{"product_id":"moule-trompe-loeil-amande","title":"Trompe l'oeil Almond Mold","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 - Trompe l'œil Collection\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eEmmanuele Forcone Almond Trompe l'œil Silicone Mold for Pavoni\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003e12 Pavoflex silicone cavities to reproduce the sweet almond in artisan pastry\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eReproduce an \u003cstrong\u003ealmond\u003c\/strong\u003e with striking botanical realism thanks to this signature mold created in collaboration with Italian pastry chef \u003cstrong\u003eEmmanuele Forcone\u003c\/strong\u003e, 2015 world pastry champion. Pavoflex reference PX43133, this professional mold replicates the elongated and pointed shape of the sweet almond in its shell, with its characteristic longitudinal grooves and asymmetrical curve that immediately recall the fruit of Prunus dulcis.\u003c\/p\u003e\n        \u003cp\u003eDesigned for \u003cstrong\u003ealmond desserts\u003c\/strong\u003e, almond cream \u003cstrong\u003eentremets\u003c\/strong\u003e, chocolate praline candies, and all creations celebrating the sweet almond of Provence, Sicily, or the Mediterranean, this mold is part of a pastry tradition over a thousand years old. The characteristic shape of the almond, its fine grooves, and its individual volume of 120 ml are faithfully reproduced by Pavoflex platinum silicone.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eWhy choose this signature Forcone almond mold\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin-bottom: 15px;\"\u003eEvery detail of the almond mold is designed for pastry chefs and chocolatiers who want to \u003cstrong\u003ehighlight the almond\u003c\/strong\u003e at the heart of their creation.\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBotanical realism:\u003c\/strong\u003e the elongated and pointed shape, asymmetrical curve, and longitudinal grooves of the almond are precisely reproduced, just like the freshly shelled fruit.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHigh-density platinum silicone:\u003c\/strong\u003e thermal stability from -40°C to +250°C, completely odorless and tasteless, with no residual taste transferred to preparations.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth non-stick top surface:\u003c\/strong\u003e a feature of the Pavoflex Forcone range, it facilitates smoothing with a spatula and unmolding without sticking.\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;\"\u003eProfessional GN 1\/1 format:\u003c\/strong\u003e compatible with bakery and gourmet restaurant ovens and gastronorm trays.\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: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eInteractive production calculator\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eHow many trompe l'œil almonds can you produce with this mold, and what quantities should you plan for?\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-format\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eType of production\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-format\" 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=\"entremets-classique\"\u003eClassic almond dessert (mousse + insert + biscuit)\u003c\/option\u003e\n                \u003coption value=\"entremets-chocolat\"\u003eAlmond chocolate dessert (mousse + chocolate insert + biscuit)\u003c\/option\u003e\n                \u003coption value=\"chocolaterie\"\u003eMolded chocolate candy (shell + almond praline)\u003c\/option\u003e\n                \u003coption value=\"dragee\"\u003eXL trompe l'œil dragée (marzipan + whole almond)\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-cavites\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eNumber of cavities to fill\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-cavites\" 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=\"4\"\u003e4 cavities\u003c\/option\u003e\n                \u003coption value=\"8\"\u003e8 cavities\u003c\/option\u003e\n                \u003coption value=\"12\" selected\u003e12 cavities (full tray)\u003c\/option\u003e\n                \u003coption value=\"24\"\u003e24 cavities (2 trays)\u003c\/option\u003e\n                \u003coption value=\"36\"\u003e36 cavities (3 trays)\u003c\/option\u003e\n                \u003coption value=\"60\"\u003e60 cavities (5 trays)\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\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 configs = {\n                \"entremets-classique\": {\n                    label: \"Entremets amande classique\",\n                    mousse: 75, insert: 25, biscuit: 20, total: 120,\n                    ratio: { mousse: \"mousse à la crème d'amande\", insert: \"insert crémeux amande\", biscuit: \"biscuit financier amande\" },\n                    tip: \"Privilégiez une pâte d'amande blanche 50% pour la mousse et torréfiez vos amandes 12 minutes à 160°C avant de les incorporer au biscuit. Le double registre cru\/torréfié crée une intensité aromatique mémorable.\"\n                },\n                \"entremets-chocolat\": {\n                    label: \"Entremets amande chocolat\",\n                    mousse: 70, insert: 25, biscuit: 20, total: 115,\n                    ratio: { mousse: \"mousse à la crème d'amande\", insert: \"insert crémeux chocolat noir\", biscuit: \"biscuit moelleux amande chocolat\" },\n                    tip: \"L'accord amande chocolat est un classique indémodable. Pour l'insert, choisissez un chocolat noir grand cru 66-70% qui répondra à la douceur de la mousse amande sans la masquer.\"\n                },\n                \"chocolaterie\": {\n                    label: \"Bonbon chocolat praliné amande\",\n                    coque: 30, ganache: 80, total: 110,\n                    tip: \"Tempérez votre chocolat au lait à 29-30°C avant coulage. Pour le fourrage, optez pour un praliné amande 50% pur sucre (amandes torréfiées + sucre fondu uniquement), sans matière grasse ajoutée, pour respecter la tradition italienne.\"\n                },\n                \"dragee\": {\n                    label: \"Dragée XL massepain trompe l'œil\",\n                    massepain: 110, total: 110,\n                    tip: \"Pour reproduire la texture d'une dragée géante, utilisez un massepain de qualité 50% amandes minimum. Insérez une amande entière torréfiée au cœur avant moulage pour la surprise gustative. Idéal pour pièces de mariage et baby shower.\"\n                }\n            };\n\n            function calcule() {\n                var format = document.getElementById(\"pl-calc-format\").value;\n                var cavites = parseInt(document.getElementById(\"pl-calc-cavites\").value, 10);\n                var c = configs[format];\n                var html = \"\";\n\n                html += \"\u003cp style=\\\"margin: 0 0 12px 0;\\\"\u003e\u003cstrong\u003e\" + c.label + \" : \" + cavites + \" pièces de 120 ml\u003c\/strong\u003e\u003c\/p\u003e\";\n\n                if (format === \"entremets-classique\" || format === \"entremets-chocolat\") {\n                    var mousse = c.mousse * cavites;\n                    var insert = c.insert * cavites;\n                    var biscuit = c.biscuit * cavites;\n                    html += \"\u003cul style=\\\"margin: 0 0 12px 0; padding-left: 18px;\\\"\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003e\" + c.ratio.mousse + \"\u003c\/strong\u003e : \" + mousse + \" g\u003c\/li\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003e\" + c.ratio.insert + \"\u003c\/strong\u003e : \" + insert + \" g\u003c\/li\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003e\" + c.ratio.biscuit + \"\u003c\/strong\u003e : \" + biscuit + \" g (à détailler en ovales)\u003c\/li\u003e\";\n                    html += \"\u003c\/ul\u003e\";\n                } else if (format === \"chocolaterie\") {\n                    var coque = c.coque * cavites;\n                    var ganache = c.ganache * cavites;\n                    html += \"\u003cul style=\\\"margin: 0 0 12px 0; padding-left: 18px;\\\"\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eChocolat au lait de couverture tempéré\u003c\/strong\u003e : \" + coque + \" g (coque)\u003c\/li\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003ePraliné amande\u003c\/strong\u003e : \" + ganache + \" g\u003c\/li\u003e\";\n                    html += \"\u003c\/ul\u003e\";\n                } else if (format === \"dragee\") {\n                    var massepain = c.massepain * cavites;\n                    html += \"\u003cul style=\\\"margin: 0 0 12px 0; padding-left: 18px;\\\"\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eMassepain 50%\u003c\/strong\u003e : \" + massepain + \" g\u003c\/li\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eAmandes entières torréfiées\u003c\/strong\u003e : \" + cavites + \" unités (1 par pièce)\u003c\/li\u003e\";\n                    html += \"\u003c\/ul\u003e\";\n                }\n\n                var plaques = Math.ceil(cavites \/ 12);\n                html += \"\u003cp style=\\\"margin: 12px 0 6px 0; padding-top: 12px; border-top: 1px solid #eadfcb;\\\"\u003e\u003cstrong\u003eMoules nécessaires :\u003c\/strong\u003e \" + plaques + \" plaque\" + (plaques \u003e 1 ? \"s\" : \"\") + \" PX43133 (12 cavités chacune)\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 6px 0 12px 0;\\\"\u003e\u003cstrong\u003eVolume total à préparer :\u003c\/strong\u003e environ \" + ((c.total * cavites) \/ 1000).toFixed(1) + \" kg de préparations\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 \" + c.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: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003e3 Patissland tips to successfully make your trompe l'œil almonds\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePouring:\u003c\/strong\u003e the elongated and pointed shape of the almond requires a two-step filling. First pass at 80% to properly remove air bubbles from the lower tip, then a second pass to smooth the flat upper surface. Tap the mold firmly on the work surface between each pass to bring microbubbles to the surface.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUnmolding:\u003c\/strong\u003e make sure the dessert is perfectly frozen through (10 to 14 hours depending on fat content) before removing the silicone. The longitudinal grooves and almond tip require gentle and gradual unmolding, without sudden twisting that would break the shell details.\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;\"\u003eThe \"almond in its shell\" finish:\u003c\/strong\u003e the visual signature of the almond is its veined reddish-brown shell. Spray a light caramel cocoa butter over the entire piece in the first pass, then a darker reddish-brown cocoa butter in the second pass on the tip and grooves. Guaranteed \"freshly shelled almond\" effect.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip Patissland: the signature two-tone finish of the almond\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe visual signature of an almond in artisanal pastry is \u003cstrong\u003ethe gradient from reddish-brown to light beige\u003c\/strong\u003e. Beginner pastry chefs spray a uniform color and get an indistinct \"brown egg.\" To level up, proceed in two passes: \u003cstrong\u003efirst pass in caramel beige\u003c\/strong\u003e (mix of white cocoa butter + ochre coloring + a hint of yellow) over the entire almond from 25-30 cm away, then a \u003cstrong\u003esecond localized pass in deep reddish-brown\u003c\/strong\u003e (red oxide + chocolate brown, ratio 1:2) on the tip and along the longitudinal grooves, blending the transitions. This faithfully reproduces the freshly shelled almond from Provence or Sicily, with its natural nuances. Alternative variant: transition from brown to gold to evoke the roasted almond.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003ePatissland tip: highlight the almond's origin in your storytelling\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe \u003cstrong\u003esweet almond\u003c\/strong\u003e is an ingredient with strong cultural value. Capitalize on recognized terroirs: the \u003cstrong\u003eAmande de Provence\u003c\/strong\u003e (Ferragnès, Ferraduel, Ferrastar varieties) for a floral and delicate note, the \u003cstrong\u003eSicilian almond\u003c\/strong\u003e (Pizzuta, Romana) for a more pronounced intensity, or the \u003cstrong\u003eCalifornia almond\u003c\/strong\u003e (Nonpareil) for a more neutral taste suited to industrial pralines. Explicitly mention the origin on your menu or product sheet: \"Amande de Provence entremet, financier biscuit, 70% chocolate creamy.\" Consumers seeking sourced products are now very sensitive to this and willing to pay extra for this transparency.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePatissland creation ideas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe pure \"Amande de Provence\" entremet:\u003c\/strong\u003e almond cream mousse, sweet almond creamy insert, praline almond feuilletine crunch, roasted almond financier biscuit, light reddish-brown velvet finish.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe signature almond chocolate entremet:\u003c\/strong\u003e almond mousse, dark chocolate 70% grand cru creamy insert, soft almond chocolate biscuit, two-tone finish. The classic combination that appeals to all audiences.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe \"Revisited Frangipane\" almond:\u003c\/strong\u003e almond cream mousse in frangipane style, pear compote center, almond Breton shortbread biscuit, reddish-brown velvet finish. A tribute to the king cake in an individual version.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe XL dragee for weddings and baby showers:\u003c\/strong\u003e 50% almond marzipan, whole roasted caramelized almond center, milk chocolate coating with pastel velvet spray effect. The oversized dragee that becomes the highlight of the buffet.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThe almond praline chocolate candy:\u003c\/strong\u003e tempered milk chocolate shell, 50% pure sugar almond praline filling, reddish-brown velvet finish. Ideal for premium gift boxes and holiday chocolates.\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;\"\u003eThe \"Revisited Calisson\" almond:\u003c\/strong\u003e candied melon mousse, Provence almond paste insert, almond financier biscuit, off-white royal icing. An individual tribute to the Aix calisson in a modern format.\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: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical specifications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\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, Pavoflex range\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDesigner:\u003c\/strong\u003e Emmanuele Forcone (2015 World Pastry Champion)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e food-grade platinum silicone, made in Italy\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNumber of molds:\u003c\/strong\u003e 12 almond-shaped cavities\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCavity dimensions:\u003c\/strong\u003e 93 x 58 x 38 mm (length, width, height)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eVolume per mold:\u003c\/strong\u003e 120 ml\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMold dimensions:\u003c\/strong\u003e 300 x 400 mm (GN 1\/1 size)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTop surface:\u003c\/strong\u003e smooth non-stick\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\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 from -40°C to +250°C\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\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 chiller\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;\"\u003eOrigin:\u003c\/strong\u003e made in Italy\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: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCare and sterilization\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eWash with hot water and mild soap. Dishwasher safe (top rack, moderate temperature). Sterilization possible in the oven for 2 minutes at 150°C between uses. Dry completely before storing to avoid lime deposits. Store flat in a clean, dry place, protected from dust. Avoid contact with sharp objects that could cut the silicone and damage the mold details, especially the tip and the longitudinal grooves of the almond.\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 almond and trompe l'œil toolkit:\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;\"\u003eExplore the \u003ca href=\"\/en\/collections\/pavoni\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePavoni\u003c\/a\u003e collection and all our \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 the two-tone velvet finish with our \u003ca href=\"\/en\/collections\/spray-velours\" style=\"color: #8a6624; text-decoration: underline;\"\u003eedible velvet sprays\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline;\"\u003ecocoa butter colorings\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eWork on your shells with our \u003ca href=\"\/en\/collections\/chocolats\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional quality couverture chocolates\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eEnhance your almond preparations with our \u003ca href=\"\/en\/collections\/aromes\" style=\"color: #8a6624; text-decoration: underline;\"\u003epastry flavorings\u003c\/a\u003e and our dried fruit pastes for homemade pralines.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":53788390261075,"sku":"PX43133S","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/Progetto_senza_titolo_080a4aa1-7936-4fd3-8d94-e3bf8f566293.jpg-2.webp?v=1779131047","url":"https:\/\/patistopsland.com\/en\/products\/moule-trompe-loeil-amande","provider":"Patissland","version":"1.0","type":"link"}