Pavoflex CHARME Silicone Mold by Emmanuele Forcone - 12 Cavities | Pavoni Italia
Signature design with classic Charlotte effect - Exclusive collaboration with World Champion Emmanuele Forcone
Rediscover the timeless elegance of the traditional Charlotte with the Pavoflex CHARME mold by Emmanuele Forcone, an exclusive Pavoni Italia creation that reinterprets this great classic of French pastry. This iconic mold reproduces with absolute geometric precision the emblematic silhouette of a fruit Charlotte, evoking perfectly aligned ladyfingers in a sophisticated crown. The result of collaboration with Emmanuele Forcone, World Pastry Champion, this design combines respect for tradition with modern technical innovation.
Its slightly recessed flat surface provides a perfect case for mirror glazes, fruity coulis, or cascades of fresh fruit, turning each creation into an edible work of art worthy of the finest displays.
Professional format 12-cavity platinum silicone Pavoni mold, ensuring perfect unmolding of delicate relief and generous 140ml volume for sophisticated multi-texture assemblies.
Signature design by Emmanuele Forcone
The heritage of the French Charlotte reinvented
The CHARME mold embodies the vision of World Champion Emmanuele Forcone: preserving the soul of great classics while adapting them to the demands of contemporary pastry. This iconic design captures the very essence of the traditional Charlotte with contours evoking perfectly aligned sponge fingers, impossible to reproduce manually with such regularity.
Charlotte relief features:
- Vertical ladyfinger contours: Faithful reproduction of the characteristic alignment of traditional sponge fingers
- Millimetric geometry: Perfect regularity for artisanal aesthetics without the constraints of manual assembly
- Pronounced vertical relief: 3D texture instantly evoking the elegance of the classic Charlotte
- Recessed flat surface: Technical innovation creating a natural case for glazes and decorations without overflow
This vertical structure immediately evokes the refinement of the great French pastry houses, turning each entremet into a contemporary tribute to this heritage dessert.
Professional technical specifications
Dimensions and capacity
Complete mold:
- Tray size: 400 × 300mm (professional GN standard)
- Number of cavities: 12 (optimized production)
- Silicone thickness: Optimized for flexibility and capturing fine vertical details
Individual mold:
- Diameter: 78mm
- Height: 38mm
- Volume: Approximately 140ml (generous for complex assemblies)
- Shape: Cylinder with vertical ladyfinger relief and slightly recessed flat surface
Pavoflex Platinum material
High-performance food-grade silicone:
- Grade: Platinum (medical and food grade)
- Thermal resistance: -40°C to +280°C
- Certification: CE food contact, FDA
- Properties: Natural non-stick, fine detail reproduction, shine upon unmolding, even baking
Professional applications
Modern Charlottes revisited
Sophisticated classic variations:
- Strawberry Charlotte: Vanilla bavarois + strawberry compote insert, finished with fresh fruit in the upper case
- Red berry Charlotte: Mascarpone mousse + raspberry-blackcurrant jelly for texture play
- Pear-chocolate Charlotte: White chocolate mousse + poached vanilla pear insert
- Exotic Charlotte: Coconut mousse + passion-mango insert in tropical relief
Contemporary gastronomic creations:
- Pistachio-sour cherry Charlotte: Intense pistachio mousse + amarena cherries for colorful contrast
- Lemon-basil Charlotte: Tangy lemon mousse + basil jelly for herbal notes
- Caramel-apple Charlotte: Salted butter caramel mousse + Granny Smith apple compote
- Tiramisu Charlotte: Mascarpone coffee mousse + soaked biscuit in Italian tradition
Sophisticated multi-texture entremets
Layered architecture:
- Structuring base: Vanilla joconde, almond dacquoise, or Breton shortbread
- Surprise insert: Homemade compote, fruity creamy filling, flavored jelly, or frozen molten center
- Main mousse: Classic Bavarian cream, Italian meringue mousse, or airy creamy filling
- Spectacular finishing: Using the recessed surface for decorations without overflow
Textured travel cakes
Direct baking up to 280°C:
- Giant financiers: Traditional batter revealing golden ladyfinger relief after baking
- Individual cakes: Lemon, pistachio, or chocolate with unique Charlotte appearance
- Revisited madeleines: Original format with characteristic vertical texture
Professional instructions
Recommended inverted assembly technique
Method for perfect details:
- Mold Preparation: Place on a rigid tray, no greasing needed
- First layer of mousse: Pipe at the bottom and vertical walls, emphasizing ladyfinger reliefs
- Central insert: Place your frozen insert (compote, creamy filling) in the center
- Additional mousse: Add up to half the height, removing air bubbles by tapping
- Optional biscuit: Dacquoise or joconde lightly soaked according to recipe
- Finishing: Mousse up to the level of the flat surface, careful smoothing
- Freezing: Minimum 6-8 hours at -18°C for perfect unmolding of delicate relief
Unmolding the ladyfinger relief
Detail-preserving technique:
- Complete freezing required for optimal rigidity
- Delicate flipping on a cold flat surface
- Gradual unmolding: Pull the silicone edges outward
- Perfect release: Complete reproduction of ladyfinger relief
- Controlled thawing: 3-4 hours in the refrigerator before finishing
The recessed flat surface automatically reveals the perfect frame for your final decorations.
Top-tier finishing ideas
Shiny glazes and coulis
- Colored Mirror Glaze: Red berries, passion yellow, raspberry pink contrasting with matte relief
- Fruity Coulis: Apricot glaze, redcurrant jelly, fluid caramel for a gourmet shine
- Whipped ganache: Dark, white, or milk chocolate piped in a rosette in the setting
- Diplomat cream: Vanilla base for classic French decorations
Fruity decorations in the setting
- Fresh red fruits: Raspberries, strawberries, red currants arranged in a generous dome
- Exotic fruits: Mango, passion fruit, physalis for bright tropical touches
- Poached fruits: Pears, peaches, apricots for refined elegance
- Mixed compositions: Seasonal blends for renewed creativity
Effects on ladyfinger relief
- Velvet spray: Authentic matte biscuit effect on walls contrasting with central shine
- Sophisticated colorings: Gradients with Colour Mill dyes for shaded effects
- Golden touches: Edible gold leaf for premium events
- Pearlescent flakes: Highlights revealing the depth of the textile relief
Care and maintenance
Delicate relief cleaning
- Warm soapy water with a very soft sponge to preserve ladyfinger details
- Thorough rinsing between vertical reliefs to remove all residues
- Complete drying before storage to prevent mold
- Dishwasher safe but manual cleaning recommended for longevity
Professional storage
- Store flat in a dry, airy place, dust protection recommended
- Never bend (risk of damaging fine reliefs)
- Avoid contact with sharp or abrasive objects
Durability: 500+ uses with proper care, a lasting investment for professionals.
Frequently asked questions for professionals
Does the ladyfinger relief unmold without damage?
Perfectly. The controlled flexibility of platinum silicone combined with full freezing guarantees complete reproduction of the vertical relief, preserving all details evoking the traditional alignment of ladyfingers.
Does the recessed surface really facilitate decoration?
Absolutely. This technical innovation creates a natural setting for glazes and coulis, preventing overflow and ensuring a clean professional finish without smudges.
Can real Charlottes be made with individual biscuits?
This mold reproduces the Charlotte aesthetic without manual assembly constraints. For a complete traditional effect, line the inside with real ladyfingers after unmolding for absolute authenticity.
Sufficient volume for complex assemblies?
With 140ml and 38mm height, ideal format for biscuit + insert + generous mousse, perfect for sophisticated multi-texture entremets worthy of high-end displays.
Compatible with direct baking for cakes?
Yes, heat resistant up to 280°C. Excellent for giant financiers, individual cakes, or madeleines with a unique Charlotte relief impossible to achieve otherwise.
Which insert do you recommend?
For 78mm diameter, optimal 50-60mm insert leaving a nice thickness of peripheral mousse. Always freeze the insert before assembly for easier handling.
Professional format 12 impressions • Signature design Emmanuele Forcone World Champion • Pavoni Platinum Silicone • Ø78×38mm • Volume 140ml • Classic Charlotte effect • -40°C to +280°C • Made in Italy
