{"product_id":"moule-trompe-loeil-cabosse","title":"Trompe l'oeil Cocoa Pod 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 Cocoa Pod 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 cacao fruit in signature pastry\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eRecreate a \u003cstrong\u003ecocoa pod\u003c\/strong\u003e with striking botanical realism thanks to this signature mold designed in collaboration with Italian pastry chef \u003cstrong\u003eEmmanuele Forcone\u003c\/strong\u003e, 2015 World Pastry Champion. This mold accurately reproduces the \u003cstrong\u003echaracteristic ovoid shape of the cacao fruit\u003c\/strong\u003e, its pronounced vertical grooves, and irregular texture, for a \"freshly harvested fruit from the plantation\" effect that instantly tells the story of chocolate.\u003c\/p\u003e\n        \u003cp\u003eProfessional \u003cstrong\u003e30 x 40 cm format\u003c\/strong\u003e with \u003cstrong\u003e12 cavities\u003c\/strong\u003e measuring 8 x 5.6 x 4.6 cm (120 ml volume per cavity), ideal for signature pastry, high-end chocolate making, and storytelling around the origin of cocoa.\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;\"\u003eTechnical features\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;\"\u003eBrand:\u003c\/strong\u003e Pavoni Italia (Pavoflex range)\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;\"\u003eDesigner:\u003c\/strong\u003e Emmanuele Forcone (2015 World Pastry Champion)\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;\"\u003eNumber of cavities:\u003c\/strong\u003e 12 individual cavities\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;\"\u003eVolume per cavity:\u003c\/strong\u003e 120 ml\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;\"\u003eDimensions of one pod:\u003c\/strong\u003e 8 x 5.6 x 4.6 cm (length, width, height)\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;\"\u003eTray dimensions:\u003c\/strong\u003e 30 x 40 cm (GN 1\/1 size)\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;\"\u003eMaterial:\u003c\/strong\u003e high-density platinum silicone, non-stick top 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;\"\u003eThermal resistance:\u003c\/strong\u003e from -40°C to +250°C\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;\"\u003eCompatibility:\u003c\/strong\u003e freezing, deep freezing, conventional oven\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;\"\u003eSterilization:\u003c\/strong\u003e 2 minutes in the oven at 150°C\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 Italian design and manufacturing\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;\"\u003eThe Emmanuele Forcone signature\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 12px 0;\"\u003eEmmanuele Forcone, 2015 world pastry champion and leading figure of contemporary Italian pastry, designed this Pavoflex collection as a tribute to the very origin of chocolate. Every detail of the cocoa pod mold is designed for pastry chefs and chocolatiers who want to \u003cstrong\u003etell the story of cocoa\u003c\/strong\u003e through 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 vertical grooves running along the cocoa pod, the characteristic tip, and the peduncle are faithfully reproduced, just like on the freshly picked 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 exceptional thermal stability, completely odorless and tasteless, 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, facilitates spatula smoothing and easy 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 size:\u003c\/strong\u003e compatible with gastronorm ovens and trays for boutique pastry and gourmet catering.\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;\"\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 \"Cabosse\" all-chocolate entremet:\u003c\/strong\u003e 70% dark grand cru chocolate mousse, milk chocolate whipped ganache insert with crunchy crushed cocoa nibs, cocoa shortbread biscuit, Bordeaux red velvet finish to evoke the ripe Venezuelan cocoa pod.\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;\"\u003e\"Origin\" petal for tasting menu:\u003c\/strong\u003e single origin chocolate mousse (Madagascar, Peru, Ecuador), insert of cocoa butter infused with tonka bean, presented on a plate with raw cocoa powder and whole cocoa bean. The dessert that tells the origin.\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;\"\u003ePremium chocolate bite:\u003c\/strong\u003e 64% dark chocolate shell, passion-raw cocoa ganache, two-tone velvet finish from red to yellow to evoke the cocoa pod in maturation.\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;\"\u003eCreation for Chocolate Week:\u003c\/strong\u003e signature dessert for chocolate shops and competitions, served on a bed of cocoa beans with a \"harvest\" visual. Perfect storytelling for Instagram and specialized press.\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;\"\u003eEvent Yule log:\u003c\/strong\u003e line up 6 to 8 cocoa pods molded as a single piece on a reconstituted biscuit, matte and shiny burgundy red glaze, tempered chocolate branches to imitate the cocoa tree. 8-serving size for themed weddings or signature meals.\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;\"\u003ePatissland production calculator\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0;\"\u003eHow many trays do you need for your event? Select your requirement:\u003c\/p\u003e\n        \u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 14px; background: #ffffff; border-radius: 8px; overflow: hidden;\"\u003e\n            \u003cthead\u003e\n                \u003ctr style=\"background-color: #b98b35; color: #ffffff;\"\u003e\n                    \u003cth style=\"padding: 12px 14px; text-align: left; font-weight: 600;\"\u003eDesired production\u003c\/th\u003e\n                    \u003cth style=\"padding: 12px 14px; text-align: center; font-weight: 600;\"\u003eTrays needed\u003c\/th\u003e\n                    \u003cth style=\"padding: 12px 14px; text-align: center; font-weight: 600;\"\u003eEstimated production time\u003c\/th\u003e\n                \u003c\/tr\u003e\n            \u003c\/thead\u003e\n            \u003ctbody\u003e\n                \u003ctr style=\"background: #fbf9f3;\"\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb;\"\u003e\n\u003cstrong\u003e12 desserts\u003c\/strong\u003e (test, small event)\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e1 tray\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e~2h + freezing\u003c\/td\u003e\n                \u003c\/tr\u003e\n                \u003ctr\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb;\"\u003e\n\u003cstrong\u003e24 desserts\u003c\/strong\u003e (tasting menu, intimate seminar)\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e2 trays\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e~3h + freezing\u003c\/td\u003e\n                \u003c\/tr\u003e\n                \u003ctr style=\"background: #fbf9f3;\"\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb;\"\u003e\n\u003cstrong\u003e60 desserts\u003c\/strong\u003e (wedding sweet table 50-80 guests)\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e5 trays\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e~5h + freezing\u003c\/td\u003e\n                \u003c\/tr\u003e\n                \u003ctr\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb;\"\u003e\n\u003cstrong\u003e120 desserts\u003c\/strong\u003e (reception, competition, press)\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e10 trays\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; border-bottom: 1px solid #eadfcb; text-align: center;\"\u003e~9h over 2 days\u003c\/td\u003e\n                \u003c\/tr\u003e\n                \u003ctr style=\"background: #fbf9f3;\"\u003e\n                    \u003ctd style=\"padding: 11px 14px;\"\u003e\u003cstrong\u003eChocolate shop - 24 pieces\/day\u003c\/strong\u003e\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; text-align: center;\"\u003e2 trays in rotation\u003c\/td\u003e\n                    \u003ctd style=\"padding: 11px 14px; text-align: center;\"\u003eContinuous cycle\u003c\/td\u003e\n                \u003c\/tr\u003e\n            \u003c\/tbody\u003e\n        \u003c\/table\u003e\n        \u003cp style=\"margin: 14px 0 0 0; font-size: 13px; color: #8a6624; font-style: italic;\"\u003eTip: for in-store production, plan at least 2 trays to have a rotation cycle (one in the freezer setting, one being filled).\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;\"\u003eThree steps for a successful cocoa pod trompe l'oeil\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;\"\u003eTwo-step pouring:\u003c\/strong\u003e first pour a layer of mousse up to half the mold, insert your frozen core (caramel insert, raw cocoa ganache, praline), then cover with mousse up to the edge of the mold. Smooth with a spatula thanks to the non-stick surface characteristic of the Forcone range.\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 entremet is perfectly frozen through (12 to 24 hours depending on volume and fat content) before removing the silicone. The pod's vertical grooves require gentle and gradual unmolding, without sudden twisting.\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 \"ripe pod\" finish:\u003c\/strong\u003e the pod's signature lies in its color gradient. Spray a burgundy red cocoa butter on the upper two-thirds, then a coppery\/orange cocoa butter on the lower third around the stem. Guaranteed \"ripening fruit\" effect, true to freshly harvested Forastero or Trinitario cocoa.\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\u003ePatissland Tip: the signature two-tone gradient\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe visual signature of a cocoa pod in artisan pastry is \u003cstrong\u003ethe maturation gradient\u003c\/strong\u003e. Beginner pastry chefs spray a uniform color and get an unreadable \"red egg\". To level up, do two passes: \u003cstrong\u003efirst pass in deep burgundy red\u003c\/strong\u003e over the entire pod from 25-30 cm away, then a \u003cstrong\u003esecond localized pass in coppery orange\u003c\/strong\u003e only on the lower part and around the stem, blending the transition. This faithfully reproduces the pod's change from green (immature) to red (ripe), the exact harvest moment. Alternative variant: transition from red to golden yellow to evoke Criollo pods from Mexico.\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 chocolate's origin with storytelling plating\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eThe cocoa pod mold is not just aesthetic, it is a \u003cstrong\u003enarrative tool\u003c\/strong\u003e. When plating, accompany the pod with \u003cstrong\u003ewhole raw cocoa beans\u003c\/strong\u003e (available organic from chocolatiers), \u003cstrong\u003ecrushed cocoa nibs\u003c\/strong\u003e for crunch, and a touch of \u003cstrong\u003eunsweetened cocoa powder\u003c\/strong\u003e sifted in an arc shape. Mention the origin on the menu: \"Trompe l'œil pod, Madagascar chocolate 70%, raw cocoa bean\". The customer immediately understands the dessert's coherence with the product's origin. This approach increases perceived value and justifies a premium price positioning in fine dining.\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: the \"cocoa pulp\" core for a complete trompe l'oeil\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eFor the most demanding pastry chefs, take the trompe l'oeil to the next level by reproducing \u003cstrong\u003ethe whitish acidic pulp surrounding the cocoa beans\u003c\/strong\u003e inside a real cocoa pod. Make a spherical insert based on \u003cstrong\u003ewhipped white chocolate ganache, passion fruit juice, and lime zest\u003c\/strong\u003e (the natural taste of cocoa pulp is citrusy and acidic, close to lychee and passion fruit). Insert this core into your entremet. When cut, the customer discovers a surprising light color that exactly evokes the inside of a real cocoa pod. Guaranteed \"wow\" effect, especially for chocolate lovers who have never seen the inside of a fresh cocoa pod.\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\u003eCare and storage\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eHand wash with warm soapy water using a soft sponge, or in the dishwasher (Pavoni platinum silicone withstands it perfectly). Sterilization is possible in the oven for 2 minutes at 150°C between productions. Dry completely before storing to avoid lime deposits. Store flat in a clean, dry place, protected from dust. Avoid any contact with sharp objects that could cut the silicone and damage the mold details, especially the vertical grooves.\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 trompe l'oeil arsenal:\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\/sprays-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;\"\u003eDiscover our \u003ca href=\"\/en\/collections\/aromes\" style=\"color: #8a6624; text-decoration: underline;\"\u003epastry and dried fruit flavors\u003c\/a\u003e for your homemade inserts and 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":53780563722579,"sku":"PX43136S","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/Progetto_senza_titolo_6_jpg.webp?v=1779053296","url":"https:\/\/patistopsland.com\/en\/products\/moule-trompe-loeil-cabosse","provider":"Patissland","version":"1.0","type":"link"}