\u003eElevate your pastry creations with the Citron PX4359 silicone mold designed by the renowned pastry chef Cédric Grolet, awarded \"Best Pastry Chef in the World 2018.\" This mold is specially designed to create mono-tarts of exceptional elegance, precisely recreating the appearance of a lemon. Each cavity is meticulously crafted to reproduce the realistic texture and shape of the fruit.\u003c\/p\u003e\n\u003ch3\u003eFeatures of the Citron PX4359 Mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTray dimensions\u003c\/strong\u003e: 400 x 300 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions\u003c\/strong\u003e: Ø 60 x h 35 mm (for a perfect finish)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity\u003c\/strong\u003e: approximately 65 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 20 for individual mono-tarts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsage recommendation\u003c\/strong\u003e: Use with a micro-perforated ring of Ø 70 x h 20 mm for a flawless finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages of the Pavoni Silicone Mold\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional quality\u003c\/strong\u003e: Made from high-quality silicone for optimal durability and flexibility.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal resistance\u003c\/strong\u003e: Withstands temperatures from -40°C to +250°C, ideal for preparations requiring freezing or baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy release\u003c\/strong\u003e: Non-stick properties ensure perfect unmolding without sticking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy maintenance\u003c\/strong\u003e: Dishwasher safe; can also be cleaned by placing it in the oven at 150°C (302°F) for two minutes for perfect hygiene.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCare Instructions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore first use\u003c\/strong\u003e: Wash the mold with hot water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning after use\u003c\/strong\u003e: Rinse with hot water or use a soft sponge with mild liquid soap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor optimal hygiene\u003c\/strong\u003e: Place the mold in the oven at 150°C (302°F) for two minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTransform your sweet creations into true works of art with the Pavoni Citron PX4359 mold. This mold from the Pavoflex collection is a must-have for professional pastry chefs seeking perfection and precision in the presentation of their desserts.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49727475679571,"sku":"PX4359S","price":34.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4359s-tartelettes-citron-by-cedric-grolet-pavoni-1.webp?v=1772153724"},{"product_id":"moule-px4357s-tartelettes-marron-by-cedric-grolet","title":"Mold PX4357S Chestnut Tartlets by Cédric Grolet","description":"\u003ch3\u003ePavoni PX4357 Chestnut - Silicone Mold by Cédric Grolet\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003ePavoni PX4357 Chestnut silicone mold\u003c\/strong\u003e from the exclusive Cédric Grolet line for Pavoni is an exceptional tool for pastry chefs seeking to create unique and authentic creations. Inspired by the natural shape of the chestnut, this mold is perfect for making single tarts or individual portions that replicate the fruit with impressive realism.\u003c\/p\u003e\n\u003cp\u003eThis mold, designed to meet professional standards, allows you to create refined and elegant desserts, ideal for impressing your guests or clients.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlate dimensions:\u003c\/strong\u003e 400 x 300 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold cavity dimensions:\u003c\/strong\u003e Ø 60 mm x h 35 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume of each cavity:\u003c\/strong\u003e 65 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 20\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e Can be paired with the XF7020 micro-perforated ring for perfect creations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Design:\u003c\/strong\u003e Create individual portions with striking realism thanks to the detailed mold design inspired by nature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Material:\u003c\/strong\u003e Made from food-grade silicone, this mold is durable, resistant to extreme temperatures (from -40°C to +250°C), and non-stick for easy unmolding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Use:\u003c\/strong\u003e Suitable for convection ovens, static ovens, and even microwaves, for both sweet and savory creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Cleaning and Maintenance:\u003c\/strong\u003e Dishwasher safe or can be washed with warm water and mild soap. It can be sterilized in the oven for 2 minutes at 150°C for optimal hygiene.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsage Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Perfect Individual Tarts:\u003c\/strong\u003e Use in combination with the XF7020 micro-perforated ring to ensure a clean shape and even baking of your tart bases.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3D Relief Creations:\u003c\/strong\u003e This mold allows you to make three-dimensional desserts, giving unique texture and visual appeal to your creations, ideal for high-end pastry presentations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eExclusive Cédric Grolet Collection\u003c\/h3\u003e\n\u003cp\u003eCédric Grolet, named \u003cstrong\u003eBest Pastry Chef in the World in 2018\u003c\/strong\u003e, collaborated with Pavoni to design this nature-inspired mold line. This collection also includes models to replicate lemons and hazelnuts, allowing you to create a trilogy of desserts perfectly in harmony with nature.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eWhether you are a professional or a passionate amateur, the \u003cstrong\u003ePavoni PX4357 Chestnut\u003c\/strong\u003e mold offers you unparalleled creative freedom to design elegant and unforgettable desserts. Add this mold to your collection and create truly unique masterpieces.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49727599346003,"sku":"PX4357S","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4357s-tartelettes-marron-by-cedric-grolet-pavoni-1.webp?v=1772153733"},{"product_id":"moule-px4358s-tartelettes-noisette-by-cedric-grolet","title":"Mold PX4358S Hazelnut Tartlets by Cédric Grolet","description":"\u003cp\u003e\u003cstrong\u003eThe Cédric Grolet Collection for Pavoni\u003c\/strong\u003e offers silicone molds of exceptional precision and quality, allowing the creation of realistic trompe-l'œil desserts inspired by the creations of the famous pastry chef, awarded \u003cem\u003eBest Pastry Chef in the World 2018\u003c\/em\u003e. This model \u003cstrong\u003ePX4358S\u003c\/strong\u003e is designed to create mini tarts shaped like hazelnuts, combining refined design and professional functionality.\u003c\/p\u003e\n\u003cp\u003eThis mold is ideal for pastry chefs and cooks who want to impress with sophisticated desserts, offering an authentic and faithful representation of the hazelnut.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold dimensions\u003c\/strong\u003e: 400 x 300 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions per cavity\u003c\/strong\u003e: Ø 60 mm x h 35 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity per cavity\u003c\/strong\u003e: 65 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 20 cavities\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCompatibility and Resistance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSupported temperatures\u003c\/strong\u003e: from -40°C to +250°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibility\u003c\/strong\u003e: suitable for oven, freezer, microwave, and dishwasher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eProduct Highlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional quality\u003c\/strong\u003e: Made of high-quality platinum silicone, this mold is designed for intensive use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy release\u003c\/strong\u003e: The non-stick silicone surface allows perfect unmolding, even for the most detailed creations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRealistic design\u003c\/strong\u003e: Faithfully reproduces the shape of the hazelnut with subtle details, creating an impressive trompe-l'œil effect.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eUsage and Care Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare\u003c\/strong\u003e: Wash the mold before first use with warm water and mild soap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSanitization\u003c\/strong\u003e: For deep cleaning, place the mold in the oven for 2 minutes at 150°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRing Compatibility\u003c\/strong\u003e: Can be used with a micro-perforated ring \u003cstrong\u003e70x20mm\u003c\/strong\u003e to achieve perfect tart bases (sold separately)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eThe Cédric Grolet Collection for Pavoni\u003c\/h3\u003e\n\u003cp\u003eThe Cédric Grolet silicone mold line for Pavoni includes several iconic models: lemon, hazelnut, and chestnut. Each model is available in various sizes to meet the diverse needs of pastry chefs, including molds for mini tarts, individual 3D portions, and cake molds. These molds are designed to offer unmatched authenticity and realism in reproducing natural shapes.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49728026902867,"sku":"PX4358S","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4358s-tartelettes-noisette-by-cedric-grolet-pavoni-1.webp?v=1772153738"},{"product_id":"moule-px4355s-sfogliatella","title":"Mold PX4355S Sfogliatella","description":"\u003ch3\u003eSilicone Mold PX4377S SFOGLIATELLA\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e: Pavoni Italia\u003cbr\u003e\u003cstrong\u003eCollaboration\u003c\/strong\u003e: Giuseppe Amato\u003cbr\u003e\u003cstrong\u003eType\u003c\/strong\u003e: Silicone mold for individual portions\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eProduct Description\u003c\/h4\u003e\n\u003cp\u003eThe PX4377S SFOGLIATELLA silicone mold from Pavoni Italia is designed to create individual pastry portions, inspired by the famous shape of the Neapolitan \"sfogliatella.\" This mold, developed in collaboration with master pastry chef Giuseppe Amato, embodies the tradition of Italian pastry while offering a modern and elegant presentation. Perfect for chefs and pastry makers wishing to add a touch of Italian tradition to their creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eTechnical Specifications\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndividual portion dimensions\u003c\/strong\u003e: 77 x 71.5 x 35 mm (height)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e: approximately 90 ml per cavity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities\u003c\/strong\u003e: 12\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncluded accessories\u003c\/strong\u003e: a cutter adapted to the mold’s dimensions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eProduct Benefits\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Design\u003c\/strong\u003e: Faithfully reproduces the shape and details of the sfogliatella, delivering a remarkable and unique visual effect.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Silicone\u003c\/strong\u003e: Made from food-grade silicone, non-toxic, odorless, and resistant to high temperatures. This material is also easy to unmold, ensuring perfect results every time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile Use\u003c\/strong\u003e: Suitable for cold and hot recipes, from freezer to oven, and withstands temperatures from -60°C to +230°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Maintenance\u003c\/strong\u003e: Dishwasher safe for quick and easy cleaning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eUsage Suggestions\u003c\/h4\u003e\n\u003cp\u003eThe PX4377S SFOGLIATELLA mold is ideal for entremets, mousses, or frozen desserts inspired by Italian tradition. Whether for a creamy recipe or a crispy pastry, this mold allows you to recreate the essence of the sfogliatella with a contemporary touch.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eChef’s Tips\u003c\/h4\u003e\n\u003cp\u003eGiuseppe Amato recommends experimenting with various fillings to surprise the palate while respecting the classic appearance of the sfogliatella. For optimal results, let your preparation set in the freezer before unmolding and decorating according to your preferences.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49731820093779,"sku":"PX4377S","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4355s-sfogliatella-pavoni-1.webp?v=1772153834"},{"product_id":"moule-px4382s-baba","title":"Mold PX4382S Baba","description":"\u003ch3\u003eSilicone Mold PX4382S BABA\u003c\/h3\u003e\n\u003chr\u003e\n\u003ch4\u003eProduct Description\u003c\/h4\u003e\n\u003cp\u003eDiscover the elegance of traditional pastry revisited with the PX4382S BABA silicone mold. This mold, designed to create sophisticated individual portions, is perfect for refined and bold pastry creations. Inspired by the famous baba, it allows you to make visually appealing and deliciously textured desserts.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003eTechnical Specifications\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMold Dimensions\u003c\/strong\u003e: 300 x 400 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePortion Dimensions\u003c\/strong\u003e: 78 x 54 x 46 mm (height)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e: ~ 96 ml per portion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of Cavities\u003c\/strong\u003e: 15\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccessory\u003c\/strong\u003e: Cutter included for perfect cutting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eAdvantages\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermal Resistance\u003c\/strong\u003e: Suitable for use in extreme conditions, withstanding temperatures from -60°C to +230°C. Ideal for freezer or oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy Demolding\u003c\/strong\u003e: The high-quality platinum silicone structure ensures easy release without the need for greasing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygienic\u003c\/strong\u003e: Dishwasher safe, with simplified cleaning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood Grade Quality\u003c\/strong\u003e: Materials comply with food safety standards, ensuring optimal safety and quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreativity and Aesthetics\u003c\/strong\u003e: Allows creation of desserts with a 3D effect, perfect for impressive visual presentations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eUsage Ideas\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndividual Babas\u003c\/strong\u003e: Make traditional or reinvented babas, with variations of syrups and toppings (e.g., fresh fruit, whipped cream).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEntremets and Mousse\u003c\/strong\u003e: Perfect for individual mousse or entremet desserts, adding a touch of sophistication to your presentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrozen Creations\u003c\/strong\u003e: Suitable for frozen desserts, offering a nice texture and easy demolding even for creations at very low temperatures.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eCare Instructions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning\u003c\/strong\u003e: Dishwasher safe. Avoid harsh detergents to preserve the longevity of the silicone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: Store the mold away from direct light to prevent premature aging of the material.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eAbout the Collaboration\u003c\/h4\u003e\n\u003cp\u003eThis mold is part of a collection designed in collaboration with renowned pastry chefs, enabling professionals to create gourmet-quality desserts with ease.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49731826975059,"sku":"PX4382S","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4382s-baba-pavoni-1.webp?v=1772153841"},{"product_id":"moule-px4333-strawberry","title":"Mold PX4333 Strawberry","description":"\u003ch1 data-path-to-node=\"3\"\u003e3D Strawberry Silicone Mold – Emmanuele Forcone for Pavoflex (PX4353)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eBring striking fruity creations to life with the \u003cb data-path-to-node=\"4\" data-index-in-node=\"59\"\u003eStrawberry Trompe-l'œil Mold\u003c\/b\u003e, an exclusive from the \u003cb data-path-to-node=\"4\" data-index-in-node=\"114\"\u003ePavoflex\u003c\/b\u003e range developed with Chef \u003cb data-path-to-node=\"4\" data-index-in-node=\"147\"\u003eEmmanuele Forcone\u003c\/b\u003e. This professional mold allows you to reproduce with absolute fidelity the shape and textured grain of a fresh strawberry, offering a spectacular three-dimensional effect to your individual entremets. Its premium design guarantees results worthy of the finest international pastry displays.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003eTechnical Excellence by Pavoni Italia\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eRealistic 3D Design:\u003c\/b\u003e Each cavity captures the juicy and natural appearance of the strawberry for an immersive visual experience.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eHigh-Quality Platinum Silicone:\u003c\/b\u003e A superior material offering optimal flexibility for effortless unmolding, even on complex shapes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eMaximum Productivity:\u003c\/b\u003e The tray features \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"45\"\u003e20 cavities\u003c\/b\u003e, allowing efficient batch production for professionals.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eThermal Range:\u003c\/b\u003e Usable from \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"36\"\u003e-40°C to +250°C\u003c\/b\u003e, this mold is perfectly suited for blast freezing as well as oven baking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eFeatures and Capacities\u003c\/h2\u003e\n\u003cul data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eNumber of Impressions:\u003c\/b\u003e 20 cavities per tray.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eDimensions per Strawberry:\u003c\/b\u003e 71 mm (length) x 54 mm (width) x 46 mm (height).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"0\"\u003eVolume per Impression:\u003c\/b\u003e Approximately 90 ml, the ideal size for a generous single serving.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003e\u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"0\"\u003eCare:\u003c\/b\u003e Dishwasher safe for impeccable daily hygiene.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"9\"\u003ePatissland Expert Tips for a Perfect Strawberry\u003c\/h2\u003e\n\u003col start=\"1\" data-path-to-node=\"10\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eUnmolding:\u003c\/b\u003e To preserve the fine details, freeze your preparation thoroughly before unmolding. The flexibility of Pavoni silicone facilitates extraction without risking damage to the relief.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eVelvet Finish:\u003c\/b\u003e For a hyper-realistic look, apply a \u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"65\"\u003ered velvet spray\u003c\/b\u003e on the frozen entremet. You can add micro touches of yellow glaze or colored white chocolate to simulate the achenes (seeds).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eGourmet Center:\u003c\/b\u003e Enhance the taste experience by inserting a wild strawberry compote or a smooth ganache in the center of your mousse.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49739888361811,"sku":"PX4333S","price":57.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4333-strawberry-pavoni-1.webp?v=1772153846"},{"product_id":"moule-px4312s-mokka","title":"Mold PX4312S Mokka","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003eCoffee bean silicone mold MOKA Pavoflex PX4312 for individual entremets\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ecoffee bean silicone mold MOKA Pavoflex PX4312\u003c\/strong\u003e from\n        \u003cstrong\u003ePavoni Italia\u003c\/strong\u003e is a professional mold designed to create\n        \u003cstrong\u003eindividual entremets\u003c\/strong\u003e, mousses, frozen parfaits, plated desserts\n        and trompe-l'œil creations in the shape of a coffee bean. Its realistic silhouette, central groove\n        pronounced texture and generous volume allow for elegant, modern, and perfectly\n        suitable for boutique pastry, gourmet catering, and event buffets.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        From the \u003cstrong\u003ePavoflex\u003c\/strong\u003e range, this \u003cstrong\u003ePavoni silicone mold\u003c\/strong\u003e offers great\n        molding precision, excellent flexibility, and professional thermal resistance.\n        It allows working both in freezing and baking, with clean unmolding and a\n        clean finish on the most delicate preparations.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy choose the MOKA Pavoflex Pavoni mold?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA PX4312 mold is designed for pastry chefs seeking a strong visual impact,\n        immediately recognizable. The \u003cstrong\u003ecoffee bean\u003c\/strong\u003e shape allows creating desserts\n        themes around coffee, chocolate, praline, caramel, hazelnut, or vanilla.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRealistic design:\u003c\/strong\u003e coffee bean-shaped cavity with detailed central relief.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual format:\u003c\/strong\u003e ideal for showcase entremets and plated desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional use:\u003c\/strong\u003e compatible with freezing, deep-freezing, baking, and catering service.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePrecise unmolding:\u003c\/strong\u003e flexible silicone that preserves the dessert's details.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePremium finish:\u003c\/strong\u003e perfect for velvet spray finishes, mirror glaze, or powdered cocoa.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        This mold is especially suited for high-end creations where the visual aspect is just as important\n        than tasting.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eTechnical features of the Pavoflex MOKA PX4312\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Pavoni Italia\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRange:\u003c\/strong\u003e Pavoflex\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e MOKA\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReference:\u003c\/strong\u003e PX4312\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e coffee bean\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 12 individual cavities\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 100 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e entremets, mousses, ice creams, inserts, individual desserts, appetizers\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOperating temperature:\u003c\/strong\u003e from \u003cspan class=\"patissland-highlight\"\u003e-40°C to +250°C\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e professional tray compatible with laboratory use\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        With its \u003cstrong\u003e12 cavities of 100 ml\u003c\/strong\u003e, this professional silicone mold allows for production\n        consistent and uniform production of individual desserts, while maintaining excellent shape precision\n        on each piece.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePavoflex: the professional silicone range from Pavoni Italia\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ePavoflex\u003c\/strong\u003e range is designed for pastry professionals,\n        in catering and catering services. These silicone molds are appreciated for their flexibility,\n        their production consistency and their ability to retain precise shapes after freezing\n        or baking.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003ePavoflex MOKA silicone mold\u003c\/strong\u003e follows this logic: creating pieces\n        regular individual pieces, visually striking and easy to unmold. It perfectly meets\n        to the needs of labs producing individual entremets, signature desserts, or creations\n        seasonal creations around coffee.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        Its format is designed to fit into a professional production flow: filling,\n        freezing, unmolding, finishing, storage, and plating.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCreation ideas with a coffee bean mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA coffee bean mold is ideal for creating trompe-l’œil desserts and entremets\n        individuals centered around intense and warm flavors.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCoffee chocolate entremet:\u003c\/strong\u003e coffee mousse, dark chocolate crémeux, cocoa biscuit.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMoka dessert:\u003c\/strong\u003e mascarpone coffee mousse, caramel insert, praline crunch.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFrozen coffee bean:\u003c\/strong\u003e coffee frozen parfait, vanilla core, brown velvet finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHazelnut praline entremet:\u003c\/strong\u003e praline mousse, coffee insert, dacquoise biscuit.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePlated dessert:\u003c\/strong\u003e individual coffee bean served with chocolate or caramel sauce.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSweet and savory appetizer:\u003c\/strong\u003e coffee base, cocoa, cream cheese, or smoky notes for creative catering.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        The 100 ml volume per mold offers enough space to incorporate multiple textures:\n        mousse, insert, biscuit, crunch, and glaze.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eAssembly tips for a coffee trompe-l’œil entremet\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        For a realistic coffee bean-shaped dessert, it is best to work in reverse assembly.\n        Start by piping the mousse into each cavity, add the frozen insert, then finish with a biscuit\n        or a crispy layer cut to the right size.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 1:\u003c\/strong\u003e partially fill each cavity with coffee, chocolate, or praline mousse.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 2:\u003c\/strong\u003e add a frozen insert, for example caramel, coffee cream, or chocolate ganache.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 3:\u003c\/strong\u003e complete with mousse, making sure to remove air bubbles.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 4:\u003c\/strong\u003e close with a cocoa biscuit, hazelnut dacquoise, or crispy feuilletine.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 5:\u003c\/strong\u003e freeze completely before unmolding to preserve the bean's details.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStep 6:\u003c\/strong\u003e apply a velvet spray or mirror glaze once the piece is unmolded and frozen.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        To accentuate the central groove of the coffee bean, favor a brown velvet, cocoa, or dark chocolate finish,\n        then lightly dust the reliefs with cocoa or powdered food coloring.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended finishes: velvet spray, mirror glaze, and cocoa\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The coffee bean shape is especially suited to matte and deep finishes.\n        The \u003cstrong\u003echocolate velvet spray\u003c\/strong\u003e, brown or black, creates a roasted coffee effect\n        very realistic, with an elegant and professional visual texture.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrown velvet spray:\u003c\/strong\u003e roasted coffee bean effect, perfect for pastry displays.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBlack velvet spray:\u003c\/strong\u003e intense and contemporary finish for chocolate-coffee desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate mirror glaze:\u003c\/strong\u003e shiny, indulgent, and very visual finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa dusting:\u003c\/strong\u003e more natural finish, ideal for a mocha or tiramisu effect.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBronze powder coloring:\u003c\/strong\u003e premium effect on the central groove and reliefs.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For a clean result, the dessert must be fully frozen before spraying or glazing.\n        This step ensures even adhesion and prevents damage to the mold's details.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCold use: mousse, ice cream, insert, and freezing\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA coffee bean silicone mold is perfectly suited for cold work.\n        It withstands negative temperatures down to \u003cstrong\u003e-40°C\u003c\/strong\u003e, allowing for use\n        in freezer, deep freezer, or blast chiller.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        It is suitable for mousses, bavarois, frozen parfaits, semifreddos, creamy inserts, whipped ganaches,\n        Set creams and frozen desserts. For a perfect unmolding, let the preparations set through to the center\n        before unmolding. A piece that is not frozen enough risks losing the details of the central slit.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        This mold is therefore ideal for advance production: you can mold, freeze, unmold, then store\n        your individual entremets before finishing and serving.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eHot use: baking and pastry preparations\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Thanks to its resistance up to \u003cstrong\u003e+250°C\u003c\/strong\u003e, the Pavoflex MOKA mold can also be used\n        for some baked preparations: soft cookies, individual cakes, pastry mixtures, financiers,\n        revisited madeleines or dessert bases shaped like coffee beans.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        For baking, always place the mold on a rigid tray to facilitate handling\n        and ensure even baking. Let cool for a few minutes before unmolding to preserve\n        the shape and details.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        The same mold can thus be used for producing frozen entremets, ice cream desserts, or small cakes\n        cooked, making it a versatile tool for professionals.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eUnmolding and maintenance of the Pavoni silicone mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        For clean unmolding, the mold must be perfectly cold or the preparation properly cooked.\n        When used for entremets, always unmold frozen pieces: the flexibility of the silicone then allows\n        to release the shape without breaking the details.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eWash the mold before first use.\u003c\/li\u003e\n        \u003cli\u003eAvoid knives, cutters, or metal objects directly in the cavities.\u003c\/li\u003e\n        \u003cli\u003eClean with lukewarm water using a soft sponge and a non-abrasive detergent.\u003c\/li\u003e\n        \u003cli\u003eDry thoroughly before storing.\u003c\/li\u003e\n        \u003cli\u003eStore flat to preserve the shape of the cavities.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Proper maintenance extends the mold's lifespan and ensures consistent results over multiple cycles\n        for production.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWho is the MOKA PX4312 mold for?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The MOKA Pavoflex mold is designed for demanding professionals and enthusiasts who want to create desserts\n        original and distinctive individual pieces.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSpecialty pastry shops:\u003c\/strong\u003e individual entremets for display.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGourmet restaurants:\u003c\/strong\u003e plated desserts centered around coffee and chocolate.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCaterers:\u003c\/strong\u003e sweet pieces for event buffets.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIce cream makers:\u003c\/strong\u003e perfect ice creams and coffee desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry schools:\u003c\/strong\u003e work on assembly, unmolding, and professional finishing.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAdvanced enthusiasts:\u003c\/strong\u003e trompe-l'œil creations at home with professional results.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        To fully utilize the \u003cstrong\u003ePavoflex coffee bean silicone mold\u003c\/strong\u003e, pair it with\n        finishing, assembly, and decoration products suited for:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate or brown velvet spray\u003c\/strong\u003e for a roasted coffee bean effect.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate mirror glaze\u003c\/strong\u003e for a shiny and indulgent finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa powder\u003c\/strong\u003e to dust the reliefs and enhance the moka look.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCoffee paste or coffee extract\u003c\/strong\u003e to flavor mousses, creams, and inserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDark couverture chocolate\u003c\/strong\u003e for creams, ganaches, and glazes.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHazelnut praline\u003c\/strong\u003e for inserts and crunchies.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFeuilletine or crispy flakes\u003c\/strong\u003e to add a crunchy base.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual gold cardboard bases\u003c\/strong\u003e for displaying entremets in the showcase.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry boxes\u003c\/strong\u003e for transporting finished desserts.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Consider creating internal links to these products to strengthen SEO linking and increase average cart value.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently asked questions about the coffee bean silicone mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan this mold be used for individual entremets?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, this is one of its main uses. The 12 cavities of 100 ml are perfect for entremets\n        individual display items or plated desserts.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the MOKA PX4312 mold oven-safe?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, it withstands up to +250°C. It can therefore be used for some baked preparations like cookies,\n        individual cakes or soft bases.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan it be used in the freezer or blast chiller?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, it withstands down to -40°C, making it suitable for mousses, entremets, inserts, frozen desserts, and\n        preparations to be frozen.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to achieve a realistic coffee bean effect?\u003c\/strong\u003e\u003cbr\u003e\n        Use a coffee or chocolate mousse, freeze completely, then apply a brown or black velvet spray.\n        A light dusting of cocoa further enhances the central relief.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat volume does each cavity hold?\u003c\/strong\u003e\u003cbr\u003e\n        Each cavity holds about 100 ml, a size suitable for generous individual desserts.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs this mold suitable for professionals?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, the Pavoflex range from Pavoni Italia is designed for professional pastry, catering,\n        the caterer and production laboratories.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eShould the mold be greased before use?\u003c\/strong\u003e\u003cbr\u003e\n        For frozen entremets, this is generally not necessary. For some baking, a light greasing\n        can facilitate unmolding depending on the recipe used.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49740018614611,"sku":"PX4312S","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-px4312s-mokka-pavoni-1.webp?v=1772153889"},{"product_id":"moule-ke055-noisette","title":"KE055 Hazelnut Mold","description":"\u003cp\u003e\u003cstrong\u003eNoisette Mold KE055 by Cédric Grolet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Noisette Mold KE055, designed by the famous Pastry Chef Cédric Grolet, is crafted to transform your pastry creations into true works of art. With a subtle texture and a design inspired by the natural shape of the hazelnut, this high-quality silicone mold allows you to create exceptional desserts.\u003c\/p\u003e\n\u003ch3\u003eMain Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimension:\u003c\/strong\u003e Ø 180 mm x 70 mm H\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 1155 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality silicone, resistant to extreme temperatures (-40°C to +250°C)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e Suitable for use in the oven, refrigerator, and freezer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnique Design:\u003c\/strong\u003e Realistic and elegant 3D effect, specially designed to add a sophisticated touch to your creations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHighlights:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResistance to Extreme Temperatures:\u003c\/strong\u003e Thanks to its professional-grade silicone composition, this mold withstands temperatures from -40°C to +250°C, perfect for versatile use (cakes, mousses, ice creams…).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eEasy Unmolding:\u003c\/strong\u003e The flexibility of the silicone allows quick and smooth unmolding, ensuring a flawless finish every time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimple Maintenance:\u003c\/strong\u003e Easy to clean, it can be washed by hand or in the dishwasher without losing its quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal For:\u003c\/h3\u003e\n\u003cp\u003eThis mold is perfect for professional pastry chefs and enthusiasts who want to elevate their desserts with a natural and elegant design. Ideal for high-end pastry creations, this mold adds an artistic and professional touch to your work.\u003c\/p\u003e\n\u003ch3\u003eUsage and Tips:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Make sure to properly prepare your mixture for a uniform and elegant finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnmolding:\u003c\/strong\u003e For optimal results, allow the mold to cool before unmolding.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e Washing with hot water and dish soap is recommended for long-lasting durability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBring Your Creations to Life!\u003c\/h3\u003e\n\u003cp\u003eWith the Noisette Mold KE055, your desserts will make a sensation! Combining quality and design, it will transform your ideas into delicious works of art, perfect for special occasions or to impress your guests.\u003c\/p\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49740582158675,"sku":"KE055S","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-ke055-noisette-pavoni-1.webp?v=1772153901"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/moules-trompe-l-oeil-patissland.webp?v=1777194934","url":"https:\/\/patistopsland.com\/en\/collections\/moules-trompe-loeil.oembed","provider":"Patissland","version":"1.0","type":"link"}