{"product_id":"moule-8-grains-de-cafe-110ml","title":"Coffee Bean Mold 110ml","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\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003eTrompe L’Œil Coffee Bean Silikomart 110 ml mold for individual entremets\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003eTrompe L’Œil Coffee Bean 110 ml Silikomart mold\u003c\/strong\u003e allows you to make\n        individual entremets shaped like coffee beans with a modern, realistic, and\n        immediately recognizable. Inspired by the natural silhouette of a real coffee bean,\n        this platinum silicone mold is ideal for creating coffee, chocolate, praline,\n        with caramel or hazelnut.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        With its \u003cstrong\u003e8 cavities of 110 ml\u003c\/strong\u003e, this mold is perfectly suited for desserts\n        individual display desserts, restaurant creations, frozen desserts, and pastry pieces\n        with a strong visual identity. Its pronounced central groove creates a clear trompe-l’œil effect,\n        ideal with a cocoa velvet spray, chocolate mirror glaze, or powdered finish.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eSilikomart Coffee Bean 110 ml: a precise and elegant individual size\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        This Silikomart model stands out with its individual size of \u003cstrong\u003e110 ml\u003c\/strong\u003e and its\n        \u003cstrong\u003e8 cavities\u003c\/strong\u003e, designed for regular production of premium desserts. It is suitable\n        especially for pastry chefs, chocolatiers, caterers, and restaurateurs who want to offer\n        a creation centered around coffee with a strong visual impact.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTrompe-l’œil shape:\u003c\/strong\u003e realistic coffee bean with central groove.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual size:\u003c\/strong\u003e 110 ml per cavity, ideal for a dessert portion.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eConsistent production:\u003c\/strong\u003e 8 cavities to work on multiple pieces at once.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eClean release:\u003c\/strong\u003e flexible and non-stick platinum silicone.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional finish:\u003c\/strong\u003e compatible with velvet spray, mirror glaze, and cocoa dusting.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For a Pavoni version in Pavoflex format, you can also check the\n        \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-silicone-grain-de-cafe-moka-pavoflex-px4312\"\u003e\n          MOKA Pavoflex PX4312 Pavoni mold\n        \u003c\/a\u003e.\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 Silikomart coffee bean mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Trompe L’Œil Coffee Bean\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e silicone mold for individual desserts\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 8 cavities\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e \u003cspan class=\"patissland-highlight\"\u003e110 ml\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDimensions of one cavity:\u003c\/strong\u003e 58 x 78 mm, height 40 mm\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e food-grade 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\u003eUse:\u003c\/strong\u003e oven, freezer, blast chiller, cooling cell\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e dishwasher safe\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Italy\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eIdeas for coffee, chocolate, hazelnut, and caramel creations\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The coffee bean shape is ideal for desserts with a strong character, centered on roasted aromas,\n        chocolaty or praline. The 110 ml volume allows for multiple textures in one piece:\n        mousse, insert, biscuit, and crispy layer.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCoffee chocolate entremet:\u003c\/strong\u003e coffee mousse, dark chocolate cream, cocoa biscuit.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMoka dessert:\u003c\/strong\u003e mascarpone coffee mousse, caramel insert, coffee-soaked biscuit.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePraline coffee bean:\u003c\/strong\u003e hazelnut mousse, praline center, crispy feuilletine.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCaramel coffee creation:\u003c\/strong\u003e vanilla mousse, salted butter caramel insert, chocolate glaze.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFrozen dessert:\u003c\/strong\u003e coffee parfait, white chocolate center, or whipped ganache.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eShowpiece:\u003c\/strong\u003e cocoa velvet finish with chocolate dusting for a roasted effect.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        This mold is also suitable for autumn-winter collections, coffee-themed menus, and signature desserts\n        for restaurants or pastry shops.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eAssembly tip for a coffee bean entremet\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        For a clean and well-defined result, it is best to work in reverse assembly.\n        The preparation must be fully frozen before unmolding to preserve the central groove\n        and the contours of the coffee bean.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003e1. Pipe the mousse:\u003c\/strong\u003e coffee, chocolate, praline, vanilla, or caramel.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e2. Add a frozen insert:\u003c\/strong\u003e coffee cream, caramel, chocolate ganache, or praline.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e3. Complete with the mousse:\u003c\/strong\u003e remove bubbles for a clean surface.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e4. Close with a base:\u003c\/strong\u003e cocoa biscuit, hazelnut dacquoise, or crispy feuilletine.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e5. Freeze through:\u003c\/strong\u003e unmold only when the pieces are fully set.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e6. Finish:\u003c\/strong\u003e apply a velvet spray, mirror glaze, or cocoa dusting.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For a roasted coffee bean effect, a brown or black velvet finish highlights the shapes\n        and provide a very realistic finish.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCold use: mousses, entremets, and frozen desserts\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The Silikomart coffee bean mold is perfectly suited for cold preparations. Its resistance up to\n        \u003cstrong\u003e-60°C\u003c\/strong\u003e allows use in the freezer, blast freezer, or cooling chamber.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        It is suitable for mousses, bavarois, creamy desserts, frozen parfaits, inserts, whipped ganaches, and frozen desserts.\n        For optimal unmolding, pieces must be frozen through before being removed from the mold.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        This method allows preparing desserts in advance, then unmolding, finishing, and storing them\n        before serving or displaying.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eHot use: oven baking up to +230°C\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Thanks to its resistance up to \u003cstrong\u003e+230°C\u003c\/strong\u003e, this mold can also be used in the oven\n        for some baked preparations: soft biscuits, reinvented financiers, individual cakes,\n        chocolate bases or coffee-themed small cakes.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        For even baking, always place the mold on a rigid tray before putting it in the oven.\n        Let preparations cool slightly before unmolding to preserve the shape's details.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended finishes: cocoa velvet, mirror glaze, and dusting\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The coffee bean shape is fully enhanced with a suitable finish. The chocolate shades,\n        coffee, caramel, and dark tones enhance the dessert's realism and provide\n        professional display.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/spray-velours\"\u003e\n            Velvet sprays for entremets\n          \u003c\/a\u003e\n          : matte, powdered finish with roasted coffee effect.\n        \u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate mirror glaze:\u003c\/strong\u003e shiny, indulgent, and intense finish.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa dusting:\u003c\/strong\u003e natural finish to accentuate the central groove.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBronze powder coloring:\u003c\/strong\u003e premium effect on the reliefs.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolate coating:\u003c\/strong\u003e crunchy and indulgent finish for frozen desserts.\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Apply finishes on frozen pieces to preserve the mold's details and achieve\n        a clean finish.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePlatinum silicone mold care\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Silikomart platinum silicone is designed for regular use in pastry. To preserve\n        the precision of the cavities and extend the mold's lifespan, clean it carefully after\n        each use.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eWash before first use.\u003c\/li\u003e\n        \u003cli\u003eClean with warm soapy water or in the dishwasher.\u003c\/li\u003e\n        \u003cli\u003eAvoid any contact with knives, cutters, or sharp objects.\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 to preserve the shape of the cavities.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWho is this coffee bean trompe-l’œil mold for?\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        This mold is intended for professionals and enthusiasts who want to create individual desserts\n        visually striking around coffee, chocolate, and roasted flavors.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional pastry chefs:\u003c\/strong\u003e individual entremets for display.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eChocolatiers:\u003c\/strong\u003e chocolate creations shaped like coffee beans.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCaterers:\u003c\/strong\u003e elegant desserts for buffets and events.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRestaurateurs:\u003c\/strong\u003e plated desserts centered around coffee.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIce cream makers:\u003c\/strong\u003e perfect frozen desserts, mousses, and coffee desserts.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAdvanced enthusiasts:\u003c\/strong\u003e trompe-l’œil desserts with professional finishing.\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 create a complete coffee bean entremet, combine this mold with suitable products\n        for assembly, textures, and finishes.\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/silikomart\"\u003e\n            Silikomart Professional molds\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/spray-velours\"\u003e\n            Velvet sprays for entremets\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/chocolats-de-couverture\"\u003e\n            Couverture chocolates for ganaches, glazes, and inserts\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/praline\"\u003e\n            Pralines for inserts and crunchy layers\n          \u003c\/a\u003e\n        \u003c\/li\u003e\n        \u003cli\u003e\n          \u003ca href=\"https:\/\/patistopsland.com\/collections\/gelatine\"\u003e\n            Gelatin for mousses and entremets\n          \u003c\/a\u003e\n        \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 about the Silikomart coffee bean mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow many cavities does this mold have?\u003c\/strong\u003e\u003cbr\u003e\n        The mold contains 8 individual coffee bean-shaped cavities.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat is the volume of one cavity?\u003c\/strong\u003e\u003cbr\u003e\n        Each cavity offers a volume of 110 ml, suitable for individual entremets and plated desserts.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the mold freezer safe?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, it withstands down to -60°C and is suitable for entremets, mousses, inserts, and frozen desserts.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan it be used in the oven?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, platinum silicone withstands up to +230°C for certain baked preparations.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to achieve a realistic coffee bean texture effect?\u003c\/strong\u003e\u003cbr\u003e\n        Use a coffee or chocolate mousse, freeze thoroughly, then apply a brown velvet finish,\n        black or cocoa to highlight the central groove.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat is the difference with the Pavoni MOKA Pavoflex mold?\u003c\/strong\u003e\u003cbr\u003e\n        This model is a Silikomart mold with 8 cavities of 110 ml. The MOKA Pavoflex model is a version\n        Pavoni with its own dimensions, its professional Pavoflex format, and its specific features.\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":53110491021651,"sku":"51223","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-grain-de-cafe-110ml-silikomart-1.jpg?v=1777686867","url":"https:\/\/patistopsland.com\/en\/products\/moule-8-grains-de-cafe-110ml","provider":"Patissland","version":"1.0","type":"link"}