Cacao 120ml 3D Silicone Mold + Cookie Cutter - Silikomart Professional
Reference: Cacao 120 - 3D Design
Brand: Silikomart Professional (Italy)
Complete Kit: 6-cavity mold + calibrated cookie cutter
Create Exceptional Trompe-l'Œil Cacao Entremets
The Cacao 120 Silicone Mold by Silikomart Professional revolutionizes the art of chocolate entremets by celebrating the organic and sculpted shape of the authentic cacao pod. At the heart of the trompe-l'œil dessert trend igniting social media and high pastry displays, this mold from the exclusive 3D Design range remarkably reproduces the natural curves of the bean.
This technical innovation enables professional and passionate amateur pastry chefs to create individual cacao entremets with spectacular visuals that transform each plate into a true edible work of art.
Patented Innovation: Its special internal edge eliminates any visible seam line, creating a perfect three-dimensional effect that seems to defy the laws of geometry.
Patissland Exclusive: Delivered with a custom cookie cutter allowing surgical precision cutting of inserts, biscuits, and bases for perfect assembly.
Silikomart Professional Technical Excellence
Sculptural Organic Design
The unique shape pays tribute to the cacao fruit in its natural state, providing a perfect canvas for:
- Grand Cru Chocolate Entremets: mousses, whipped ganaches, intense creamy layers
- Contrasting Fruity Creations: passion fruit-chocolate, raspberry-cocoa, mango-dark
- Gourmet Pairings: tonka coffee, salted butter caramel, yuzu-white chocolate
Professional Cookie Cutter Included
Absolute Precision Guaranteed:
- Perfectly calibrated insert cutting (creamy, compotes, confit)
- Biscuit bases with exact dimensions (dacquoise, brownie, shortbread)
- Filling discs adjusted to the millimeter
- Significant time saving vs approximate manual cutting
High Performance Platinum Silicone
Made in Italy according to the most demanding professional standards:
- Natural non-stick: perfect release without greasing
- Optimal flexibility: "peeling" technique for delicate extraction
- Odorless and neutral: no taste migration
- Extreme resistance: -60°C to +230°C, from cooling cell to oven
Professional Technical Features
Dimensions per pod:
- Length: 102 mm
- Width: 57 mm
- Height: 42 mm
- Volume: 120 ml (generous individual portion)
Complete configuration:
- Number of cavities: 6 cocoa pods
- Total volume: 720 ml
- Material: Liquid platinum silicone LSR + calibrated cutter
- Compatibility: Oven, freezer, microwave, dishwasher
- Certification: BPA-free, food contact safe
Professional Applications
Signature Chocolate Entremets: Grand cru cocoa mousses, praline-hazelnut bavarois, frozen chocolate-coffee parfaits, creamy whipped ganache.
Contrasted Fruity Creations: Passion-white chocolate, raspberry-dark chocolate, mango-milk chocolate, citrus-bitter cocoa.
Baked Pastry: Intense cocoa financiers, molten chocolate moelleux, individual brownies, dense chocolate small cakes.
Chocolaterie: Filled chocolate bonbons, molded pralines, ganache-filled shells, seasonal chocolate figures.
Expert Patissland Technical Guide
Professional Inverted Assembly
Recommended technique for a "jewel" result:
- Fill each cavity with chocolate mousse up to 2/3
- Use the provided cookie cutter to cut the insert (compote, curd, creamy) to exact dimensions
- Place the insert in the center of the mousse
- Fill with mousse up to the edge of the mold
- Cut the biscuit with the cookie cutter and place as finishing
- Smooth perfectly with an angled spatula
- Freeze for at least 6 hours at -18°C for optimal structure
Demolding Technique of "Peeling"
Professional method: The dessert must be frozen through (-18°C minimum) to preserve the complex organic shape.
Technique: Turn the mold over, gently "peel" the silicone by rolling it outward from the edges. The exceptional flexibility of Professional silicone allows perfect extraction without excessive pressure on the delicate structure.
Spectacular Finishes
Matte "Natural Pod" effect: Spray chocolate velvet spray (black or brown) on frozen pod from 25-30 cm distance for realistic organic texture.
Luxurious "Shiny Chocolate" effect: Dip in chocolate mirror glaze at exactly 35°C. For chocolate, the liposoluble colorants also available on our site are specifically designed for fats and provide an optimal professional result.
Exceptional finishing touches: Tempered chocolate decorations, edible gold leaf, roasted cocoa bean shards, pure cocoa powder.
Recommended Complementary Products
For perfect cocoa pods:
- Velly Chocolate Velvet Spray - Ultra-realistic matte finish
- Liposoluble Chocolate Colorants - For coloring white chocolate
- Professional Mirror Glaze - Spectacular glossy finish
- Couverture Chocolates - Valrhona, Cacao Barry grand cru
- 3D Silikomart Mold Collection - Complete your trompe-l'œil range
Maintenance and Durability
Cleaning: Warm soapy water or dishwasher (max 70°C). The cookie cutter is also dishwasher safe.
Storage: Store flat with the cookie cutter in the mold, in a dry place, away from direct light.
Durability: Several years of intensive professional use with proper maintenance.
