Mini Peanut Mold 30ml

Create stunning peanut-shaped trompe-l'œil with this professional Silikomart 12-cavity 30 ml mold. Ideal petit four size for original individual desserts, mini reception bites, sweet finger food, or premium chocolaterie. Ultra-realistic textured shell faithfully reproduces the characteristic grooves of a peanut shell, perfect to surprise your customers or guests.

The 30 ml per cavity size makes it the perfect petit four size, ideally suited for cocktail buffets, end-of-meal petit fours in gourmet dining, or high-end gift boxes with multiple bites. For larger sizes, also discover the 6-peanut mold 100 ml individual size or the XXL large sharing size.

• Brand: Silikomart
• Number of cavities: 12
• Volume per cavity: 30 ml
• Total volume: 360 ml
• Cavity dimensions: 72 × 29 × height 27 mm
• Shape: peanut with very realistic textured shell
• Material: 100% food-grade platinum silicone
• Temperature range: -60°C to +230°C
• Use: freezing, deep freezing, conventional oven

The detailed textured shell reproduces the grooves and bumps characteristic of a real peanut, with a stunning finish after demolding and applying a light beige brown velvet for a perfect trompe-l'œil effect.

The 30 ml per cavity size is calibrated for professional sweet petit fours and finger food uses:

• Event cocktail buffets, 1-2 peanuts per guest at the end of a cocktail dinner
• End-of-meal petit fours in gourmet dining, served with coffee
• High-end gift boxes with an assortment of petit fours, 8-12 peanuts per box
• Premium boutique pastries in a range of chocolate bites sold by the gram
• Sweet petits fours for receptions, weddings, prestigious birthdays

For larger individual desserts, choose the 6 peanut 100 ml individual mold which offers full single-serving entremets. The XXL large piece format will soon be available for sharing pieces and event desserts.

• Mini peanut butter bites, homemade peanut butter ganache + salted caramel insert at the center, beige brown velvet finish
• Milk chocolate peanut trompe-l'œil, tempered milk chocolate shell + peanut paste filling + crushed roasted peanuts
• Homemade Snickers-style candy revisited, caramel ganache + crunchy peanuts + nougatine + dark chocolate coating
• White chocolate peanut petit fours, tempered white chocolate colored cream + peanut butter insert + velvet finish
• Individual peanut ice creams, frozen parfait with peanut paste + nougatine + brown velvet finish
• Peanut praline petit four, whipped praline ganache + diced roasted peanuts
• Chocolate-caramel-peanut bite, dark chocolate shell + flowing caramel insert + crushed salted peanuts

For the flavor base, Patissland offers a detailed homemade peanut butter recipe which is the signature taste of most of these preparations.

The beige brown gradient velvet finish is what transforms a simple unmolding into a striking peanut trompe-l'œil:

• Prepare a mixture of cocoa butter + tempered white chocolate + light brown liposoluble Colour Mill (yellow blend + a small touch of dark brown)
• Keep at 35-40°C in a bain-marie
• Remove pieces from the freezer at a minimum of -18°C
• Spray in an even layer from 25-30 cm away using a food-grade paint gun
• For a "real peanut" effect, add a few darker touches in the grooves to create a natural gradient
• Optional: light dusting of bitter cocoa powder after velvet drying for a "roasted" effect

For technical inspiration, check out our lemon trompe-l'œil recipe and raspberry trompe-l'œil recipe which detail step-by-step the gradient velvet technique applicable to all trompe-l'œil shapes in the collection.

The wide temperature range -60°C to +230°C makes the mold versatile:

• Cold preparations, mousses, creamy fillings, whipped ganaches, bavarois
• Deep freezing, perfect setting before unmolding, long-term storage
• Inserts for larger pieces, pour your inserts into the mini mold, freeze, unmold, and insert into larger entremets
• Ice creams and parfaits, individual sorbets and ice creams with realistic velvet finish
• Cakes and fondants, direct oven baking up to 230°C for chocolate-peanut fondants, individual financiers
• Tempered chocolate preparations, thin shells, filled bonbons, American-style confectionery

Filling method:

• Place the mold on a rigid tray to facilitate handling and transport
• Pour the preparation up to the edge; platinum silicone is naturally non-stick, no greasing needed
• Tap lightly to remove air bubbles from the fine grooves of the shell
• Freeze or refrigerate according to the recipe

Unmolding fine reliefs:

• Freeze thoroughly for at least 2 to 4 hours at -18°C (30 ml pieces freeze faster than larger ones)
• Remove the mold, let sit for 30 seconds at room temperature
• Invert the mold onto a cake drum or tray
• Gently press the back of each mold cavity to release the pieces
• The details of the textured shell appear perfectly sharp thanks to the platinum silicone's non-stick property

• Premium boutique pastry chefs offering a range of chocolate petit fours sold by the gram
• Chocolatiers specializing in high-end bonbons and confectionery with molded trompe-l'œil shells
• Gourmet catering for petit fours served with coffee after dessert
• Event caterers with cocktail dinner buffets and sweet finger food
• High-end hotels and palaces for sweet amuse-bouches in VIP service
• Pastry competitions where trompe-l'œil pieces have become an aesthetic judging standard

This page is part of our complete professional trompe-l'œil mold collection which includes all fruit, dried fruit, and signature shape references (lemon, raspberry, mango, hazelnut, peanut, etc.).

• 6-peanut mold 100 ml individual size for more generous single-serving desserts, available on the dedicated 100 ml peanut mold page
• Homemade peanut butter, signature ingredient for your fillings, follow the Patissland homemade peanut butter recipe
• Brown velvet sprays and cocoa butter pistoles for gradient velvet finish
• Colour Mill liposoluble brown, yellow, beige to color your homemade velvet finishes
• Couverture chocolate dark, milk, white in pistoles for tempered shells and fillings
• Professional dried fruit pastes Sosa and other brands (peanut, almond-hazelnut praline, pistachio)
• Roasted and caramelized peanuts for inclusions and crunchy decoration
• Salted butter caramel and gourmet inserts for signature molten centers
• Other molds from the trompe-l'œil collection, see the complete trompe-l'œil mold collection to expand your range
• Inspiring recipes, Cédric Grolet lemon trompe-l'œil and raspberry trompe-l'œil to master the velvet technique

• Hand wash with warm soapy water using a soft sponge, preferred method to preserve the fine details
• Dishwasher safe on the top rack, but slightly reduces lifespan over the long term
• Complete drying before storing flat in a dry, ventilated place
• Avoid abrasive sponges that could damage the fine grooves of the shell
• Never fold the mold, keep it flat in its original packaging or on a flat shelf

With regular professional use (1-2 uses per day), the mold retains all its properties for several years without noticeable degradation.

What is the difference between the 30 ml and 100 ml sizes?
The 30 ml (this sheet) is sized for bite-size and sweet finger food, ideal for buffets and coffee accompaniments. The 100 ml size is sized as a full individual single-portion dessert. Many professionals have both to cover all uses depending on orders.

How many pieces produced per use?
12 mini peanuts per baking or freezing. For large productions, several molds in parallel on a 60 × 40 cm tray allow doubling or tripling the output.

Can the mold go directly into the oven?
Yes, platinum silicone withstands up to 230°C, so you can make peanut fondants or cakes baked directly in the mold. The main use remains cold preparations and tempered chocolate shells.

How long to freeze before unmolding?
For the 30 ml size, 2 to 4 hours at -18°C is enough (smaller sizes set faster than larger ones). In a blast freezer at -25°C, 1 to 2 hours is sufficient.

Is it suitable for advanced amateur use?
Yes, the bite-size format is very technically accessible and quickly produces impressive results. Advanced amateurs who want to surprise their guests will find this mold a simple tool to achieve a "wow" effect worthy of the best boutique pastries.

How to recolor white chocolate to peanut beige?
Temper your white chocolate, add a few drops of yellow Colour Mill liposoluble + a touch of light brown to achieve the natural golden beige of the peanut. Mix with a spatula until the desired intensity, pour immediately.