{"product_id":"moule-mini-cafe","title":"Mini Coffee Mold 30ml","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    text-decoration: underline;\n    font-weight: 600;\n  }\n\n  .patissland-accordion-content a:hover {\n    color: #8a6624;\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\u003cdiv class=\"patissland-accordions\"\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eTrompe-l'Œil Mini Café Silikomart mold 15 cavities 30 ml, professional coffee bean mignardises\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eTrompe L'Œil Mini Café 30 ml Silikomart mold\u003c\/strong\u003e is designed to create pastry bites with a realistic design inspired by the \u003cstrong\u003ecoffee bean\u003c\/strong\u003e. Compact format \u003cspan class=\"patissland-highlight\"\u003e15 cavities of 30 ml\u003c\/span\u003e ideal for mignardises, tasting desserts, elegant buffet trays, and autumn-winter coffee-themed collections.\u003c\/p\u003e\n\u003cp\u003eThanks to the precision of details and the quality of Italian platinum silicone, this mold produces a sharp, professional finish with the characteristic central groove of the coffee bean perfectly reproduced. This sheet is part of our \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003ePatissland professional trompe-l'œil mold collection\u003c\/a\u003e alongside other signature shapes from the \u003ca href=\"https:\/\/patistopsland.com\/collections\/silikomart\"\u003eSilikomart range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eAdvantages of the Mini Café 30 ml mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFaithful trompe-l'œil design\u003c\/strong\u003e to the coffee bean with precise central groove and characteristic asymmetrical curve\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMini 30 ml size\u003c\/strong\u003e suitable for individual bites and mignardise format for premium buffets and tea time\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlexible, non-stick platinum silicone\u003c\/strong\u003e premium quality favored by professionals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecise unmolding without deformation\u003c\/strong\u003e of the central groove and the curves of the bean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExcellent definition of the central groove,\u003c\/strong\u003e the most difficult detail to reproduce in trompe-l'œil molds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtended temperature range\u003c\/strong\u003e from -60°C to +230°C for blast chiller to oven transfer without shock\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMass production,\u003c\/strong\u003e 15 identical pieces per use for professional boutique pace\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eDetailed technical features\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 Mini Café\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 30 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 15\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal volume:\u003c\/strong\u003e 450 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 50 × 38 × height 26 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% food-grade platinum silicone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature range:\u003c\/strong\u003e -60°C to +230°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e oven, freezer, blast chiller\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e dishwasher safe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacture:\u003c\/strong\u003e Italy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eSignature recipes for the Mini Café 30 ml mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe mignardise format is particularly suited to \u003cstrong\u003epreparations that set\u003c\/strong\u003e, with an aromatic focus on coffee, chocolate, and dried fruits:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMini signature coffee mousse bites,\u003c\/strong\u003e coffee mousse made from strong coffee extract + whipped cream + melted white chocolate, chocolate brown velvet finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee-praline trompe-l'œil,\u003c\/strong\u003e tempered milk chocolate shell + almond-hazelnut praline coffee-infused filling, caramelized cocoa bean dice decoration\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRevisited moka mignardises,\u003c\/strong\u003e moka whipped ganache (70% dark chocolate + strong coffee + cream) + edible gold leaf fragment decoration\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTiramisu spoon bites,\u003c\/strong\u003e whipped mascarpone cream + mini coffee-soaked sponge fingers, bitter cocoa finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMini coffee-vanilla bavarois,\u003c\/strong\u003e coffee bavarois with vanilla cream + Madagascan vanilla insert at the center, vanilla Breton shortbread base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee-hazelnut petits fours,\u003c\/strong\u003e milk chocolate coffee-infused whipped ganache + diced roasted hazelnuts, beige brown velvet finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndividual coffee ice cream,\u003c\/strong\u003e perfect with arabica coffee ice cream + cocoa bean pieces, dark brown velvet finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the signature aromatic base, take inspiration from our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-moka-mocha\"\u003ePatissland Moka Mocha recipe\u003c\/a\u003e which details the traditional coffee cream technique usable in miniature in these molds. Mastery of the coffee aroma is what separates a successful coffee trompe-l'œil from a bland bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eTrompe-l'œil finish for a realistic coffee bean effect\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003echocolate brown velvet or dark brown coffee velvet finish\u003c\/strong\u003e is what transforms a simple unmolding into a striking coffee bean trompe-l'œil:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrepare a mixture of cocoa butter + tempered milk chocolate + dark brown liposoluble Colour Mill to reproduce the characteristic shade of roasted arabica coffee bean\u003c\/li\u003e\n\u003cli\u003eKeep at 35-40°C in a bain-marie\u003c\/li\u003e\n\u003cli\u003eRemove pieces from the freezer at a minimum of -18°C\u003c\/li\u003e\n\u003cli\u003eSpray in an even layer from 25-30 cm away with a food-grade paint gun\u003c\/li\u003e\n\u003cli\u003eFor a \"freshly roasted coffee\" effect, add some darker touches in the central groove to intensify the visual contrast\u003c\/li\u003e\n\u003cli\u003eOptional, very light dusting of bitter cocoa powder after velvet drying for an \"authentic roasted\" effect\u003c\/li\u003e\n\u003cli\u003eDark tempered chocolate shell variant: shell molding, praline filling, unmolding for a glossy shiny effect \"freshly enameled coffee bean\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor technical inspiration, see our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-citron\"\u003elemon trompe-l'œil recipe\u003c\/a\u003e and \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eraspberry trompe-l'œil recipe\u003c\/a\u003e which detail step-by-step the gradient velvet technique applicable to all trompe-l'œil shapes in the collection.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003ePossible professional applications\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMini coffee or chocolate entremets,\u003c\/strong\u003e individual bite-sized format for post-dessert service\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePraline, hazelnut, or caramel bites,\u003c\/strong\u003e aromatic variations consistent with the coffee universe (common roasted notes)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndividual frozen desserts,\u003c\/strong\u003e perfect frozen coffee sorbets in bite-sized format\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModern petits fours\u003c\/strong\u003e for coffee accompaniment in gourmet catering\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrompe-l'œil creations for pastry shop displays\u003c\/strong\u003e with autumn-winter thematic collection\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBite-sized trays for receptions\u003c\/strong\u003e and cocktail buffet events\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\"Café gourmand\" signature collection\u003c\/strong\u003e in catering, accompaniment to the end-of-meal espresso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eWhy choose a mini coffee trompe-l'œil mold\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cstrong\u003e30 ml bite-sized\u003c\/strong\u003e format meets several current trends in professional pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrend of small portion desserts,\u003c\/strong\u003e customers want to taste several creations rather than one large dessert, the bite-sized format fits perfectly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistinctive coffee bean shape,\u003c\/strong\u003e brings character and modernity to coffee creations, instantly recognizable by the customer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefined visual impact,\u003c\/strong\u003e combined with a cocoa velvet effect or a shiny chocolate glaze, the piece guarantees a professional visual effect for your displays and buffets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAutumn-winter thematic consistency,\u003c\/strong\u003e the cold season is for coffee and chocolate desserts, the mold naturally fits into a seasonal menu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso service,\u003c\/strong\u003e perfect accompaniment to coffee at the end of a gourmet meal, elevated \"café gourmand\" signature to a starred level\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction optimization,\u003c\/strong\u003e 15 pieces per use, multiple molds in parallel = 30-45 pieces per production in less than 30 minutes of active work\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eRecommended professional uses\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional pastry chefs\u003c\/strong\u003e offering a range of chocolate bite-sized treats sold by the gram in premium shops\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpecialized chocolatiers\u003c\/strong\u003e in high-end bonbons and confectionery with molded trompe-l'œil coffee-themed shells\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaterers and events,\u003c\/strong\u003e cocktail dinner buffets, themed weddings, corporate events\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting desserts,\u003c\/strong\u003e plated service in gourmet restaurants to finish a signature menu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePetit fours trays,\u003c\/strong\u003e finishing touches for tea time, after-dinner, or VIP receptions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee-themed collections\u003c\/strong\u003e in stores, a recognizable signature that builds loyalty among coffee lovers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAutumn-winter desserts,\u003c\/strong\u003e natural seasonality of coffee and chocolate flavors appreciated in the cold season\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-end hotels and palaces\u003c\/strong\u003e for sweet amuse-bouches in VIP service and room service\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry competitions,\u003c\/strong\u003e trompe-l'œil pieces have become a standard for aesthetic judgment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eInstructions and precise unmolding\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eFilling method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the mold on a rigid tray to facilitate handling and transport\u003c\/li\u003e\n\u003cli\u003ePour the preparation to the brim, platinum silicone is naturally non-stick, no greasing needed\u003c\/li\u003e\n\u003cli\u003eTap the mold firmly on the work surface to remove air bubbles, especially important in the fine central groove\u003c\/li\u003e\n\u003cli\u003ePour in several stages for multi-layer recipes (mousse, insert, biscuit)\u003c\/li\u003e\n\u003cli\u003eFreeze or refrigerate according to the recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnmolding fine reliefs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFreeze thoroughly for at least 2 to 4 hours at -18°C (the 30 ml size freezes faster than larger pieces)\u003c\/li\u003e\n\u003cli\u003eRemove the mold, let sit 30 seconds at room temperature\u003c\/li\u003e\n\u003cli\u003eTurn the mold over onto a cake drum or serving tray\u003c\/li\u003e\n\u003cli\u003eGently press the back of each mold to release the pieces\u003c\/li\u003e\n\u003cli\u003eThe central groove and the curves of the bean are perfectly sharp thanks to the platinum silicone’s non-stick property\u003c\/li\u003e\n\u003cli\u003eApply the brown velvet immediately on frozen pieces for trompe-l'œil finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eCare tips\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWash before first use\u003c\/strong\u003e with warm soapy water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean after each use\u003c\/strong\u003e with warm soapy water or in the dishwasher on the top rack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid sharp objects\u003c\/strong\u003e in the cavities that could mark the fine central groove\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid abrasive sponges\u003c\/strong\u003e that could damage the coffee bean texture details\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry thoroughly\u003c\/strong\u003e before storing to avoid limescale marks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore flat\u003c\/strong\u003e to maintain the mold’s shape, never fold it\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep away from prolonged direct sunlight\u003c\/strong\u003e to preserve the silicone properties\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith regular professional use (1 to 2 uses per day, careful cleaning), the Silikomart mold retains all its properties for \u003cspan class=\"patissland-highlight\"\u003eseveral years\u003c\/span\u003e without degradation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003ePatissland complementary products\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown and caramel beige velvet sprays\u003c\/strong\u003e in ready-to-use cans for quick trompe-l'œil coffee finishing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa butter pistoles\u003c\/strong\u003e to make your homemade velvet combined with milk chocolate and Colour Mill liposoluble brown\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour Mill liposoluble brown, yellow, black\u003c\/strong\u003e to color your homemade velvet finishes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional couverture chocolate,\u003c\/strong\u003e 70% dark, milk, white in pistoles for whipped ganaches and tempered shells\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional dried fruit pastes,\u003c\/strong\u003e pure hazelnut paste, almond-hazelnut praline, concentrated arabica coffee paste\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional coffee extracts\u003c\/strong\u003e to intensely flavor your mousses and ganaches without upsetting the texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional salted butter caramel\u003c\/strong\u003e and gourmet inserts for signature molten centers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e24-carat edible gold leaf\u003c\/strong\u003e for luxury finishing on signature coffee bites\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePresentation trays\u003c\/strong\u003e in slate, wood, or stainless steel to showcase your petit four trays\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOther Silikomart mini trompe-l'œil molds,\u003c\/strong\u003e check out the \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003ecomplete trompe-l'œil collection\u003c\/a\u003e to expand your petit four menu (peanut, fruits, dried fruits)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignature coffee recipe,\u003c\/strong\u003e master the coffee cream and mocha glaze with our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-moka-mocha\"\u003edetailed Moka Mocha recipe\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pieces produced per use?\u003c\/strong\u003e\u003cbr\u003e15 mini coffee beans per baking or freezing. For large-scale production, several molds in parallel on a 60 × 40 cm tray allow doubling or tripling the output (30 to 45 pieces per batch).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long to freeze before unmolding?\u003c\/strong\u003e\u003cbr\u003eFor the 30 ml size, 2 to 4 hours at -18°C is enough (smaller sizes freeze faster than larger ones). In a blast freezer at -25°C, 1 to 2 hours is sufficient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the mold go directly into the oven?\u003c\/strong\u003e\u003cbr\u003eYes, platinum silicone withstands up to 230°C, so you can make financiers or coffee cakes baked directly in the mold. The main use remains cold preparations and tempered chocolate shells.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to prevent the central groove from being blurry?\u003c\/strong\u003e\u003cbr\u003eTap the mold vigorously after pouring to bring bubbles up into the groove, deep freezing for at least 4 hours, delicate unmolding without pulling. The groove is the most critical detail of the coffee bean, so pay special attention to this step.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for advanced amateur use?\u003c\/strong\u003e\u003cbr\u003eYes, the bite-size format is very accessible technically and quickly delivers impressive results. Advanced amateurs who want to surprise their guests during the coffee gourmand find this mold a simple tool to achieve a \"wow\" effect worthy of the best patisseries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to intensify the coffee aroma in the mousse?\u003c\/strong\u003e\u003cbr\u003eSeveral combined techniques: infusing coffee beans in hot cream, adding concentrated professional coffee extract, incorporating soluble coffee diluted in minimal water, using pure arabica coffee paste. For full mastery, see our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-moka-mocha\"\u003eMoka Mocha recipe\u003c\/a\u003e which details professional coffee cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the mold dishwasher safe?\u003c\/strong\u003e\u003cbr\u003eYes, dishwasher safe on the top rack. Manual washing is still recommended to preserve the fineness of the central groove over time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifference from the Mini Peanut 30 ml mold?\u003c\/strong\u003e\u003cbr\u003eBoth molds share the 30 ml bite-size format but have different shapes and numbers of cavities. The \u003cstrong\u003eMini Peanut\u003c\/strong\u003e offers 12 peanut-shaped cavities with a textured shell. The \u003cstrong\u003eMini Coffee\u003c\/strong\u003e (this sheet) offers 15 coffee bean-shaped cavities with a precise central groove. Many professionals own both to expand their bite-size range; find the \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003ecomplete trompe-l'œil mold collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat seasonality suits this creation?\u003c\/strong\u003e\u003cbr\u003eCoffee desserts work particularly well in the autumn-winter season (October to March) when roasted and chocolate desserts are favored. It's the perfect season for \"coffee gourmand\" menus and pastry shops that adapt their displays to seasonality. In summer, opt for iced versions (coffee frozen parfait) that are more refreshing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53110522413395,"sku":"51224","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mini-cafe-30ml-silikomart-1.jpg?v=1777686893","url":"https:\/\/patistopsland.com\/en\/products\/moule-mini-cafe","provider":"Patissland","version":"1.0","type":"link"}