{"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","url":"https:\/\/patistopsland.com\/en\/products\/moule-cabosses-de-cacao-120","provider":"Patissland","version":"1.0","type":"link"}