Mini Walnut Mold PX3232

The Pavoflex PX3232 Mini Walnut silicone mold by Pavoni is a professional mold with 20 walnut shell-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 petit fours, pralines, chocolate candies, and plate accents.

The detailed relief of the walnut shell adds texture and a modern finish. In mini size, 20 ml per mold, it is designed for bites and petit fours. Its smooth top surface and flexibility ensure clean unmolding, both in production and individually.

Technical features

• •20 molds shaped like walnut shells
• •Mold dimensions: 44 x 33 x 27 mm
• •Tray dimensions: 300 x 175 mm
• •Capacity per mold: 20 ml, or 400 ml for the full tray
• •Non-stick silicone, smooth top surface for easy unmolding
• •Compatible with baking and freezing
• •Made in Italy

Applications

• •Petit fours and small pastries
• •Pralines and chocolate candies
• •Individual mousse and dessert bites
• •Semifreddo and frozen preparations
• •Plate accents and decorations

Usage suggestions: events and catering

• •Platters of petit fours for catering and events
• •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: walnut mousse candies coated with Jivara

For the 20 Mini Walnut molds.

Ingredients

• •Walnut kernels: 60 g (roasted and mixed)
• •Whole milk: 100 g
• •Egg yolks: 30 g
• •Honey: 15 g
• •Sugar: 10 g
• •Gelatin 200 bloom: 3 g
• •Whole liquid cream 30%: 150 g
• •Valrhona Jivara milk couverture: 200 g (coating)
• •Crushed walnut halves: 30 g (decoration)

Steps

• 1.Toast and blend walnut halves into a paste. Make an English cream: cook milk, yolks, honey, and sugar to 83 degrees.
• 2.Off the heat, add hydrated and drained gelatin, then walnut paste. Blend with a mixer.
• 3.Let cool to 30 degrees, fold in whipped cream.
• 4.Pipe into the 20 molds, smooth level, freeze until fully set.
• 5.Unmold cold for clean edges.
• 6.Coat with tempered Jivara couverture, sprinkle with crushed walnut halves 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 upper surface facilitates the release of mousses and frozen preparations. For chocolate candies, tempered chocolate and chilling ensure a shiny finish and sharp relief.

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 walnut shell relief 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 petits fours, mousses, and semifreddo.

How much preparation is needed for the 20 molds?
Each mold contains 20 ml, totaling 400 ml for the complete tray. The calculator above adjusts according to the number of molds filled.