{"product_id":"moule-cabosses-de-cacao-120","title":"Molde Cabosses de Cacau 120","description":"\u003ch1 data-source-line=\"1-1\"\u003eForma de Silicone Cacau 120ml 3D + Cortador - Silikomart Professional\u003c\/h1\u003e\n\u003cp data-source-line=\"3-5\"\u003e\u003cstrong\u003eReferência:\u003c\/strong\u003e Cacau 120 - 3D Design\u003cbr\u003e\u003cstrong\u003eMarca:\u003c\/strong\u003e Silikomart Professional (Itália)\u003cbr\u003e\u003cstrong\u003eKit completo:\u003c\/strong\u003e Forma 6 cavidades + cortador calibrado\u003c\/p\u003e\n\u003chr data-source-line=\"7-7\"\u003e\n\u003ch2 data-source-line=\"9-9\"\u003eCrie Entremets de Cacau Trompe-l'Œil de Exceção\u003c\/h2\u003e\n\u003cp data-source-line=\"11-11\"\u003eA \u003cstrong\u003eforma de silicone Cacau 120 Silikomart Professional\u003c\/strong\u003e revoluciona a arte do entremet de chocolate celebrando a forma orgânica e esculpida da \u003cstrong\u003evagem de cacau autêntica\u003c\/strong\u003e. No coração da tendência dos sobremesas trompe-l'œil que inflamam as redes sociais e as montras da alta pastelaria, esta forma da gama exclusiva \u003cstrong\u003e3D Design\u003c\/strong\u003e reproduz com notável fidelidade as curvas naturais da fava.\u003c\/p\u003e\n\u003cp data-source-line=\"13-13\"\u003eEsta inovação técnica permite aos pasteleiros profissionais e amadores apaixonados realizar \u003cstrong\u003eentremets de cacau individuais com visual espetacular\u003c\/strong\u003e que transformam cada prato numa verdadeira obra de arte comestível.\u003c\/p\u003e\n\u003cp data-source-line=\"15-15\"\u003e\u003cstrong\u003eA inovação patenteada:\u003c\/strong\u003e A sua borda interna especial elimina qualquer linha de demarcação visível, criando um efeito tridimensional perfeito que parece desafiar as leis da geometria.\u003c\/p\u003e\n\u003cp data-source-line=\"17-17\"\u003e\u003cstrong\u003eExclusividade Patissland:\u003c\/strong\u003e Entregue com um \u003cstrong\u003ecortador personalizado\u003c\/strong\u003e que permite cortar inserts, bolachas e bases com precisão cirúrgica para uma montagem perfeita.\u003c\/p\u003e\n\u003chr data-source-line=\"19-19\"\u003e\n\u003ch2 data-source-line=\"21-21\"\u003eA Excelência Técnica Silikomart Professional\u003c\/h2\u003e\n\u003ch3 data-source-line=\"23-23\" id=\"design-organique-sculptural\"\u003eDesign Orgânico Escultural\u003c\/h3\u003e\n\u003cp data-source-line=\"24-24\"\u003eA forma única presta homenagem ao \u003cstrong\u003efruto do cacau no seu estado natural\u003c\/strong\u003e, oferecendo uma tela perfeita para:\u003c\/p\u003e\n\u003cul data-source-line=\"25-28\"\u003e\n\u003cli data-source-line=\"25-25\"\u003e\n\u003cstrong\u003eEntremets de chocolate grand cru\u003c\/strong\u003e: mousses, ganaches batidas, cremoso intenso\u003c\/li\u003e\n\u003cli data-source-line=\"26-26\"\u003e\n\u003cstrong\u003eCriações frutadas contrastantes\u003c\/strong\u003e: maracujá-chocolate, framboesa-cacau, manga-preto\u003c\/li\u003e\n\u003cli data-source-line=\"27-28\"\u003e\n\u003cstrong\u003eAssociações gourmand\u003c\/strong\u003e: café-tonka, caramelo com manteiga salgada, yuzu-chocolate branco\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-source-line=\"29-29\" id=\"emporte-pi%C3%A8ce-professionnel-inclus\"\u003eCortador Profissional Incluído\u003c\/h3\u003e\n\u003cp data-source-line=\"30-30\"\u003e\u003cstrong\u003ePrecisão absoluta garantida:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"31-35\"\u003e\n\u003cli data-source-line=\"31-31\"\u003eCorte de inserts perfeitamente calibrados (cremosos, compotas, compotas)\u003c\/li\u003e\n\u003cli data-source-line=\"32-32\"\u003eBases de bolacha com dimensões exatas (dacquoise, brownie, sablé)\u003c\/li\u003e\n\u003cli data-source-line=\"33-33\"\u003eDiscos de recheio ajustados ao milímetro\u003c\/li\u003e\n\u003cli data-source-line=\"34-35\"\u003eGanho de tempo considerável vs corte manual aproximado\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-source-line=\"36-36\" id=\"silicone-platine-haute-performance\"\u003eSilicone Platina de Alto Desempenho\u003c\/h3\u003e\n\u003cp data-source-line=\"37-37\"\u003eFabricado em \u003cstrong\u003eItália\u003c\/strong\u003e segundo os padrões profissionais mais exigentes:\u003c\/p\u003e\n\u003cul data-source-line=\"38-42\"\u003e\n\u003cli data-source-line=\"38-38\"\u003e\n\u003cstrong\u003eAntiaderente natural\u003c\/strong\u003e: desenformar perfeitamente sem untar\u003c\/li\u003e\n\u003cli data-source-line=\"39-39\"\u003e\n\u003cstrong\u003eFlexibilidade ótima\u003c\/strong\u003e : técnica do \"descascar\" para extração delicada\u003c\/li\u003e\n\u003cli data-source-line=\"40-40\"\u003e\n\u003cstrong\u003eInodoro e neutro\u003c\/strong\u003e: nenhuma migração de sabor\u003c\/li\u003e\n\u003cli data-source-line=\"41-42\"\u003e\n\u003cstrong\u003eResistência extrema\u003c\/strong\u003e : -60°C a +230°C, da câmara de arrefecimento ao forno\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"43-43\"\u003e\n\u003ch2 data-source-line=\"45-45\"\u003eCaracterísticas Técnicas Profissionais\u003c\/h2\u003e\n\u003cp data-source-line=\"47-47\"\u003e\u003cstrong\u003eDimensões por vagem :\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"48-52\"\u003e\n\u003cli data-source-line=\"48-48\"\u003eComprimento : 102 mm\u003c\/li\u003e\n\u003cli data-source-line=\"49-49\"\u003eLargura : 57 mm\u003c\/li\u003e\n\u003cli data-source-line=\"50-50\"\u003eAltura: 42 mm\u003c\/li\u003e\n\u003cli data-source-line=\"51-52\"\u003eVolume : 120 ml (porção individual generosa)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-source-line=\"53-53\"\u003e\u003cstrong\u003eConfiguração completa:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"54-59\"\u003e\n\u003cli data-source-line=\"54-54\"\u003eNúmero de cavidades : 6 vagens de cacau\u003c\/li\u003e\n\u003cli data-source-line=\"55-55\"\u003eVolume total : 720 ml\u003c\/li\u003e\n\u003cli data-source-line=\"56-56\"\u003eMaterial : Silicone platina líquido LSR + cortador calibrado\u003c\/li\u003e\n\u003cli data-source-line=\"57-57\"\u003eCompatibilidade: Forno, congelador, micro-ondas, máquina de lavar loiça\u003c\/li\u003e\n\u003cli data-source-line=\"58-59\"\u003eCertificação : Sem BPA, contacto alimentar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"60-60\"\u003e\n\u003ch2 data-source-line=\"62-62\"\u003eAplicações Profissionais\u003c\/h2\u003e\n\u003cp data-source-line=\"64-64\"\u003e\u003cstrong\u003eEntremets Assinatura Chocolate :\u003c\/strong\u003e Mousses de cacau grand cru, bavarois praliné-avelã, parfaits gelados de chocolate-café, cremosos de ganache batida.\u003c\/p\u003e\n\u003cp data-source-line=\"66-66\"\u003e\u003cstrong\u003eCriações Frutadas Contrastantes :\u003c\/strong\u003e Maracujá-chocolate branco, framboesa-chocolate negro, manga-chocolate de leite, citrinos-cacau amargo.\u003c\/p\u003e\n\u003cp data-source-line=\"68-68\"\u003e\u003cstrong\u003ePastelaria Cozida :\u003c\/strong\u003e Financiers de cacau intenso, bolos de chocolate húmidos e cremosos, brownies individuais, pequenos bolos densos de chocolate.\u003c\/p\u003e\n\u003cp data-source-line=\"70-70\"\u003e\u003cstrong\u003eChocolataria :\u003c\/strong\u003e Bombons de chocolate recheados, pralinés moldados, cascas recheadas com ganache, figuras de chocolate sazonais.\u003c\/p\u003e\n\u003chr data-source-line=\"72-72\"\u003e\n\u003ch2 data-source-line=\"74-74\"\u003eGuia Técnico Expert Patissland\u003c\/h2\u003e\n\u003ch3 data-source-line=\"76-76\" id=\"montage-professionnel-invers%C3%A9\"\u003eMontagem Profissional Invertida\u003c\/h3\u003e\n\u003cp data-source-line=\"77-77\"\u003e\u003cstrong\u003eTécnica recomendada para um resultado \"jóia\" :\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-source-line=\"78-85\"\u003e\n\u003cli data-source-line=\"78-78\"\u003ePreencher cada cavidade com mousse de chocolate até 2\/3\u003c\/li\u003e\n\u003cli data-source-line=\"79-79\"\u003eUsar o cortador fornecido para cortar o insert (compota, curd, cremoso) nas dimensões exatas\u003c\/li\u003e\n\u003cli data-source-line=\"80-80\"\u003eColocar o insert no centro da mousse\u003c\/li\u003e\n\u003cli data-source-line=\"81-81\"\u003eCompletar com mousse até à borda do molde\u003c\/li\u003e\n\u003cli data-source-line=\"82-82\"\u003eCortar o bolo com o cortador e colocar para acabamento\u003c\/li\u003e\n\u003cli data-source-line=\"83-83\"\u003eAlisar perfeitamente com espátula inclinada\u003c\/li\u003e\n\u003cli data-source-line=\"84-85\"\u003eCongelar no mínimo 6 horas a -18°C para estrutura ótima\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-source-line=\"86-86\" id=\"d%C3%A9moulage-technique-du-%22pelage%22\"\u003eDesmoldagem Técnica do \"Descascamento\"\u003c\/h3\u003e\n\u003cp data-source-line=\"87-87\"\u003e\u003cstrong\u003eMétodo profissional :\u003c\/strong\u003e A sobremesa deve estar congelada no interior (-18°C mínimo) para preservar a forma orgânica complexa.\u003c\/p\u003e\n\u003cp data-source-line=\"89-89\"\u003e\u003cstrong\u003eTécnica :\u003c\/strong\u003e Virar o molde, \"descascar\" delicadamente o silicone enrolando-o para fora a partir das bordas. A flexibilidade excecional do silicone Professional permite uma extração perfeita sem pressão excessiva na estrutura delicada.\u003c\/p\u003e\n\u003ch3 data-source-line=\"91-91\" id=\"finitions-spectaculaires\"\u003eAcabamentos Espectaculares\u003c\/h3\u003e\n\u003cp data-source-line=\"93-94\"\u003e\u003cstrong\u003eEfeito \"Cabossa Natural\" mate :\u003c\/strong\u003e Pulverizar \u003cstrong\u003espray veludo de chocolate\u003c\/strong\u003e (preto ou castanho) sobre a cabossa congelada a 25-30 cm de distância para uma textura orgânica realista.\u003c\/p\u003e\n\u003cp data-source-line=\"96-97\"\u003e\u003cstrong\u003eEfeito \"Chocolate Brilhante\" luxuoso :\u003c\/strong\u003e Mergulhar no \u003cstrong\u003eglacê espelho de chocolate\u003c\/strong\u003e a exatamente 35°C. \u003cstrong\u003ePara o chocolate, os corantes lipossolúveis também disponíveis no nosso site são especificamente concebidos para gorduras e oferecem um resultado profissional ótimo.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-source-line=\"99-100\"\u003e\u003cstrong\u003eToques finais de exceção :\u003c\/strong\u003e Decorações em chocolate temperado, folha de ouro comestível, estilhaços de amêndoa de cacau torrada, pó de cacau puro.\u003c\/p\u003e\n\u003ch2 data-source-line=\"165-165\"\u003eProdutos Complementares Recomendados\u003c\/h2\u003e\n\u003cp data-source-line=\"167-167\"\u003e\u003cstrong\u003ePara cabossas de cacau perfeitas:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-source-line=\"168-173\"\u003e\n\u003cli data-source-line=\"168-168\"\u003e\n\u003ca title=\"Spray velours\" href=\"https:\/\/patistopsland.com\/collections\/spray-velours\"\u003e\u003cstrong\u003eSpray veludo de chocolate Velly\u003c\/strong\u003e\u003c\/a\u003e - Acabamento mate ultra-realista\u003c\/li\u003e\n\u003cli data-source-line=\"169-169\"\u003e\n\u003ca title=\"colorant chocolat\" href=\"https:\/\/patistopsland.com\/collections\/colorants-liposolubles\"\u003e\u003cstrong\u003eCorantes lipossolúveis para chocolate\u003c\/strong\u003e\u003c\/a\u003e - Para colorir chocolate branco\u003c\/li\u003e\n\u003cli data-source-line=\"170-170\"\u003e\n\u003ca title=\"nappage pro\" href=\"https:\/\/patistopsland.com\/products\/nappage-neutre-absolu-cristal-5-kg\"\u003e\u003cstrong\u003eGlacê espelho profissional\u003c\/strong\u003e\u003c\/a\u003e - Acabamento brilhante espetacular\u003c\/li\u003e\n\u003cli data-source-line=\"171-171\"\u003e\n\u003ca title=\"chocolats\" href=\"https:\/\/patistopsland.com\/collections\/candy-melts-chocolats-a-patisser\"\u003e\u003cstrong\u003eChocolates de cobertura\u003c\/strong\u003e\u003c\/a\u003e - Valrhona, Cacao Barry grand cru\u003c\/li\u003e\n\u003cli data-source-line=\"172-173\"\u003e\n\u003ca title=\"moules trompe l'oeil\" href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003e\u003cstrong\u003eColeção de moldes 3D Silikomart\u003c\/strong\u003e\u003c\/a\u003e - Complete a sua gama trompe-l'œil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-source-line=\"174-174\"\u003e\n\u003ch2 data-source-line=\"176-176\"\u003eManutenção e Durabilidade\u003c\/h2\u003e\n\u003cp data-source-line=\"178-178\"\u003e\u003cstrong\u003eLimpeza :\u003c\/strong\u003e Água quente com sabão ou máquina de lavar loiça (máx. 70°C). O cortador também pode ir à máquina de lavar loiça.\u003c\/p\u003e\n\u003cp data-source-line=\"180-180\"\u003e\u003cstrong\u003eArmazenamento :\u003c\/strong\u003e Conservar plano com o cortador dentro do molde, em local seco, protegido da luz direta.\u003c\/p\u003e\n\u003cp data-source-line=\"182-182\"\u003e\u003cstrong\u003eDurabilidade:\u003c\/strong\u003e Vários anos em uso profissional intensivo com manutenção adequada.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49529237242195,"sku":"11225 - 36.252.87.0065","price":27.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-cabosses-de-cacao-120-silikomart-1.webp?v=1772152888","url":"https:\/\/patistopsland.com\/pt\/products\/moule-cabosses-de-cacao-120","provider":"Patissland","version":"1.0","type":"link"}