{"product_id":"moule-silicone-pavocake-eros-2-0-ke099-pavoni","title":"Pavocake Mold - Eros 2.0","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePavoni - Pavocake Collection\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePavocake Eros 2.0 KE099 mold - Pavoni by Emmanuele Forcone\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eProfessional silicone mold with embossed hearts for 1-liter round desserts\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003eEros 2.0 KE099 mold\u003c\/strong\u003e from the \u003cstrong\u003ePavocake by Pavoni Italia collection\u003c\/strong\u003e, designed by \u003cstrong\u003eEmmanuele Forcone\u003c\/strong\u003e (World Pastry Champion), features a round shape Ø 180 mm decorated with stacked embossed hearts. Its 1-liter capacity makes it a mold for round desserts to share, perfectly sized for 8 to 10 guests.\u003c\/p\u003e\n        \u003cp\u003eMade of \u003cstrong\u003e100% food-grade platinum silicone Made in Italy\u003c\/strong\u003e, this mold allows precise reproduction of heart reliefs, clean unmolding on frozen desserts, and thermal resistance from -40°C to +250°C, compatible with all professional production stages (cold room, blast freezer, cooling cell, oven).\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eInteractive recipe calculator\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eWhich recipe to use and what quantities to prepare according to your project?\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-recette\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eEros 2.0 dessert recipe\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-recette\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"vanille-fraise\"\u003eVanilla-Strawberry red mirror glaze (Valentine’s Day signature)\u003c\/option\u003e\n                \u003coption value=\"chocolat-passion\"\u003e70% dark chocolate with passion fruit insert and red velvet\u003c\/option\u003e\n                \u003coption value=\"framboise-litchi\"\u003eRaspberry mousse with lychee insert and dacquoise biscuit\u003c\/option\u003e\n                \u003coption value=\"praline-noisette\"\u003eHazelnut praline milk chocolate whipped ganache\u003c\/option\u003e\n                \u003coption value=\"fruits-rouges\"\u003eRed fruit mousse with shortbread biscuit\u003c\/option\u003e\n                \u003coption value=\"cafe-caramel\"\u003eCreamy coffee caramel salted mousse\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-quantite\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eNumber of desserts to produce\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-quantite\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"1\" selected\u003e1 dessert (test or family 8 to 10 servings)\u003c\/option\u003e\n                \u003coption value=\"2\"\u003e2 desserts (weekend, couple order)\u003c\/option\u003e\n                \u003coption value=\"5\"\u003e5 desserts (daily display production)\u003c\/option\u003e\n                \u003coption value=\"10\"\u003e10 desserts (event order)\u003c\/option\u003e\n                \u003coption value=\"20\"\u003e20 desserts (large volume Valentine’s Day \/ Mother’s Day)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cbutton id=\"pl-calc-btn\" style=\"width: 100%; padding: 14px 18px; background-color: #b98b35; color: #ffffff; border: none; border-radius: 8px; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; cursor: pointer; margin-bottom: 18px;\"\u003eCalculate my production\u003c\/button\u003e\n\n        \u003cdiv id=\"pl-calc-result\" style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 18px 22px; display: none;\"\u003e\n            \u003cp style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 3px; text-transform: uppercase; margin: 0 0 10px 0;\"\u003eYour production plan\u003c\/p\u003e\n            \u003cdiv id=\"pl-calc-output\" style=\"color: #444444; font-size: 14px; line-height: 1.7;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cscript\u003e\n        (function() {\n            var recettes = {\n                \"vanille-fraise\": {\n                    label: \"Vanille-Fraise glacage miroir rouge\",\n                    volume_mousse: 600,\n                    volume_insert: 250,\n                    volume_biscuit: 150,\n                    ingredients: \"mousse vanille bourbon de Madagascar, insert gelée de fraise, biscuit dacquoise amande, glaçage miroir rouge brillant\",\n                    finition: \"Glaçage miroir rouge à 35°C versé sur entremets congelé. Le rouge profond crée le contraste maximal avec les reliefs cœurs blancs visibles en transparence.\",\n                    tip: \"C'est la recette signature de Saint Valentin et fête des mères. Pour intensifier l'effet visuel, ajoutez quelques perles de gelée rouge sur le sommet juste avant service. Marge brute optimale : ingrédients faible coût, perception très haut de gamme.\"\n                },\n                \"chocolat-passion\": {\n                    label: \"Chocolat noir insert passion velours rouge\",\n                    volume_mousse: 580,\n                    volume_insert: 270,\n                    volume_biscuit: 150,\n                    ingredients: \"mousse chocolat noir 70% origine Manjari Valrhona, insert coulant fruit de la passion, biscuit moelleux cacao, finition pulvérisation velours rouge sombre\",\n                    finition: \"Spray velours rouge sombre tirant sur le bordeaux pour effet mat sophistiqué. La pulvérisation doit être uniforme à 30 cm du moule congelé.\",\n                    tip: \"Recette à fort contraste aromatique : l'acidité tropicale du fruit de la passion réveille l'intensité du chocolat noir. Le velours rouge sombre apporte une dimension premium à l'image en vitrine.\"\n                },\n                \"framboise-litchi\": {\n                    label: \"Framboise-Litchi biscuit dacquoise\",\n                    volume_mousse: 600,\n                    volume_insert: 250,\n                    volume_biscuit: 150,\n                    ingredients: \"mousse légère framboise, insert gelée litchi-rose, biscuit dacquoise amande, glaçage miroir framboise translucide\",\n                    finition: \"Glaçage miroir framboise translucide pour laisser deviner les reliefs cœurs. Décor minimaliste : framboise fraîche et pétale de rose comestible.\",\n                    tip: \"Inspiration Ispahan de Pierre Hermé adaptée au format individuel rond. Recette féminine et délicate, idéale pour célébrations féminines et carte printanière.\"\n                },\n                \"praline-noisette\": {\n                    label: \"Praliné noisette ganache montée\",\n                    volume_mousse: 550,\n                    volume_insert: 300,\n                    volume_biscuit: 150,\n                    ingredients: \"ganache montée chocolat au lait Jivara Valrhona, insert praliné noisette du Piémont, biscuit croustillant feuillantine\",\n                    finition: \"Spray velours doré ou caramel pour effet noisette torréfiée. Décor : noisettes caramélisées entières sur le sommet.\",\n                    tip: \"Recette de saison automne-hiver. Le praliné noisette maison fait toute la différence : torréfiez les noisettes 15 minutes à 160°C avant broyage pour développer les arômes.\"\n                },\n                \"fruits-rouges\": {\n                    label: \"Fruits rouges biscuit sablé\",\n                    volume_mousse: 580,\n                    volume_insert: 270,\n                    volume_biscuit: 150,\n                    ingredients: \"mousse fruits rouges mélangés, insert compoté framboise-fraise-mûre, biscuit sablé breton beurre demi-sel\",\n                    finition: \"Glaçage neutre Sosa transparent pour laisser apparaître la couleur naturelle des fruits rouges. Décor : fruits rouges frais en éventail.\",\n                    tip: \"Recette polyvalente toute saison. Le contraste sucré-acidulé fonctionne avec une clientèle large. Marge brute confortable hors saison fraîche grâce aux fruits congelés.\"\n                },\n                \"cafe-caramel\": {\n                    label: \"Café crémeux caramel salé\",\n                    volume_mousse: 580,\n                    volume_insert: 270,\n                    volume_biscuit: 150,\n                    ingredients: \"mousse café arabica torréfié, crémeux caramel beurre demi-sel, biscuit moelleux noisette\",\n                    finition: \"Glaçage miroir caramel doré brillant pour effet luxueux. Décor minimaliste : feuille d'or comestible sur un coeur central.\",\n                    tip: \"Carte hiver et automne. Recette pour clientèle adulte exigeante. La fleur de sel sur le crémeux caramel crée le contraste salé-sucré qui justifie un ticket premium.\"\n                }\n            };\n\n            function calcule() {\n                var recetteKey = document.getElementById(\"pl-calc-recette\").value;\n                var quantite = parseInt(document.getElementById(\"pl-calc-quantite\").value);\n                var r = recettes[recetteKey];\n\n                var volume_total = quantite * 1000;\n                var volume_mousse_total = quantite * r.volume_mousse;\n                var volume_insert_total = quantite * r.volume_insert;\n                var volume_biscuit_total = quantite * r.volume_biscuit;\n                var moules_necessaires = quantite;\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 14px 0;\\\"\u003e\u003cstrong\u003e\" + r.label + \" - \" + quantite + \" entremets\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 14px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eMoules nécessaires :\u003c\/strong\u003e \" + moules_necessaires + \" moule(s) Eros 2.0 KE099\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eVolume total à préparer :\u003c\/strong\u003e \" + volume_total + \" ml (\" + (volume_total\/1000).toFixed(2) + \" L)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eMousse principale :\u003c\/strong\u003e \" + volume_mousse_total + \" ml (\" + r.volume_mousse + \" ml par moule)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eInsert \/ garniture :\u003c\/strong\u003e \" + volume_insert_total + \" ml (\" + r.volume_insert + \" ml par moule)\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eBiscuit \/ base :\u003c\/strong\u003e \" + volume_biscuit_total + \" ml (\" + r.volume_biscuit + \" ml par moule)\u003c\/li\u003e\";\n                html += \"\u003c\/ul\u003e\";\n                html += \"\u003cp style=\\\"margin: 0 0 10px 0;\\\"\u003e\u003cstrong\u003eComposition :\u003c\/strong\u003e \" + r.ingredients + \".\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 0 0 14px 0;\\\"\u003e\u003cstrong\u003eFinition recommandée :\u003c\/strong\u003e \" + r.finition + \"\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 0 0; padding-top: 12px; border-top: 1px solid #eadfcb; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland :\u003c\/strong\u003e \" + r.tip + \"\u003c\/p\u003e\";\n\n                document.getElementById(\"pl-calc-output\").innerHTML = html;\n                document.getElementById(\"pl-calc-result\").style.display = \"block\";\n            }\n\n            document.getElementById(\"pl-calc-btn\").addEventListener(\"click\", calcule);\n        })();\n        \u003c\/script\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eTechnical features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand :\u003c\/strong\u003e Pavoni Italia, Pavocake collection\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCreator :\u003c\/strong\u003e Emmanuele Forcone, World Pastry Champion\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDimensions :\u003c\/strong\u003e Ø 180 mm x height 45 mm\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eVolume :\u003c\/strong\u003e about 1,000 ml (1 liter)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eShape :\u003c\/strong\u003e 1 round cavity with stacked embossed hearts\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e 100% food-grade platinum silicone Made in Italy\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTemperature range:\u003c\/strong\u003e -40°C to +250°C\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibility:\u003c\/strong\u003e oven, freezer, blast freezer, cooling cell\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompliance:\u003c\/strong\u003e BPA-free, compliant with EU food standards\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDurability:\u003c\/strong\u003e up to 2,000 production cycles\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eWho this mold is for\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProfessional pastry chefs\u003c\/strong\u003e wishing to offer a signature entremet for Valentine's Day and Mother's Day\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProduction chefs\u003c\/strong\u003e in high-end pastry and hospitality catering\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCaterers\u003c\/strong\u003e specializing in family events and ceremonies\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCake designers\u003c\/strong\u003e looking for an elegant and recognizable shape\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdvanced amateur pastry chefs\u003c\/strong\u003e equipped with techniques for frozen and iced entremets\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003ePatissland tips to exploit the commercial potential\u003c\/h3\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 1: position this mold as a signature piece for Valentine's Day\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe embossed heart shape is immediately recognized by customers as a romantic dessert. Display it in the showcase 10 days before February 14th, promote it on social media with photos of red velvet spray, and offer reservations. The margin on an Eros 2.0 entremet sold for 35 to 45 euros including tax is comfortable compared to a material cost under 6 euros.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 2: unmold at -18°C minimum to preserve the reliefs\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe heart reliefs are delicate and lose their sharpness if the dessert is unmolded too warm. Freeze for at least 8 hours at -18°C before unmolding. Gently release by pressing on the base, never by twisting the mold sideways. Apply velvet spray or mirror glaze immediately after unmolding while the dessert is still frozen.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 3: use multiple finishes on the same base recipe\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eWith a single vanilla-strawberry mousse recipe, you can create 3 visually different versions: deep red mirror glaze for Valentine’s Day, dark red velvet for family ceremonies, transparent neutral Sosa glaze for a natural magical effect. The mold thus becomes cost-effective over multiple seasons without changing your production process.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eMold care\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHand wash\u003c\/strong\u003e recommended with warm soapy water to preserve the precision of the heart reliefs\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDishwasher safe\u003c\/strong\u003e on gentle cycle for professional heavy use\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAir dry,\u003c\/strong\u003e mold turned over\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStore flat or hanging,\u003c\/strong\u003e away from direct heat sources\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eHow many servings are in an Eros 2.0 dessert?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eWith a volume of 1 liter and a diameter of 180 mm, this mold produces a dessert for 8 to 10 guests with standard pastry portions, or 6 to 8 guests with generous portions. It’s the ideal size for a family or a couple over several servings.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhich finish gives the best effect on the heart reliefs?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eThe red mirror glaze is the most spectacular choice to highlight the raised hearts. The dark red velvet spray gives a more understated and refined finish. For a minimalist approach, a clear neutral glaze reveals the natural color of the mousse's reliefs.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eCan the mold go in the oven to bake a biscuit base?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eYes, the temperature range goes up to +250°C. You can bake a dacquoise biscuit, shortbread, or madeleine directly in the mold to save time, then fill with mousse and insert after cooling.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eHow to ensure perfect unmolding with heart-shaped details?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eFreeze for at least 8 hours at -18°C before unmolding. Apply gentle and progressive pressure on the base of the mold to release, never lateral twisting. Pavoni's precise injection technology ensures clean unmolding even on the finest details, provided the prior freezing is respected.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhat is the difference between platinum silicone and classic silicone?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003ePlatinum silicone is obtained by platinum catalysis, offering superior purity without peroxide residue, better heat resistance, and a lifespan multiplied by 3 to 5 compared to classic peroxide silicone. It is the professional standard used by Pavoni for the Pavocake range.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhat is the estimated lifespan of the mold?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003ePavoni indicates durability up to 2,000 production cycles in professional use, provided the temperature range and maintenance conditions are respected. This represents several years of intensive use in a pastry shop.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eIs the mold sold alone or with a support frame?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eThe Eros 2.0 KE099 mold is sold alone. The rigidity of Pavoni platinum silicone allows use without a support frame for freezing. For oven baking, simply place the mold on a flat perforated tray.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your signature Pavoni entremets station:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDiscover the entire \u003ca href=\"\/en\/collections\/pavoni\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePavoni\u003c\/a\u003e collection and our selection of \u003ca href=\"\/en\/collections\/moules-silicone\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional silicone molds\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eCreate a matte velvet finish with our \u003ca href=\"\/en\/collections\/spray-velours\" style=\"color: #8a6624; text-decoration: underline;\"\u003efood velvet sprays\u003c\/a\u003e in red, burgundy, and caramel shades.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003ePrepare your mirror glazes and colored sprays with our \u003ca href=\"\/en\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline;\"\u003ewater-soluble and fat-soluble food colorings\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eStabilize your entremets for long-term storage with our \u003ca href=\"\/en\/collections\/stabilisants\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional Sosa stabilizers\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":50730189586771,"sku":"KE099S","price":26.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-pavocake-eros-2-0-pavoni-1.webp?v=1772156512","url":"https:\/\/patistopsland.com\/en\/products\/moule-silicone-pavocake-eros-2-0-ke099-pavoni","provider":"Patissland","version":"1.0","type":"link"}