Pavoflex Silicone Mold C'EST LA VIE by Emmanuele Forcone - 12 Cavities | Pavoni Italia
Modern pebble signature design with contrasting cavity - Exclusive collaboration with World Champion Emmanuele Forcone
Discover the Pavoflex C'EST LA VIE mold by Emmanuele Forcone, an exclusive Pavoni Italia creation embodying the elegance of contemporary minimalism. This revolutionary design stands out with its perfectly rounded pebble shape, free of any angles, evoking the organic softness of a stone polished by waves. Its unique signature lies in its slightly recessed upper surface, creating a spectacular visual interplay between the dessert body and its contrasting core.
Resulting from collaboration with Emmanuele Forcone, World Pastry Champion, this mold invites you to explore texture duality: combine a matte velvet-effect exterior with a glossy lacquered insert for a sophisticated visual and taste experience. This apparent simplicity reveals the full complexity of your multi-texture assemblies upon tasting.
Professional format 12-cavity silicone platinum Pavoni mold, ensuring perfect release of the curved shape and optimal 110ml volume for refined individual creations.
Signature design by Emmanuele Forcone
The philosophy of pure gesture and essential form
The C'EST LA VIE mold reflects the minimalist vision of World Champion Emmanuele Forcone: eliminating the superfluous to reveal the essential. This iconic design celebrates the beauty of pure form, where every curve is crafted to create perfect and timeless visual harmony.
Pebble design features:
- Rounded organic shape: Completely free of angles for absolute visual and tactile softness
- Centered upper cavity: Technical innovation creating a natural setting for spectacular contrast effects
- Elegant low profile: 30mm height for modern aesthetics and refined tasting
- Ultra-smooth surface: Ideal for velvet flocking or flawless mirror glazing
This shape transcends trends and adapts to all pastry aesthetics, from classic reinterpretations to bold contemporary styles, turning each dessert into a true edible jewel.
Professional technical specifications
Dimensions and capacity
Complete mold:
- Tray size: 400 × 300mm (professional GN standard)
- Number of cavities: 12 (optimized production)
- Reference: PX43122
Individual mold:
- Diameter: 74mm
- Height: 30mm (balanced modern profile)
- Volume: Approximately 110ml
- Shape: Rounded pebble with recessed upper cavity
Pavoflex Platinum material
High-performance food-grade silicone:
- Grade: Platinum (medical and food grade)
- Thermal resistance: -40°C to +280°C
- Certification: CE and FDA food contact approved
- Properties: Natural non-stick, ultra-smooth surface, mirror shine at unmolding
Professional applications
Signature contrasting entremets
Revolutionary texture plays:
- Velvet/Mirror Effect: Colored velvet flocked body + contrasting shiny mirror glaze center
- Matte/Glossy Contrast: Powdered vanilla mousse + lacquered salted butter caramel insert
- Natural Duality: Lemon bavarois + jelly raspberry confit center
- Chocolate Sophistication: Velvet dark chocolate mousse + centered shiny ganache
Modern creations by flavor:
- C'est la Vie Exotic: White coconut mousse + bright orange passion-mango center
- C'est la Vie Red: Quark mousse + strawberry-basil coulis in the cavity
- C'est la Vie Gourmet: Hazelnut mousse + golden flowing praline center
- C'est la Vie Freshness: Mint mousse + translucent lime jelly
Contemporary frozen desserts
Optimal applications:
- Frozen Parfaits: Layered frozen layers revealing complexity when sliced
- Semifreddo: Creamy semi-frozen texture in an elegant pebble casing
- Artisanal Sorbets: Modern presentation with contrasting fruity insert
- Frozen Entremets: Frozen mousses with molten center for thermal surprise
Sophisticated travel pastry
Direct baking up to 280°C:
- Filled Financiers: Traditional batter baking + ganache filling in cavity after baking
- Molten Center Cake: Ideal shape for chocolate half-baked with melting insert
- Individual Cakes: Lemon or pistachio with localized glaze creating the signature effect
Professional instructions
Recommended inverted assembly technique
Method for optimal visual effect:
- Mold Preparation: Place on a rigid tray, no greasing needed
- First Mousse Layer: Generously pipe at the bottom and rounded walls
- Central Insert: Place frozen insert in the center (recommended diameter 50-55mm)
- Additional Mousse: Add up to the recessed surface level
- Optional Biscuit: 6-7cm disc lightly soaked according to recipe
- Finalizing: Fill mousse to the brim, carefully smooth the surface
- Freezing: Minimum 6-8 hours at -18°C for perfect unmolding
Signature finish on the top cavity
Technique revealing the design:
- Unmolding: Turn the frozen mold over and gently release the pieces
- Flocking (optional): Spray velvet spray on the frozen entremet for a matte effect
- Cavity Filling: Gently pipe coulis, icing, or ganache into the cavity (10-15ml)
- Final Decoration: Place a unique decorative element on the shiny center
The contrast between the outer texture and glossy center creates the signature "C'est la Vie" aesthetic.
Top cavity finishing ideas
Contrasting shiny toppings
- Mirror glaze: Red berry, passion fruit yellow, matcha green for a shiny lake effect
- Gelled coulis: Raspberry, mango, apricot for natural fruity shine
- Fluid caramel: Salted butter or vanilla for golden indulgence
- Glossy ganache: Grand cru chocolate for intense shine
Minimalist, refined decorations
- Unique fruit: Perfect raspberry, blueberry, physalis for a natural touch
- Fresh herb: Mint leaf, edible flower for floral elegance
- Chocolate element: Thin tempered disc, delicate golden flake
- Precious touch: Edible gold leaf on the glossy center
Effects on pebble outline
- Velvet spray: Sophisticated matte effect capturing light on curves
- Gradient coloring: Smooth transitions with Colour Mill dyes
- Pearlescent glitter: Sparkles revealing the softness of organic curves
Care and maintenance
Cleaning smooth surfaces
- Warm soapy water with a very soft sponge to preserve the mirror surface
- Thorough rinsing of rounded curves
- Complete drying before storage to avoid marks
- Dishwasher safe but manual cleaning recommended for longevity
Professional storage
- Store flat in a dry, ventilated place, protected from dust
- Never bend to preserve perfect curvature
- Avoid contact with sharp or abrasive objects
Durability: 500+ uses with proper care.
Frequently asked questions for professionals
What volume of insert should be used in the cavity?
The top cavity holds 10-15ml of liquid filling, enough for a spectacular visual effect without overflow. For solid inserts, 50-55mm diameter is optimal.
Does the angle-free shape make unmolding easier?
Absolutely. The absence of angles eliminates stress points, ensuring perfect release and full preservation of the silicone’s natural shine.
How to create the signature matte/glossy effect?
Velvet flocking on the frozen entremet (protect the cavity), then fill the cavity with mirror glaze or shiny coulis after partial thawing.
Is 110ml volume enough for a complete entremet?
Ideal format for individual boutique entremets or plated gourmet desserts. Balanced structure: biscuit + insert + generous mousse without excess.
Compatible with direct baking?
Yes, heat resistant up to 280°C. Excellent for financiers or soft cakes with filling added after baking in the cavity to create the signature effect.
Professional format 12 cavities • Signature design Emmanuele Forcone World Champion • Pavoni Platinum Silicone • Ø74×30mm • Volume 110ml • Modern pebble shape • -40°C to +280°C
