Hazelnut Trompe-l'œil Mold - Cédric Grolet x Pavoni

The Noisette trompe-l'œil mold from the Cédric Grolet collection for Pavoni reproduces the shape of a whole hazelnut in relief. Its special feature: a two-part clipping system to achieve a full 3D volume without a visible seam, unlike a half-sphere mold which leaves a line. Made of food-grade platinum silicone, it precisely captures the texture of the nut after freezing.

Features

• 8 cavities per mold, full 3D volume
• Two-part articulated system that clips together
• Cavity: Ø 54 mm, height 60 mm, volume 82 ml
• Mold dimensions: 300 x 175 mm
• Food-grade platinum silicone, flexible and durable
• Temperature range -40°C to +250°C, dishwasher safe

Make a hazelnut entremet

At the core, a flowing hazelnut praline insert; around it, a hazelnut cream; then a light mousse. Fill the bottom part with mousse, insert the frozen core, clip the top part, then fill through the opening. Freeze thoroughly (minimum 6 hours), unclip both parts, and unmold the intact sphere. Finish with a brown velvet spray or coat with a thin milk chocolate shell for a chocolatier version.

Frequently Asked Questions

How does the two-part mold work?
Each part has 8 half-cavities. Fill the bottom part, insert the frozen core, clip the top part, then freeze. After setting, separate the two parts to release the whole hazelnut.

What is the difference from a half-sphere mold?
The half-sphere creates two shells to assemble, with a visible seam. This mold forms the complete volume directly, without a dividing line.

Is it suitable for chocolatiers?
Yes. Pour tempered milk chocolate to create a hazelnut shell to fill with praline or gianduja.

Find the Pavoni collection and our chocolate equipment and molds.