{"product_id":"moule-trompe-loeil-noisette","title":"Molde Trompe l'oeil Avelã","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 Silicone Trompe l'œil Avelã Emmanuele Forcone para Pavoni\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003e20 cavidades em silicone Pavoflex para reproduzir a avelã do Piemonte 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\u003eavelã\u003c\/strong\u003e com um realismo botânico impressionante graças a este molde assinatura concebido em colaboração com o chefe pasteleiro italiano \u003cstrong\u003eEmmanuele Forcone\u003c\/strong\u003e, campeão mundial de pastelaria 2015. Referência Pavoflex PX43137, este molde profissional reproduz a forma redonda característica da avelã na sua casca lenhosa, com a gola do invólucro visível na base e as nervuras longitudinais subtis que percorrem a superfície do fruto.\u003c\/p\u003e\n        \u003cp\u003eConcebido para \u003cstrong\u003esobremesas de avelã\u003c\/strong\u003e, entremets de \u003cstrong\u003egianduja\u003c\/strong\u003e, bombons de \u003cstrong\u003epraliné de avelã\u003c\/strong\u003e e todas as criações que celebram a avelã do Piemonte, este molde insere-se na grande tradição da chocolateria italiana. A forma característica do fruto, a sua gola na base e o volume individual de 120 ml são fielmente reproduzidos pelo silicone platina Pavoflex da gama Forcone.\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 avelã assinatura Forcone\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin-bottom: 15px;\"\u003eCada detalhe do molde de avelã é pensado para pasteleiros e chocolatiers que querem \u003cstrong\u003evalorizar a avelã\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 redonda característica, a gola do invólucro visível na base e as nervuras longitudinais são reproduzidas 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 avelãs 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-noisette\"\u003eEntremet avelã pura (mousse + inserto de praliné + bolo)\u003c\/option\u003e\n                \u003coption value=\"entremets-gianduja\"\u003eEntremet gianduja (mousse gianduja + inserto de avelã + bolo)\u003c\/option\u003e\n                \u003coption value=\"chocolaterie\"\u003eBombom de chocolate moldado (casca + praliné de avelã puro)\u003c\/option\u003e\n                \u003coption value=\"rocher\"\u003eRocher gianduja XL (gianduja + pedaços de avelã torrada)\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=\"5\"\u003e5 cavidades\u003c\/option\u003e\n                \u003coption value=\"10\"\u003e10 cavidades\u003c\/option\u003e\n                \u003coption value=\"20\" selected\u003e20 cavidades (placa completa)\u003c\/option\u003e\n                \u003coption value=\"40\"\u003e40 cavidades (2 placas)\u003c\/option\u003e\n                \u003coption value=\"60\"\u003e60 cavidades (3 placas)\u003c\/option\u003e\n                \u003coption value=\"100\"\u003e100 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-noisette\": {\n                    label: \"Entremets noisette pure\",\n                    mousse: 75, insert: 25, biscuit: 20, total: 120,\n                    ratio: { mousse: \"mousse à la pâte de noisette\", insert: \"insert crémeux praliné noisette\", biscuit: \"biscuit dacquoise noisette\" },\n                    tip: \"Utilisez une pâte de noisette du Piémont 100% pure (variété Tonda Gentile IGP) pour la mousse. Torréfiez vos noisettes 15 minutes à 160°C avant d'élaborer votre praliné : la torréfaction libère 70% des arômes du fruit.\"\n                },\n                \"entremets-gianduja\": {\n                    label: \"Entremets gianduja\",\n                    mousse: 70, insert: 25, biscuit: 20, total: 115,\n                    ratio: { mousse: \"mousse au gianduja\", insert: \"insert crémeux noisette torréfiée\", biscuit: \"biscuit moelleux noisette\" },\n                    tip: \"Le gianduja traditionnel piémontais respecte un ratio 30% pâte de noisette + 70% chocolat au lait. Pour une mousse aérienne, montez votre gianduja fondu à 35°C avec une crème fouettée mousseuse incorporée en trois fois.\"\n                },\n                \"chocolaterie\": {\n                    label: \"Bonbon chocolat praliné noisette\",\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 noisette 60% pur sucre (noisettes torréfiées + sucre caramélisé uniquement), sans matière grasse ajoutée, pour respecter la tradition piémontaise.\"\n                },\n                \"rocher\": {\n                    label: \"Rocher gianduja XL trompe l'œil\",\n                    gianduja: 100, eclats: 10, total: 110,\n                    tip: \"Pour reproduire la texture d'un rocher noisette, intégrez 10% d'éclats de noisettes torréfiées concassées dans votre gianduja avant coulage. La finition pulvérisée beurre de cacao caramel imite la coque ligneuse. Idéal en chocolaterie de prestige.\"\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-noisette\" || format === \"entremets-gianduja\") {\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 disques)\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 noisette pur\u003c\/strong\u003e : \" + ganache + \" g\u003c\/li\u003e\";\n                    html += \"\u003c\/ul\u003e\";\n                } else if (format === \"rocher\") {\n                    var gianduja = c.gianduja * cavites;\n                    var eclats = c.eclats * cavites;\n                    html += \"\u003cul style=\\\"margin: 0 0 12px 0; padding-left: 18px;\\\"\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eGianduja prêt à l'emploi\u003c\/strong\u003e : \" + gianduja + \" g\u003c\/li\u003e\";\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eÉclats de noisettes torréfiées concassées\u003c\/strong\u003e : \" + eclats + \" g\u003c\/li\u003e\";\n                    html += \"\u003c\/ul\u003e\";\n                }\n\n                var plaques = Math.ceil(cavites \/ 20);\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\" : \"\") + \" PX43137 (20 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 avelãs 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 redonda e a gola na base da avelã exigem um enchimento em dois tempos. Primeira passagem a 80% para eliminar bem as bolhas de ar nas nervuras longitudinais, depois segunda passagem para alisar a superfície superior plana. Bata firmemente o molde na bancada entre cada passagem.\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. A gola do invólucro exige uma desmoldagem suave e progressiva, sem torções bruscas que possam quebrar os detalhes da base do fruto.\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 \"avelã na sua casca\":\u003c\/strong\u003e a assinatura visual da avelã é a sua casca castanho cobreado com veios. Pulverize uma manteiga de cacau caramelo âmbar sobre toda a peça na primeira passagem, depois uma manteiga de cacau castanho chocolate mais intensa na segunda passagem para marcar as nervuras e a base. Efeito \"avelã do Piemonte 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 marmoreado característico da avelã\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eA assinatura visual de uma avelã na pastelaria de autor é \u003cstrong\u003eo efeito marmoreado castanho-cobre a bege claro\u003c\/strong\u003e. Os pasteleiros iniciantes pulverizam uma cor uniforme e obtêm uma \"bola castanha\" pouco legível. Para passar ao nível seguinte, proceda em três camadas: \u003cstrong\u003eprimeira camada em bege caramelo\u003c\/strong\u003e (mistura de manteiga de cacau branca + corante ocre claro) em toda a peça, \u003cstrong\u003esegunda camada em castanho cobre\u003c\/strong\u003e (óxido vermelho + castanho avelã, proporção 1:3) nos dois terços superiores esbatendo, depois \u003cstrong\u003eterceira camada com toques escuros\u003c\/strong\u003e (castanho chocolate puro) para sugerir as veias verticais do fruto. Reproduz fielmente a avelã do Piemonte com as suas nuances naturais veadas. Variante alternativa: passagem do castanho ao preto profundo para evocar uma avelã torrada à salamandra.\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 avelã do Piemonte na sua narrativa\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eA \u003cstrong\u003eavelã do Piemonte IGP\u003c\/strong\u003e (variedade Tonda Gentile delle Langhe, por vezes chamada Tonda Gentile Trilobata) é universalmente reconhecida como a avelã de referência na chocolateria. Cultivada nas Langhe, Roero e Monferrato desde o século XVII, distingue-se pela sua forma perfeitamente redonda, pela pele fina que se solta facilmente na torrefação e por um teor de óleo em torno de 60% que lhe confere uma suavidade aromática muito apreciada na chocolateria de alta gama. Mencione explicitamente a origem e a variedade no seu menu ou loja: \"Rocher gianduja, avelã do Piemonte IGP, chocolate de leite grand cru\". É o tipo de precisão que justifica um posicionamento de preço premium e que atrai o público que procura produtos com origem garantida.\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 \"Tonda Gentile\" puro :\u003c\/strong\u003e mousse com pasta de avelã do Piemonte IGP, inserto cremoso de praliné de avelã 60%, crocante de feuilletine praliné, bolo dacquoise de avelã torrada, acabamento veludo castanho cobre marmoreado.\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 gianduja assinatura :\u003c\/strong\u003e mousse de gianduja 30% pasta de avelã, inserto cremoso de avelã torrada, bolo macio de avelã e chocolate, acabamento bicolor castanho-escuro. A homenagem piemontesa por excelência.\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 rocher gianduja XL :\u003c\/strong\u003e casca de gianduja 30% + 10% pedaços de avelãs inteiras torradas e partidas, congelação direta, acabamento veludo castanho cobre. O bombom de prestígio em formato individual para integrar em montra de chocolateria.\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 avelã :\u003c\/strong\u003e casca de chocolate de leite temperado, recheio praliné de avelã 60% puro açúcar, acabamento pulverizado marmoreado. Ideal para caixas de prestígio e chocolates para as festas de fim de ano.\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 avelã \"Café-cardamomo\" :\u003c\/strong\u003e mousse de avelã infundida com café e cardamomo verde, inserto de gianduja líquido, bolo financier de avelã, acabamento veludo castanho chocolate. A combinação italiana moderna que surpreende em menu de degustação.\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 mignardise avelã pêra :\u003c\/strong\u003e mousse leve de avelã, inserto de compota de pêra com baunilha, bolo dacquoise, acabamento veludo castanho cobre. A combinação outonal intemporal para montra ou buffet de prestígio.\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 20 cavidades forma avelã\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 68 x 60 x 52 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 duas 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 cortar o silicone e danificar os detalhes da impressão, especialmente a gola na base e as nervuras longitudinais da avelã.\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 avelã e ilusão de ótica:\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 veludo marmoreado com os nossos \u003ca href=\"\/pt\/collections\/spray-velours\" style=\"color: #8a6624; text-decoration: underline;\"\u003esprays veludo 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 e gianduja 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 avelã 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":53788410380627,"sku":"PX43137S","price":59.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/Progetto_senza_titolo_5_jpg.webp?v=1779131459","url":"https:\/\/patistopsland.com\/pt\/products\/moule-trompe-loeil-noisette","provider":"Patissland","version":"1.0","type":"link"}