Trompe l'oeil Almond Mold

Pavoni - Trompe l'œil Collection

Emmanuele Forcone Almond Trompe l'œil Silicone Mold for Pavoni

12 Pavoflex silicone cavities to reproduce the sweet almond in artisan pastry

Reproduce an almond with striking botanical realism thanks to this signature mold created in collaboration with Italian pastry chef Emmanuele Forcone, 2015 world pastry champion. Pavoflex reference PX43133, this professional mold replicates the elongated and pointed shape of the sweet almond in its shell, with its characteristic longitudinal grooves and asymmetrical curve that immediately recall the fruit of Prunus dulcis.

Designed for almond desserts, almond cream entremets, chocolate praline candies, and all creations celebrating the sweet almond of Provence, Sicily, or the Mediterranean, this mold is part of a pastry tradition over a thousand years old. The characteristic shape of the almond, its fine grooves, and its individual volume of 120 ml are faithfully reproduced by Pavoflex platinum silicone.

Why choose this signature Forcone almond mold

Every detail of the almond mold is designed for pastry chefs and chocolatiers who want to highlight the almond at the heart of their creation.

• • Botanical realism: the elongated and pointed shape, asymmetrical curve, and longitudinal grooves of the almond are precisely reproduced, just like the freshly shelled fruit.
• • High-density platinum silicone: thermal stability from -40°C to +250°C, completely odorless and tasteless, with no residual taste transferred to preparations.
• • Smooth non-stick top surface: a feature of the Pavoflex Forcone range, it facilitates smoothing with a spatula and unmolding without sticking.
• • Professional GN 1/1 format: compatible with bakery and gourmet restaurant ovens and gastronorm trays.

Interactive production calculator

How many trompe l'œil almonds can you produce with this mold, and what quantities should you plan for?

3 Patissland tips to successfully make your trompe l'œil almonds

• • Pouring: the elongated and pointed shape of the almond requires a two-step filling. First pass at 80% to properly remove air bubbles from the lower tip, then a second pass to smooth the flat upper surface. Tap the mold firmly on the work surface between each pass to bring microbubbles to the surface.
• • Unmolding: make sure the dessert is perfectly frozen through (10 to 14 hours depending on fat content) before removing the silicone. The longitudinal grooves and almond tip require gentle and gradual unmolding, without sudden twisting that would break the shell details.
• • The "almond in its shell" finish: the visual signature of the almond is its veined reddish-brown shell. Spray a light caramel cocoa butter over the entire piece in the first pass, then a darker reddish-brown cocoa butter in the second pass on the tip and grooves. Guaranteed "freshly shelled almond" effect.

Tip Patissland: the signature two-tone finish of the almond

The visual signature of an almond in artisanal pastry is the gradient from reddish-brown to light beige. Beginner pastry chefs spray a uniform color and get an indistinct "brown egg." To level up, proceed in two passes: first pass in caramel beige (mix of white cocoa butter + ochre coloring + a hint of yellow) over the entire almond from 25-30 cm away, then a second localized pass in deep reddish-brown (red oxide + chocolate brown, ratio 1:2) on the tip and along the longitudinal grooves, blending the transitions. This faithfully reproduces the freshly shelled almond from Provence or Sicily, with its natural nuances. Alternative variant: transition from brown to gold to evoke the roasted almond.

Patissland tip: highlight the almond's origin in your storytelling

The sweet almond is an ingredient with strong cultural value. Capitalize on recognized terroirs: the Amande de Provence (Ferragnès, Ferraduel, Ferrastar varieties) for a floral and delicate note, the Sicilian almond (Pizzuta, Romana) for a more pronounced intensity, or the California almond (Nonpareil) for a more neutral taste suited to industrial pralines. Explicitly mention the origin on your menu or product sheet: "Amande de Provence entremet, financier biscuit, 70% chocolate creamy." Consumers seeking sourced products are now very sensitive to this and willing to pay extra for this transparency.

Patissland creation ideas

• • The pure "Amande de Provence" entremet: almond cream mousse, sweet almond creamy insert, praline almond feuilletine crunch, roasted almond financier biscuit, light reddish-brown velvet finish.
• • The signature almond chocolate entremet: almond mousse, dark chocolate 70% grand cru creamy insert, soft almond chocolate biscuit, two-tone finish. The classic combination that appeals to all audiences.
• • The "Revisited Frangipane" almond: almond cream mousse in frangipane style, pear compote center, almond Breton shortbread biscuit, reddish-brown velvet finish. A tribute to the king cake in an individual version.
• • The XL dragee for weddings and baby showers: 50% almond marzipan, whole roasted caramelized almond center, milk chocolate coating with pastel velvet spray effect. The oversized dragee that becomes the highlight of the buffet.
• • The almond praline chocolate candy: tempered milk chocolate shell, 50% pure sugar almond praline filling, reddish-brown velvet finish. Ideal for premium gift boxes and holiday chocolates.
• • The "Revisited Calisson" almond: candied melon mousse, Provence almond paste insert, almond financier biscuit, off-white royal icing. An individual tribute to the Aix calisson in a modern format.

Technical specifications

• • Brand: Pavoni Italia, Pavoflex range
• • Designer: Emmanuele Forcone (2015 World Pastry Champion)
• • Material: food-grade platinum silicone, made in Italy
• • Number of molds: 12 almond-shaped cavities
• • Cavity dimensions: 93 x 58 x 38 mm (length, width, height)
• • Volume per mold: 120 ml
• • Mold dimensions: 300 x 400 mm (GN 1/1 size)
• • Top surface: smooth non-stick
• • Temperature range: from -40°C to +250°C
• • Compatibility: oven, freezer, blast chiller
• • Origin: made in Italy

Care and sterilization

Wash with hot water and mild soap. Dishwasher safe (top rack, moderate temperature). Sterilization possible in the oven for 2 minutes at 150°C between uses. Dry completely before storing to avoid lime deposits. Store flat in a clean, dry place, protected from dust. Avoid contact with sharp objects that could cut the silicone and damage the mold details, especially the tip and the longitudinal grooves of the almond.

To go further

Complete your almond and trompe l'œil toolkit:

• Explore the Pavoni collection and all our professional silicone molds.
• Create the two-tone velvet finish with our edible velvet sprays and our cocoa butter colorings.
• Work on your shells with our professional quality couverture chocolates.
• Enhance your almond preparations with our pastry flavorings and our dried fruit pastes for homemade pralines.