{"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","url":"https:\/\/patistopsland.com\/en\/products\/moule-cerise-rouge","provider":"Patissland","version":"1.0","type":"link"}