Silikomart - Illusion molds
Silikomart Peanut Mold 100 ml - 6 cavities
Professional silicone mold with 6 cavities for peanut illusion desserts
The Silikomart Peanut Mold 100 ml faithfully reproduces the striated shell of a peanut for peanut illusion desserts with a very realistic visual effect. With 6 cavities of 100 ml each, it is designed for professional pastry chefs, chocolatiers, caterers, and cake designers who want to refresh their display with a signature piece of high perceived value.
Made of 100% food-grade platinum silicone, it guarantees ultra-precise reproduction of the shell’s striations, clean unmolding even on frozen desserts, lasting flexibility wash after wash, and thermal resistance from -60°C to +230°C compatible with all production stages: blast chiller, cooling cell, and oven.
Interactive recipe calculator
How much production to prepare based on your goal and which Patissland recipe to apply?
Technical specifications
- • Brand: Silikomart, the global reference for professional silicone molds
- • Volume per cavity: 100 ml
- • Number of cavities: 6
- • Cavity dimensions: 107 x 43 x h 40 mm
- • Material: 100% food-grade platinum silicone
- • Temperature range: -60°C to +230°C
- • Compatibility: oven, freezer, blast chiller, cooling cell
Who is this mold for?
- • Professional pastry chefs looking to refresh their display with a signature piece
- • Chocolatiers to create trompe-l'oeil bonbons, coated or sprayed
- • Caterers and restaurants for signature plated desserts
- • Cake designers and passionate pastry chefs who want to master the trompe-l'oeil technique
Patissland tips for achieving the trompe-l'oeil effect
Tip 1: matte velvet finish rather than mirror
For an ultra-realistic trompe-l'oeil effect, velvet spray in a caramel or natural brown shade remains the top finish. On this grooved shape, a mirror glaze reveals too much of the pastry look. Velvet respects the matte side of the real shell.
Tip 2: unmold at -18°C to preserve details
The shell’s grooves are fine: a dessert unmolded warm loses half its relief due to deformation. Freeze for at least 6 hours at -18°C before unmolding, then spray immediately on the frozen dessert. Thaw slowly in the refrigerator for at least 4 hours before serving.
Tip 3: use the individual size to increase average ticket
The individual 100 ml size positions the dessert between €4.50 and €7 including tax depending on the target market. Much more profitable per linear meter of display than the 8-serving family dessert, and allows testing signature recipes without committing to large volumes.
Mold maintenance
- • Hand washing recommended with warm soapy water
- • Dishwasher safe for intensive professional use
- • Air dry, mold turned over
- • Store flat or hanging, away from direct heat sources
Frequently Asked Questions
Is this mold suitable for intensive professional use?
Yes, the Silikomart platinum silicone is designed to withstand several hundred production cycles in professional pastry, provided the maintenance conditions and specified temperature range are respected.
What volume should be used for an individual dessert?
Each cavity holds 100 ml, which corresponds to the standard size for individual desserts in boutique pastry. It is the ideal volume for a complete tasting without excess.
Can it be used in the oven to bake a biscuit base?
Yes, the temperature range goes up to +230°C. You can bake a dacquoise or shortbread biscuit directly in the cavity as a dessert base, then fill with mousse and inserts.
How to ensure clean unmolding of frozen desserts?
Freeze for at least 6 hours at -18°C, then unmold by gently pressing the base of the mold to gradually release. No twisting of the silicone, no sudden pulling. The unmolding should be clean on the first try.
Which finish gives the best trompe-l'oeil effect?
Spraying with velvet spray in caramel or natural brown gives the most realistic effect. Mirror glaze is technically possible but reveals the pastry look on this striated shape. Velvet respects the matte side of the natural shell.
What is the difference between platinum silicone and standard silicone?
Platinum silicone is made by platinum-catalyzed curing, offering superior purity (no peroxide residue), better heat resistance, and a lifespan 3 to 5 times longer than standard peroxide-cured silicone. It is the professional standard.
Can chocolate candies be made with this mold?
Yes, the flexibility of silicone allows you to pour tempered chocolate to make trompe-l'oeil peanut shells filled with praline. Follow the tempering curves according to the chocolate used.
How long can an unmolded dessert be stored?
A velvet-sprayed unmolded dessert can be stored 24 to 48 hours in the refrigerator under a dome, or several weeks in the freezer. Thaw in the fridge for at least 4 hours before serving to preserve the mousse texture.
To go further
Complete your range of trompe-l'oeil desserts and Silikomart finishes:
- Discover our full Silikomart catalog and our selection of silicone molds.
- Create a matte velvet finish with our edible velvet sprays in caramel and natural brown shades.
- Prepare your peanut mousses and caramel inserts with our dried fruit pastes and our natural flavors.
- Stabilize your desserts for long-term storage with our professional stabilizers.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
