{"product_id":"moule-trompe-loeil-amande","title":"Molde Trompe l'oeil Amêndoa","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 - Coleção Trompe l'œil\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eMolde de Silicone Trompe l'œil Amêndoa Emmanuele Forcone para Pavoni\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003e12 cavidades em silicone Pavoflex para reproduzir a amêndoa doce na pastelaria de autor\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eReproduza uma \u003cstrong\u003eamêndoa\u003c\/strong\u003e com um realismo botânico impressionante graças a este molde assinatura concebido em colaboração com o chef pasteleiro italiano \u003cstrong\u003eEmmanuele Forcone\u003c\/strong\u003e, campeão mundial de pastelaria 2015. Referência Pavoflex PX43133, este molde profissional reproduz a forma alongada e pontiaguda da amêndoa doce na sua casca, com os seus sulcos longitudinais característicos e o contorno assimétrico que recordam imediatamente o fruto do Prunus dulcis.\u003c\/p\u003e\n        \u003cp\u003eConcebido para \u003cstrong\u003esobremesas de amêndoa\u003c\/strong\u003e, entremets com \u003cstrong\u003ecreme de amêndoa\u003c\/strong\u003e, bombons de chocolate com praliné e todas as criações que celebram a amêndoa doce da Provença, da Sicília ou do Mediterrâneo, este molde insere-se numa tradição pasteleira com mais de mil anos. A forma característica da amêndoa, os seus sulcos finos e o seu volume individual de 120 ml são fielmente reproduzidos pelo silicone platina Pavoflex.\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;\"\u003ePor que escolher este molde de amêndoa assinatura Forcone\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin-bottom: 15px;\"\u003eCada detalhe do molde de amêndoa é pensado para pasteleiros e chocolatiers que querem \u003cstrong\u003evalorizar a amêndoa\u003c\/strong\u003e no coração da sua criação.\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;\"\u003eRealismo botânico:\u003c\/strong\u003e a forma alongada e pontiaguda, o contorno assimétrico e os sulcos longitudinais da amêndoa são reproduzidos com precisão, tal como no fruto recém-descascado.\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;\"\u003eSilicone platina de alta densidade:\u003c\/strong\u003e estabilidade térmica de -40°C a +250°C, ausência total de odor ou sabor residual transmitido às preparações.\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;\"\u003eSuperfície superior lisa antiaderente:\u003c\/strong\u003e característica da gama Pavoflex Forcone, facilita o alisamento com espátula e a desmoldagem sem aderência.\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;\"\u003eFormato GN 1\/1 profissional:\u003c\/strong\u003e compatível com fornos e tabuleiros gastronorm da pastelaria boutique e da restauração gastronómica.\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;\"\u003eCalculadora de produção interativa\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eQuantas amêndoas trompe l'œil pode produzir com este molde, e que quantidades deve prever?\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;\"\u003eTipo de produção\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\"\u003eEntremet clássico de amêndoa (mousse + inserto + bolo)\u003c\/option\u003e\n                \u003coption value=\"entremets-chocolat\"\u003eEntremet de amêndoa e chocolate (mousse + inserto de chocolate + bolo)\u003c\/option\u003e\n                \u003coption value=\"chocolaterie\"\u003eDoce de chocolate moldado (casca + praliné de amêndoa)\u003c\/option\u003e\n                \u003coption value=\"dragee\"\u003eDragée XL trompe l'œil (massa de amêndoa + amêndoa inteira)\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;\"\u003eNúmero de cavidades a preencher\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 cavidades\u003c\/option\u003e\n                \u003coption value=\"8\"\u003e8 cavidades\u003c\/option\u003e\n                \u003coption value=\"12\" selected\u003e12 cavidades (placa completa)\u003c\/option\u003e\n                \u003coption value=\"24\"\u003e24 cavidades (2 placas)\u003c\/option\u003e\n                \u003coption value=\"36\"\u003e36 cavidades (3 placas)\u003c\/option\u003e\n                \u003coption value=\"60\"\u003e60 cavidades (5 placas)\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;\"\u003eCalcular a minha produção\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;\"\u003eA sua produção\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 dicas Patissland para conseguir as suas amêndoas trompe l'œil\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;\"\u003eO enchimento:\u003c\/strong\u003e a forma alongada e pontiaguda da amêndoa exige um enchimento em dois tempos. Primeira passagem a 80% para eliminar bem as bolhas de ar na ponta inferior, depois segunda passagem para alisar a superfície plana superior. Bata firmemente o molde na bancada entre cada passagem para fazer subir as microbolhas.\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;\"\u003eA desmoldagem:\u003c\/strong\u003e certifique-se de que o entremet está perfeitamente congelado no centro (10 a 14h dependendo da riqueza em gordura) antes de retirar o silicone. Os sulcos longitudinais e a ponta da amêndoa exigem uma desmoldagem suave e progressiva, sem torções bruscas que possam quebrar os detalhes da casca.\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;\"\u003eO acabamento \"amêndoa na sua casca\":\u003c\/strong\u003e a assinatura visual da amêndoa é a sua casca castanho-avermelhada veada. Pulverize uma manteiga de cacau caramelo clara sobre toda a peça na primeira passagem, depois uma manteiga de cacau castanho-avermelhada mais intensa na segunda passagem na ponta e nos sulcos. Efeito \"amêndoa recém-descascada\" garantido.\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\u003eDica Patissland: o acabamento bicolor característico da amêndoa\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eA assinatura visual de uma amêndoa na pastelaria de autor é \u003cstrong\u003eo degradé castanho-avermelhado a bege claro\u003c\/strong\u003e. Os pasteleiros iniciantes pulverizam uma cor uniforme e obtêm um \"ovo castanho\" pouco legível. Para passar ao nível seguinte, proceda em duas passagens: \u003cstrong\u003eprimeira passagem em bege caramelo\u003c\/strong\u003e (mistura de manteiga de cacau branca + corante ocre + toque de amarelo) sobre toda a amêndoa a 25-30 cm de distância, depois \u003cstrong\u003esegunda passagem localizada em castanho-avermelhado profundo\u003c\/strong\u003e (óxido vermelho + castanho chocolate, proporção 1:2) na ponta e ao longo dos sulcos longitudinais, esbatendo as transições. Reproduz fielmente a amêndoa da Provença ou da Sicília recém-descascada, com as suas nuances naturais. Variante alternativa: passagem do castanho ao dourado para evocar a amêndoa torrada.\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\u003eDica Patissland: valorize a origem da amêndoa na sua narrativa\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eA \u003cstrong\u003eamêndoa doce\u003c\/strong\u003e é um ingrediente com forte capital cultural. Aposte nos terroirs reconhecidos: a \u003cstrong\u003eamêndoa da Provença\u003c\/strong\u003e (variedades Ferragnès, Ferraduel, Ferrastar) para uma nota floral e delicada, a \u003cstrong\u003eamêndoa da Sicília\u003c\/strong\u003e (Pizzuta, Romana) para uma intensidade mais marcada, ou a \u003cstrong\u003eamêndoa da Califórnia\u003c\/strong\u003e (Nonpareil) para um sabor mais neutro adequado para pralinés industriais. Mencione explicitamente a origem no seu menu ou ficha de produto: \"Entremet amêndoa da Provença, bolo financier, cremoso de chocolate 70%\". O público que procura produtos com origem é agora muito sensível a isso e aceita pagar a diferença por esta transparência.\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;\"\u003eIdeias de criações Patissland\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;\"\u003eO entremet \"Amêndoa da Provença\" puro:\u003c\/strong\u003e mousse de creme de amêndoa, inserto cremoso de amêndoa doce, crocante de feuilletine praliné de amêndoa, bolo financier de amêndoa torrada, acabamento veludo castanho-avermelhado claro.\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;\"\u003eO entremet amêndoa chocolate assinatura:\u003c\/strong\u003e mousse de amêndoa, inserto cremoso de chocolate negro grand cru 70%, bolo macio de amêndoa e chocolate, acabamento bicolor. A combinação clássica que agrada a todos os públicos.\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;\"\u003eA amêndoa \"Frangipane reinventada\" :\u003c\/strong\u003e mousse de creme de amêndoa estilo frangipane, coração de compota de pêra, bolo sablé bretão de amêndoa, acabamento veludo castanho-avermelhado. Homenagem à galette des rois em versão individual.\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;\"\u003eA drageia XL para casamento e baby shower :\u003c\/strong\u003e marzipã 50% amêndoas, coração de amêndoa inteira torrada caramelizada, cobertura de chocolate de leite pulverizado com efeito veludo pastel. A drageia sobredimensionada que se torna o destaque do 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;\"\u003eO bombom de chocolate praliné de amêndoa :\u003c\/strong\u003e casca de chocolate de leite temperado, recheio praliné de amêndoa 50% açúcar puro, acabamento veludo castanho-avermelhado. Ideal para caixas de prestígio e chocolates festivos.\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;\"\u003eA amêndoa \"Calisson reinventada\" :\u003c\/strong\u003e mousse de melão cristalizado, inserto de pasta de amêndoa da Provença, bolo financier de amêndoa, glacê real branco sujo. A homenagem individual ao calisson de Aix em formato moderno.\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;\"\u003eCaracterísticas técnicas\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;\"\u003eMarca :\u003c\/strong\u003e Pavoni Italia, gama Pavoflex\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 (campeão mundial de pastelaria 2015)\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 silicone platina de qualidade alimentar, fabricado em Itália\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;\"\u003eNúmero de cavidades :\u003c\/strong\u003e 12 cavidades forma amêndoa\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;\"\u003eDimensões de uma cavidade :\u003c\/strong\u003e 93 x 58 x 38 mm (comprimento, largura, altura)\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 por cavidade :\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;\"\u003eDimensões do molde:\u003c\/strong\u003e 300 x 400 mm (formato GN 1\/1)\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;\"\u003eSuperfície superior:\u003c\/strong\u003e antiaderente lisa\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;\"\u003eIntervalo de temperatura:\u003c\/strong\u003e de -40°C a +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;\"\u003eCompatibilidade:\u003c\/strong\u003e forno, congelador, câmara de arrefecimento\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;\"\u003eOrigem:\u003c\/strong\u003e fabricado em Itália\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;\"\u003eManutenção e esterilização\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eLave com água quente e sabão suave. Compatível com máquina de lavar loiça (prateleira superior, temperatura moderada). Esterilização possível no forno durante 2 minutos a 150°C entre produções. Seque completamente antes de guardar para evitar depósitos calcários. Armazene plano num local limpo e seco, protegido do pó. Evite qualquer contacto com objetos cortantes que possam riscar o silicone e danificar os detalhes da impressão, especialmente a ponta e os sulcos longitudinais da amêndoa.\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;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete o seu arsenal de amêndoa e ilusão visual:\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 a coleção \u003ca href=\"\/pt\/collections\/pavoni\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePavoni\u003c\/a\u003e e todos os nossos \u003ca href=\"\/pt\/collections\/moules-silicone\" style=\"color: #8a6624; text-decoration: underline;\"\u003emoldes de silicone profissionais\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eFaça o acabamento aveludado bicolor com os nossos \u003ca href=\"\/pt\/collections\/spray-velours\" style=\"color: #8a6624; text-decoration: underline;\"\u003esprays aveludados alimentares\u003c\/a\u003e e os nossos \u003ca href=\"\/pt\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline;\"\u003ecorantes para manteiga de cacau\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eTrabalhe as suas cascas com os nossos \u003ca href=\"\/pt\/collections\/chocolats\" style=\"color: #8a6624; text-decoration: underline;\"\u003echocolates de cobertura\u003c\/a\u003e de qualidade profissional.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eRealce as suas preparações de amêndoa com os nossos \u003ca href=\"\/pt\/collections\/aromes\" style=\"color: #8a6624; text-decoration: underline;\"\u003earomas para pastelaria\u003c\/a\u003e e as nossas pastas de frutos secos para pralinés caseiros.\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\/pt\/products\/moule-trompe-loeil-amande","provider":"Patissland","version":"1.0","type":"link"}