Pavoflex Tablet Mold PX43106 by Cedric Grolet

Model: Pavoflex PX43106 Bar

Designer: Cédric Grolet

Number of cavities : 16

Cavity dimensions: 85 × 45 mm, height 30 mm

Volume per cavity: 100 ml

Mold dimensions: 400 × 300 mm (standard pastry size)

The 100 ml per cavity size is generous and balanced, perfect for individual sale (one bar = one gourmet portion), for plated dessert service (a rectangular entremet served on a slate), or for high-end gift boxes (4 or 8 bars per box).

Made from premium food-grade platinum silicone, ensuring:

Total flavor neutrality, no aroma transfer between successive preparations

Impeccable hygienic safety, compliant with current European food standards

Dimensional stability, platinum silicone does not deform over time even after hundreds of uses

Native non-stick, easy unmolding without prior greasing

Platinum silicone is the premium quality preferred by professionals, superior to classic silicone in terms of durability and purity.

Exceptional operating temperature range, from -40°C to +280°C. This range allows:

Direct transfer from the blast chiller to the oven without thermal shock

Oven baking at classic pastry temperatures (160 to 200°C)

Deep freezing to set mousses and desserts before unmolding

Chocolate tempering at precise temperatures (dark, white, milk chocolate crystallization)

This thermal versatility makes Pavoflex a complete production tool, usable for baked desserts as well as for unbaked chocolate preparations.

The mold's external dimensions 400 × 300 mm correspond to the standardized GN 1/1 half pastry tray format. This means:

Compatible with professional baking trays (60 × 40 cm, 2 molds per tray)

Compatible with standard pastry racks for storage in cold rooms or blast chillers

Compatible with professional ovens with multiple baking levels

Compatible with standard market blast chillers

This standardization guarantees the perfect integration of the mold into any professional pastry production flow, from advanced home use to gourmet catering.

The optimal flexibility of Pavoflex silicone ensures easy release, even for the most delicate preparations (airy mousses, gelled inserts, whipped ganaches), without any alteration of the rectangular design. Specifically, after deep freezing, you invert the mold onto a cake drum or tray, apply slight pressure on the back of each cavity, and the piece releases with its perfectly sharp edges. This graphic sharpness is what visually distinguishes an ordinary dessert from a signature Cédric Grolet creation.

The thermal conductivity of Pavoni silicone ensures even coloring for all your baked preparations. Whether you make:

Baked desserts made with compressed shortcrust pastry + biscuit + creamy layer + mousse

Baked energy bars with a pressed biscuit base

Individual rectangular financiers

Individual cakes in bar format

The 16 molds bake evenly, giving each piece the same color and texture, a sign of consistent professional production.

The number 1 viral recipe compatible with this mold, the famous Dubai chocolate tablet with pistachio and kadaïf, created by the Emirati brand Fix Dessert Chocolatier and became a worldwide phenomenon on social media. The 85 × 45 × 30 mm format is perfectly suited to this preparation, with a thin tempered milk chocolate shell, filling based on pistachio paste + grilled kadaïf + tahini, sometimes enriched with extra pistachio cream for a "flowing" effect.

The Patissland recipe blog offers a detailed step-by-step recipe for the Dubai Chocolate Tablet with a precise ingredient list, tempering technique, and finishing tips. A full production on this 16-cavity mold yields 16 Dubai tablets ready to sell, equivalent to a one-day boutique order for a pastry chef active in this trend.

For signature chocolate bars with visible inserts when cut, use the 30 mm height to stack several layers:

Layer 1, thin tempered dark chocolate shell (3-4 mm)

Layer 2, pressed crunchy biscuit (5-7 mm)

Layer 3, whipped white chocolate ganache + salted butter caramel (10-12 mm)

Layer 4, rectangular fruity gelled insert (6-8 mm)

Layer 5, thin closing chocolate layer (2-3 mm)

When sliced, the layers appear clearly, creating a "architectural construction" visual effect highly valued in contemporary pastry. A strong visual signature that justifies a premium positioning.

For individual rectangular entremets (miniature versions of yule logs), the 85 × 45 × 30 mm format offers an ideal volume for 8 to 10 people as an event dessert. Classic adapted composition:

Fruity or praline insert at the core (create it first in a compatible mini rectangular mold)

Mousse around the insert (chocolate, vanilla, fruit depending on the theme)

Shortbread-type biscuit or dacquoise for the structural base

Mirror glaze or velvet flocking for the external finish

Unmolding frozen at the core for perfect edges, finishing at room temperature before serving.

For pastry chefs in catering who plate desserts, the Grolet Tablet format has become a contemporary signature. Placed diagonally on the plate, accompanied by touches of coulis, scoops of ice cream, or aromatic powders, the rectangular tablet visually structures the plate and provides a strong graphic reference. Widely used in modern starred cuisine and luxury pastry.

For individual tablet-sized cakes or premium rectangular financiers, direct baking in the mold gives a perfect finish with sharp edges. Ideal for:

Individual almond-chocolate cakes glazed like rocks

Rectangular pistachio-raspberry financiers

Rectangular madeleines (instead of the classic shell shape)

Vanilla-lemon squares for brunch or tea time service

Format sold in-store individually or by 4-6 in gift boxes depending on the season.

For high-end gift boxes (Valentine's Day, year-end holidays, prestigious birthdays), create boxes of 4, 6, or 8 individual bars assorted in different flavors (intense dark chocolate, milk praline, white lemon, ruby raspberry). Presented in a cardboard box with a personalized ribbon, a house brand image that sells as a complement or replacement for classic industrial bars. An excellent profitable seasonal sales channel for boutique pastries.

The rectangular design with sharp edges calls for finishes that highlight the graphic sharpness:

Velvet flocking, a very trendy matte and modern look, enhances the pure geometry of the edges. Make your velvet spray with cocoa butter + white chocolate + liposoluble Colour Mill dye, or use a ready-to-use velvet spray

Mirror glaze, highlights the sharpness of the edges and gives a very contemporary "liquid" effect. Preparation based on gelatin, sugar, glucose syrup, condensed milk, white chocolate or neutral couverture

Shiny chocolate tempering, for pure bars with a glossy finish, classic tempering technique with dark, milk, or white chocolate

Chef Cédric Grolet often uses these finishes to play on texture contrasts, a thin and crunchy chocolate shell enclosing a flowing or creamy center.

The geometric design requires a well-structured preparation. Steps for a perfect release:

1. For entremets, make sure your mousse or creamy filling is completely frozen (deep freezing, minimum 4 hours at -18°C)

2. Remove the mold from the freezer and let it sit for 30 seconds at room temperature (the silicone contracts slightly, making it easier to release)

3. Turn the mold over onto a cake drum or a clean tray

4. Apply gentle and steady pressure on the back of each cavity, starting from the corners toward the center

5. The piece releases with sharp and clean edges, without deforming the design

Thanks to the non-stick properties of platinum silicone, no prior greasing is necessary.

With an internal width of 45 mm and a height of 30 mm, you have the space to insert a crunchy biscuit or a fruit insert in rectangular format. Classic method:

1. Prepare your insert (fruit gelée, caramel ganache, chocolate crémeux) in a compatible mini rectangular mold (40 × 25 × 12 mm ideal)

2. Freeze the insert thoroughly

3. Pour the first half of your main mousse into the Tablet cavity

4. Place the frozen insert in the center, press slightly

5. Cover with the second half of the mousse

6. Smooth with a spatula, freeze the whole thoroughly

7. Unmold and finish with velvet or mirror glaze

When cut, the insert appears at the heart of the dessert, creating visible and elegant texture layers highly valued in haute couture pastry.

To make 100% tempered chocolate tablets in this mold (without filling), follow the classic tempering according to the chocolate used:

Dark chocolate, melting at 50-55°C, pre-crystallization at 28-29°C, setting at 31-32°C

Milk chocolate, melting at 45-50°C, pre-crystallization at 27-28°C, setting at 29-30°C

White chocolate, melting at 40-45°C, pre-crystallization at 26-27°C, setting at 28-29°C

Pour tempered chocolate into the cavities, gently tap the mold to release air bubbles, smooth the surface, let crystallize at 18-20°C for 1-2 hours, then 30 minutes in the fridge for finishing. Easy unmolding, impeccable shine, and the characteristic snap of well-tempered chocolate.

To make the Dubai Chocolate Tablet with this mold, the Sosa 1 kg pistachio paste offered by Patissland is the reference ingredient. 100% pistachio paste with no added sugar, naturally flavored, providing the authentic aroma of the original recipe. The Patissland blog offers a detailed recipe with precise ingredient list, chocolate tempering technique, and finishing tips for a professional result.

Patissland offers several Cédric Grolet signature molds beyond the Tablet format, complementary to expand an ambitious cake design range:

Lemon Trompe-l'œil Mold, 8 cavities 85 ml, for individual lemon-shaped entremets

KE057 Large Lemon Mold, 1215 ml shareable event format

3D Hazelnut Mold AF001, 8 cavities 82 ml in double articulated mold

Each targets a different visual universe, realistic fruits, 3D spheres, pure geometric shapes. Possibility to create a coherent range across the entire Pavoni x Grolet collection.

To fully exploit this mold in chocolate making, Patissland offers several professional couverture chocolates in pistoles. Choose according to the desired result:

Dark chocolate 70%, for intense and very contemporary bitter tablets

Milk chocolate 35-40%, for Dubai tablets and creamy fillings

White chocolate 28-33%, for colored tablets with Colour Mill liposoluble or bases for whipped ganaches

The quality of couverture chocolate is crucial for the shine and snap characteristic of a professional tablet.

To make colored tablets from tempered white chocolate, the Colour Mill liposoluble colorants offered by Patissland are essential. The Colour Mill range covers all main colors (red, black, opaque white, pastels, metallics). Add a few drops to tempered white chocolate, mix gently, pour into Tablet cavities, unmold after crystallization. Classic water-soluble gel colorants DO NOT work for this use (chocolate separation).

To complete your Pavoni equipment, Patissland offers other Pavoflex silicone molds from the professional range (spheres, cylinders, signature shapes from international chefs), as well as Pavoni silicone mats for baking biscuits or creamy layers to cut into strata for your multilayer desserts.

To create a velvet flocking on your frozen tablets, Patissland offers:

Ready-to-use velvet sprays in several colors (red, black, white, brown, gold)

Cocoa butter in pistoles or block to make your own velvet spray at home (combined with white chocolate + Colour Mill)

Compatible electric food sprayers, for those who make their own spray at home

Flocking is done on frozen tablets at core, at 35-40°C cocoa butter mixture temperature, at 25-30 cm distance for uniform velvet effect.

Two complementary Pavoni Italia ranges:

Pavoflex (this product), platinum silicone molds with multiple imprints, pastry format 400×300 mm. Designed for mass production of individual pieces. Versatile, suitable for baked desserts, frozen, chocolate pastries

Pavocake, silicone molds for large unique pieces (shareable desserts, event cakes), often smaller format and unique imprint. Suitable for unmolding spectacular large-format pieces

Choose Pavoflex for individual series production (store sales, catering), Pavocake for shareable event pieces (weddings, receptions).

Yes, Pavoni platinum silicone is dishwasher safe without degradation. To preserve maximum mold longevity, place it on the top rack (away from direct heating elements) and use a standard cycle without excessive overheating. For manual cleaning, use warm soapy water + soft sponge, rinse thoroughly, dry flat or hanging. Avoid abrasive sponges that could mark the fine silicone surface.

For entremets and mousses, allow at least 4 hours at -18°C in a blast freezer for perfect core setting. For full 16-cavity molds with very wet preparation, plan 6-8 hours to ensure flawless unmolding of sharp edges. For tempered chocolates, crystallization is much faster; 30 minutes at 18-20°C then 30 minutes in the fridge is usually enough.

Yes, Pavoni platinum silicone is designed to withstand temperatures up to +280°C, covering all standard pastry baking (160-200°C). Place the mold on a rigid perforated tray to facilitate air circulation and even baking. Recommended baking for cakes, financiers, compressed biscuits, fondants. For very liquid batters (clafoutis), watch for possible spilling during transport to the oven.

With this 16-cavity mold, a full production session yields 16 Dubai bars ready to sell or give. For a pastry chef regularly making this trend, count on 2 sessions per week = 32 bars weekly, a capacity more than enough to meet the store demand of an average business on this viral trend. It is possible to invest in a second identical mold to double production without changing the workflow.

Technically yes, but the result will be clearly inferior to tempered chocolate. Bars made with untempered melted chocolate will show:

A dull surface (no shine)

A softer texture, without the characteristic snap

Progressive whitening (cocoa butter bloom) after 2-3 days

A risk of rapid melting at room temperature (poor stability)

For professional bars sold in stores or given as gifts, tempering is essential. For occasional family use, melted chocolate may be sufficient for quick consumption.

In regular professional use (1-2 uses per day, careful cleaning after each use), the Pavoflex mold retains all its properties for several years. Platinum silicone is known for its durability superior to classic silicones. End-of-life signs appear very late, loss of flexibility, less easy unmolding, persistent crystallization marks even after cleaning. Investment amortized over hundreds or even thousands of productions.

The 85 × 45 × 30 mm format with a volume of 100 ml corresponds to a generous individual bar, larger than a classic industrial chocolate bar (often 70 × 35 × 8 mm for 30 g). It is a format suited for:

An individual gourmet portion to enjoy in several bites

A high-end signature bar positioned as a premium boutique product

An individual entremet served as an event dessert (100 ml capacity = standard entremet portion)

A gourmet gift in a gift box to offer, more impressive than a simple chocolate bar

The final weight depends on the composition (100 ml of chocolate = about 110 g, 100 ml of entremets = about 80-90 g depending on density).

Yes, absolutely. Pavoni silicone withstands temperatures down to -40°C without damage, covering all professional quick-freezing cells (usually -20 to -30°C). Quick freezing is ideal for entremets because it quickly locks the mousse structure without forming large ice crystals, thus preserving the airy texture at tasting. 400 × 300 mm format compatible with standard market cells.

Rigid polycarbonate molds are the historical reference for chocolatiers for molding industrial bars, maximum shine at unmolding, perfect reproduction of angles. Pavoflex silicone offers different advantages:

Superior versatility, usable for both chocolate and entremets, mousses, baked biscuits

Easier unmolding thanks to the flexibility of silicone, less risk of breakage for fragile preparations

Extreme thermal resistance, freezer AND oven, which polycarbonate does not allow

Standardized 400×300 mm pastry format, natural integration into pastry workflows

For a 100% chocolate chocolatier, polycarbonate remains preferable. For a versatile pastry chef who combines entremets and chocolate making, the Pavoflex Grolet silicone is more suitable.