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