Mold 77 Half Spheres - PX303

• Reference: PX303 — Pavoflex Pavoni Italia collection
• Impressions: 77 hemispheres
• Cavity dimensions: Ø 42 mm × height 21 mm
• Volume per cavity: 20 ml
• Tray dimensions: 600 × 400 mm (GN 1/1 format)
• Material: 100% food-grade platinum silicone
• Thermal resistance: -40°C to +250°C
• Compatibility: oven, freezer, blast freezer, dishwasher
• Unmolding: naturally non-stick, no greasing required

Frozen inserts for entremets:

• Passion fruit, raspberry or lemon crémeux — frozen in the hemispheres, embedded in a mousse before it sets
• Set salted butter caramel — flowing insert placed in the center of a chocolate entremets
• Fruit compote — strawberry, apricot or mango insert for fruit-based entremets
• Chocolate ganache — tempered insert for a bite-sized treat or molded chocolate

Decorations and complete spheres:

• Assemble two hemispheres with tempered cocoa butter → complete Ø42 mm sphere for entremets, Charlotte or cake design decorations
• Tempered chocolate pearls — pouring, crystallization, unmolding → glossy decorations for display windows
• Panna cotta or individual mousse domes — cocktail reception format
• Edible isomalt bath bombs — event decorations

Petit fours and bite-sized treats:

• Filled mini chocolate domes — praline, gianduja, coffee ganache
• Hemispherical tartlets — baked shortcrust base + pastry cream + fresh fruit → cocktail format
• Coated praline domes — frozen praline in a hemispherical shape, milk chocolate coating and hazelnut pieces

1. Preparation: Place the PX303 on a rigid, flat tray at room temperature. No greasing required.
2. Filling: Pipe your crémeux, gelled coulis, or ganache to the top of each cavity. Tap gently to remove bubbles.
3. Freezing: At least 4 hours at -18°C for 20 ml inserts — quick freezing thanks to the small volume.
4. Unmolding: Turn the mold over onto a cold surface and press gently — the 77 hemispheres will release in one go.
5. Storage: Store frozen inserts in an airtight container; they can be used for up to 3 months at -18°C.

• Silikomart Hemisphere Mold — larger size (Ø60 to 80 mm) for entremets and dessert bombs
• Valrhona Raspberry Inspiration — fruit crémeux base for inserts
• Valrhona Almond-Hazelnut Praline — classic praline insert
• Mirror Glazes — for finishing entremets domes
• Pavoni Entremets Mold Collection

Can two hemispheres be assembled to make a sphere?
Yes. Unmold two batches and assemble them flat side against flat side using tempered cocoa butter (30–32°C) or white chocolate. Return to the refrigerator for 5 minutes to bond them together. A complete Ø42 mm sphere is obtained.

How much should I prepare to fill the 77 cavities?
77 × 20 ml = 1,540 ml. Allow for 1,600 ml to account for piping and smoothing.

How long does it take to freeze the inserts?
4 hours at -18°C for 20 ml. In a blast chiller at -40°C, 45 minutes is sufficient. Small volume = quick setting.

Is the mold oven-safe?
Yes, up to +250°C. For dome-shaped mini biscuits or financiers, fill the batter halfway up (the batter will rise). However, its primary use remains freezing.