PAVONI
Pavoflex PX3230 Mini Peanut silicone mold
16 peanut molds of 20 ml for mousses, chocolates, and petits fours
The Pavoflex PX3230 Mini Peanut silicone mold by Pavoni is a professional mold with 16 realistic peanut-shaped cavities, each with a capacity of 20 ml. Made in Italy from non-stick silicone, it is intended for pastry chefs, chocolatiers, and cake designers for making mousses, chocolate candies, semifreddo, and plate accents.
The detailed peanut relief provides a clean and modern finish. In mini size, 20 ml per mold, it is designed for bites and petits fours. Its smooth top surface and flexibility ensure clean unmolding, both in production and individually.
Technical features
- •16 peanut-shaped molds
- •Mold dimensions: 55 x 26 x 23 mm
- •Tray dimensions: 300 x 175 mm
- •Capacity per mold: 20 ml, or 320 ml for the full tray
- •Non-stick silicone, smooth top surface for easy unmolding
- •Compatible with baking and freezing
- •Made in Italy
Applications
- •Individual mousse and dessert bites
- •Chocolate candies and pralines
- •Semifreddo and frozen preparations
- •Petits fours and petits desserts
- •Plate accents and decorations
Usage suggestions: events
- •Platters of petits fours for catering and catering services
- •Reception buffets and cocktail dinners
- •Weddings, baby showers, Valentine's Day, Christmas
- •Seminars and corporate events
- •Gourmet coffee and shop display
Preparation volume calculator
Estimate the quantity to fill based on the number of molds used.
Recipe: Jivara-coated peanut mousse candies
For the 16 Mini Peanut molds.
Ingredients
- •Peanut butter: 60 g
- •Whole milk: 90 g
- •Egg yolks: 25 g
- •Sugar: 18 g
- •Gelatin 200 bloom: 2.5 g
- •Whole liquid cream 30%: 130 g
- •Valrhona Jivara milk couverture: 180 g (coating)
- •Roasted crushed peanuts: 30 g (decoration)
Steps
- 1.Make an English cream: cook milk, yolks, and sugar to 83 degrees.
- 2.Off the heat, add hydrated and drained gelatin, then peanut butter. Blend smooth with a mixer.
- 3.Cool to 30 degrees, fold in whipped cream.
- 4.Pipe into the 16 molds, smooth level, freeze until fully set.
- 5.Unmold cold for clean edges.
- 6.Coat with tempered Jivara couverture, sprinkle with crushed peanuts before crystallization.
Care Instructions
- •Clean with warm water and mild liquid soap
- •Oven sterilization possible: 2 minutes at 150 degrees
- •No buttering needed: the non-stick silicone ensures easy release
Note
The smooth top surface makes it easy to release mousses and frozen preparations. For chocolate candies, tempered chocolate and chilling ensure a shiny finish and sharp detail.
Frequently Asked Questions
Do you need to butter or grease this silicone mold?
No. The non-stick silicone requires no butter or grease. Cold release is enough for clean edges.
Is it suitable for tempered chocolate?
Yes. The smooth surface reproduces the peanut’s texture and allows a shiny release once the chocolate is crystallized.
How to clean the mold?
With warm water and a mild liquid soap. It can also be sterilized in the oven for 2 minutes at 150 degrees.
Is the mold oven and freezer safe?
Yes. It withstands baking and freezing, suitable for mousses, semifreddo, and small bakes.
How much preparation is needed for the 16 molds?
Each mold holds 20 ml, totaling 320 ml for the complete tray. The calculator above adjusts according to the number of molds filled.
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.
