Pavoflex Molds Tablets by Cedric Grolet - PX43106S

The Tablette trompe-l'œil mold from the Cédric Grolet collection for Pavoni lets you create chocolate bars or individual rectangular entremets with sharp edges. Made from food-grade platinum silicone, it features 16 cavities on a professional GN 1/1-format tray.

Features

• 16 cavities per tray
• Cavity: 85 x 45 mm, height 30 mm, volume 100 ml
• GN 1/1 tray format: 400 x 300 mm
• Food-grade platinum silicone, flexible and durable
• Temperature range: -40°C to +280°C
• Oven-, freezer-, and dishwasher-safe

Create a rectangular chocolate bar or entremets

For a chocolate version, pour tempered chocolate into the cavities, tap the mold to remove air bubbles, let it crystallize, then unmold: the silicone's flexibility guarantees sharp edges. For an entremets version, layer a frozen fruit or praline insert, mousse, then a biscuit base; freeze completely before unmolding. The format is also ideal for a pistachio-kadaïf bar, with a milk chocolate shell filled with pistachio paste and toasted kadaïf.

Frequently asked questions

Is the mold suitable for both chocolate and entremets?
Yes, its temperature range of -40°C to +280°C covers chocolate tempering, deep-freezing mousses, and oven baking.

How can you achieve sharp edges when unmolding?
Freeze or crystallize the preparation completely, then gently press the back of each cavity, starting from the corners and moving toward the center.

Can an insert be added to the cavity?
Yes, the 30 mm height allows a frozen rectangular insert to be placed in the center of the mousse before closing.

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