Hazelnut Mold 125

The Nocciola mold by Silikomart Professional belongs to the signature range 3D Fruits, dedicated to ultra-realistic reproduction of dried fruits and berries in premium pastry. With its 5 cavities of 125 ml shaped like 3D hazelnuts, this platinum silicone mold allows creating spectacular individual entremets, perfect for boutique display cases, plated desserts in gourmet restaurants and pastry competitions.

Careful observation of nature inspires these molds for detailed and surprisingly realistic. Once unmolded and finished with brown chocolate velvet, the result is stunning, your guests hesitate for a second before realizing it is a dessert and not a real hazelnut placed on the plate.

• Brand: Silikomart Professional
• Model: Nocciola (3D Fruits range)
• Number of cavities: 5 cavities
• Volume per cavity: 125 ml
• Total volume: 625 ml
• Cavity dimensions: 59 × 59 × height 62 mm
• Material: 100% food-grade platinum silicone
• Support included: rigid plastic base for optimal stability

The 125 ml per cavity size is calibrated for premium individual entremets sold individually in boutique pastry shops, or served as plated dessert in a gourmet menu. More generous than a petit four, more refined than a family dessert, this is the signature format of the premium individual pastry dessert.

Made of 100% food-grade platinum silicone, premium quality preferred used by professionals, this mold guarantees perfect unmolding without breakage even for airy mousses the most delicate, total neutrality in taste and odor, hygienic safety in accordance compliant with European food standards, and dimensional stability over time even after hundreds of uses.

The mold comes with a rigid plastic support that holds the 5 cavities straight during pouring, transport to the freezer, and passage through the blast chiller. This rigid base is a major practical advantage in professional production, silicone alone would tends to deform under the weight of liquid or semi-liquid contents.

The Nocciola mold is particularly well suited for preparations that set, like mousses, whipped ganaches, bavarois, and multi-layer entremets.

• Signature hazelnut praline entremet: hazelnut mousse + almond-hazelnut praline insert + hazelnut dacquoise biscuit + rock glaze
• Airy hazelnut mousse: mousse made from pure hazelnut paste + whipped cream + melted white chocolate, brown velvet finish
• Hazelnut bavarois with vanilla cream: hazelnut bavarois + Madagascar vanilla insert at the core, hazelnut Breton shortbread base
• Chocolate milk trompe-l'œil creation: tempered milk chocolate shell colored with cocoa butter + brown Colour Mill, homemade praline filling
• Piedmontese hazelnut frozen dessert: hazelnut IGP sorbet or frozen parfait from Piedmont, velvet finish for a realistic effect
• Individual hazelnut cake for brunch: hazelnut almond cake batter, direct baking in the oven at 170°C for 18-20 min, rock glaze at unmolding

For an airy mousse, gently fold your mixture with a spatula using folding motions from bottom to top to preserve the airy texture and perfect shape of the hazelnut.

For sharp details and an ultra-realistic 3D effect, several techniques can be combined:

• Temper the chocolate before pouring it into the mold for chocolate shells (classic tempering according to curves by chocolate type)
• Gently tap the mold on the work surface after each pour to remove air bubbles that would alter fine details
• Pour in several stages rather than all at once for multi-layer recipes (mousse, insert, mousse, biscuit)
• Use a wooden pick to pierce visible bubbles on the surface before freezing
• Freeze at core for at least 6 hours before unmolding to ensure the fineness of the reliefs

After complete cooling, you will get a precise and detailed finish with the Characteristic grooves of the hazelnut shell perfectly reproduced.

The finish is what transforms a simple unmolding into a spectacular hazelnut trompe-l'œil. Several options depending on the desired finish:

• Brown chocolate velvet gradient: blend of cocoa butter + tempered milk chocolate + brown liposoluble Colour Mill, sprayed on frozen entremet at -18°C
• Tempered milk chocolate shell: milk chocolate poured into a shell then filled, unmolded for a glossy shiny effect
• Praline rock glaze: melted milk chocolate + neutral oil + roasted hazelnut pieces, applied by quick dipping
• "Ripe hazelnut" effect: medium brown velvet with darker touches in the crevices to simulate the natural shades of the fruit

To enhance realism, add a small green sugar paste leaf or a caramelized sliced almond at the base of the hazelnut to evoke freshly picked

Unmolding 3D shapes requires a preparation perfectly frozen solid. Steps for perfect unmolding:

• Deep freeze at core, minimum 4 hours at -18°C, ideally 6-8 hours, or 2-3 hours in a -25°C freezer
• Remove the mold, let sit 30 seconds at room temperature (the silicone contracts slightly)
• Turn the mold over onto the receiving surface (cake drum, tray)
• Press gently and regularly on the back of each cavity, starting from the edges toward the center
• If the piece resists, use a hairdryer to briefly warm the edges of the mold, this helps fine details to release without damage

If the piece still resists, NEVER FORCE, put the mold back in the freezer for 30 minutes to harden before trying again. 3D details require the preparation to be perfectly set by the cold.

The Nocciola mold is aimed at several professional profiles:

• Premium boutique pastry chefs who want to expand their range with seasonal signature pieces (autumn-winter, Piedmont IGP hazelnut season)
• Pastry chefs in gourmet restaurants for plated presentation in signature menus
• Pastry competitions where trompe-l'œil pieces have become a standard for aesthetic judgment
• High-end hotels and palaces for afternoon tea, VIP room service, prestigious banquets
• Event pastry chefs who create an autumn menu around dried fruits (hazelnut, chestnut, walnut)

Silikomart Professional platinum silicone allows a wide thermal range compatible with deep freezing at core (professional freezer down to -60°C) and oven baking (up to 230°C). This versatility allows the mold to be used for cold preparations classic (mousses, bavarois, sorbets) as for large individual baked pastries (hazelnut cakes, financiers, fondants).

Care: dishwasher safe on the top rack, or hand wash with warm soapy water using a soft sponge. Avoid abrasive sponges that could damage the fineness of the 3D reliefs of the model.

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

To fully exploit the Nocciola mold, Patissland offers ingredients and accessories complementary products needed for high-level productions:

• 100% pure hazelnut paste Sosa or professional equivalent for signature fillings
• Traditional almond-hazelnut praline 50/50 for gourmet inserts
• Milk couverture chocolate with high cocoa butter content for tempered shells
• Cocoa butter pistoles to make your own homemade brown velvet
• Colour Mill brown and black liposoluble to color your velvet finishes
• Ready-to-use brown velvet sprays for quick finishes in series production
• Other Silikomart Professional trompe-l'œil molds from the 3D Fruits range (mango, lemon-lime, strawberry, apple) to create a coherent menu of realistic fruits
• Cake drums and individual cake boxes with transparent window for attractive presentation and delivery

How many pieces produced per use?
The mold produces 5 individual entremets per baking. For volume production, you can use several molds simultaneously on the same 60 × 40 cm pastry tray.

How long to freeze before unmolding?
Minimum 4 hours at -18°C, ideally 6-8 hours for perfect unmolding of 3D details. In a blast freezer at -25°C, 2-3 hours is enough.

Can the mold go directly into the oven?
Yes, up to 230°C. You can make cakes or hazelnut financiers baked directly in the mold, even if the main use remains cold preparations.

Is it suitable for advanced amateur use?
Although designed for professionals, the Silikomart Professional mold can be used by advanced amateurs advanced users who want to create entremets worthy of the best boutique pastries.

How to avoid air bubbles when unmolding?
Tap the mold after each pour, pour in several stages, pierce visible bubbles on the wooden rack before freezing.

What is the seasonality of hazelnuts in pastry?
The Piedmont IGP hazelnut is harvested in September-October. Hazelnut desserts work especially good in the autumn-winter season, but can be offered all year round thanks to with the permanent availability of professional hazelnut paste.