Coffee Bean Mold 110ml

The Trompe L’Œil Coffee Bean 110 ml Silikomart mold allows you to make individual entremets shaped like coffee beans with a modern, realistic, and immediately recognizable. Inspired by the natural silhouette of a real coffee bean, this platinum silicone mold is ideal for creating coffee, chocolate, praline, with caramel or hazelnut.

With its 8 cavities of 110 ml, this mold is perfectly suited for desserts individual display desserts, restaurant creations, frozen desserts, and pastry pieces with a strong visual identity. Its pronounced central groove creates a clear trompe-l’œil effect, ideal with a cocoa velvet spray, chocolate mirror glaze, or powdered finish.

This Silikomart model stands out with its individual size of 110 ml and its 8 cavities, designed for regular production of premium desserts. It is suitable especially for pastry chefs, chocolatiers, caterers, and restaurateurs who want to offer a creation centered around coffee with a strong visual impact.

• Trompe-l’œil shape: realistic coffee bean with central groove.
• Individual size: 110 ml per cavity, ideal for a dessert portion.
• Consistent production: 8 cavities to work on multiple pieces at once.
• Clean release: flexible and non-stick platinum silicone.
• Professional finish: compatible with velvet spray, mirror glaze, and cocoa dusting.

For a Pavoni version in Pavoflex format, you can also check the MOKA Pavoflex PX4312 Pavoni mold .

• Brand: Silikomart
• Model: Trompe L’Œil Coffee Bean
• Type: silicone mold for individual desserts
• Shape: coffee bean
• Number of cavities: 8 cavities
• Volume per cavity: 110 ml
• Dimensions of one cavity: 58 x 78 mm, height 40 mm
• Material: food-grade platinum silicone
• Thermal resistance: from -60°C to +230°C
• Use: oven, freezer, blast chiller, cooling cell
• Care: dishwasher safe
• Made in: Italy

The coffee bean shape is ideal for desserts with a strong character, centered on roasted aromas, chocolaty or praline. The 110 ml volume allows for multiple textures in one piece: mousse, insert, biscuit, and crispy layer.

• Coffee chocolate entremet: coffee mousse, dark chocolate cream, cocoa biscuit.
• Moka dessert: mascarpone coffee mousse, caramel insert, coffee-soaked biscuit.
• Praline coffee bean: hazelnut mousse, praline center, crispy feuilletine.
• Caramel coffee creation: vanilla mousse, salted butter caramel insert, chocolate glaze.
• Frozen dessert: coffee parfait, white chocolate center, or whipped ganache.
• Showpiece: cocoa velvet finish with chocolate dusting for a roasted effect.

This mold is also suitable for autumn-winter collections, coffee-themed menus, and signature desserts for restaurants or pastry shops.

For a clean and well-defined result, it is best to work in reverse assembly. The preparation must be fully frozen before unmolding to preserve the central groove and the contours of the coffee bean.

• 1. Pipe the mousse: coffee, chocolate, praline, vanilla, or caramel.
• 2. Add a frozen insert: coffee cream, caramel, chocolate ganache, or praline.
• 3. Complete with the mousse: remove bubbles for a clean surface.
• 4. Close with a base: cocoa biscuit, hazelnut dacquoise, or crispy feuilletine.
• 5. Freeze through: unmold only when the pieces are fully set.
• 6. Finish: apply a velvet spray, mirror glaze, or cocoa dusting.

For a roasted coffee bean effect, a brown or black velvet finish highlights the shapes and provide a very realistic finish.

The Silikomart coffee bean mold is perfectly suited for cold preparations. Its resistance up to -60°C allows use in the freezer, blast freezer, or cooling chamber.

It is suitable for mousses, bavarois, creamy desserts, frozen parfaits, inserts, whipped ganaches, and frozen desserts. For optimal unmolding, pieces must be frozen through before being removed from the mold.

This method allows preparing desserts in advance, then unmolding, finishing, and storing them before serving or displaying.

Thanks to its resistance up to +230°C, this mold can also be used in the oven for some baked preparations: soft biscuits, reinvented financiers, individual cakes, chocolate bases or coffee-themed small cakes.

For even baking, always place the mold on a rigid tray before putting it in the oven. Let preparations cool slightly before unmolding to preserve the shape's details.

The coffee bean shape is fully enhanced with a suitable finish. The chocolate shades, coffee, caramel, and dark tones enhance the dessert's realism and provide professional display.

• Velvet sprays for entremets : matte, powdered finish with roasted coffee effect.
• Chocolate mirror glaze: shiny, indulgent, and intense finish.
• Cocoa dusting: natural finish to accentuate the central groove.
• Bronze powder coloring: premium effect on the reliefs.
• Chocolate coating: crunchy and indulgent finish for frozen desserts.

Apply finishes on frozen pieces to preserve the mold's details and achieve a clean finish.

Silikomart platinum silicone is designed for regular use in pastry. To preserve the precision of the cavities and extend the mold's lifespan, clean it carefully after each use.

• Wash before first use.
• Clean with warm soapy water or in the dishwasher.
• Avoid any contact with knives, cutters, or sharp objects.
• Do not expose directly to flame.
• Dry carefully before storing.
• Store flat to preserve the shape of the cavities.

This mold is intended for professionals and enthusiasts who want to create individual desserts visually striking around coffee, chocolate, and roasted flavors.

• Professional pastry chefs: individual entremets for display.
• Chocolatiers: chocolate creations shaped like coffee beans.
• Caterers: elegant desserts for buffets and events.
• Restaurateurs: plated desserts centered around coffee.
• Ice cream makers: perfect frozen desserts, mousses, and coffee desserts.
• Advanced enthusiasts: trompe-l’œil desserts with professional finishing.

To create a complete coffee bean entremet, combine this mold with suitable products for assembly, textures, and finishes.

• Silikomart Professional molds
• Velvet sprays for entremets
• Couverture chocolates for ganaches, glazes, and inserts
• Pralines for inserts and crunchy layers
• Gelatin for mousses and entremets

How many cavities does this mold have?
The mold contains 8 individual coffee bean-shaped cavities.

What is the volume of one cavity?
Each cavity offers a volume of 110 ml, suitable for individual entremets and plated desserts.

Is the mold freezer safe?
Yes, it withstands down to -60°C and is suitable for entremets, mousses, inserts, and frozen desserts.

Can it be used in the oven?
Yes, platinum silicone withstands up to +230°C for certain baked preparations.

How to achieve a realistic coffee bean texture effect?
Use a coffee or chocolate mousse, freeze thoroughly, then apply a brown velvet finish, black or cocoa to highlight the central groove.

What is the difference with the Pavoni MOKA Pavoflex mold?
This model is a Silikomart mold with 8 cavities of 110 ml. The MOKA Pavoflex model is a version Pavoni with its own dimensions, its professional Pavoflex format, and its specific features.