Trompe l'oeil Hazelnut Mold

Pavoni - Trompe l'œil Collection

Emmanuele Forcone Trompe l'œil Silicone Hazelnut Mold for Pavoni

20 Pavoflex silicone cavities to reproduce the Piedmont hazelnut in gourmet pastry

Reproduce a hazelnut with striking botanical realism thanks to this signature mold designed in collaboration with Italian pastry chef Emmanuele Forcone, 2015 world pastry champion. Reference Pavoflex PX43137, this professional mold reproduces the characteristic round shape of the hazelnut in its woody shell, with the visible involucre collar at the base and the subtle longitudinal veins running across the fruit's surface.

Designed for hazelnut desserts, gianduja entremets, hazelnut praline candies, and all creations celebrating the Piedmont hazelnut, this mold is part of the great tradition of Italian chocolate making. The characteristic shape of the fruit, its collar at the base, and its individual volume of 120 ml are faithfully reproduced by the Pavoflex platinum silicone of the Forcone range.

Why choose this signature Forcone hazelnut mold

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

• • Botanical realism: the characteristic round shape, the visible involucre collar at the base, and the longitudinal veins are precisely reproduced, just like on a freshly shelled hazelnut.
• • 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 hazelnuts can you produce with this mold, and what quantities should you plan for?

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

• • Pouring: the round shape and collar at the base of the hazelnut require a two-step filling. First pass at 80% to properly remove air bubbles from the longitudinal veins, then a second pass to smooth the flat upper surface. Tap the mold firmly on the work surface between each pass.
• • Unmolding: make sure the entremet is perfectly frozen through (10 to 14 hours depending on fat content) before removing the silicone. The collar of the mold requires gentle and gradual unmolding, without sudden twisting that would break the details at the base of the fruit.
• • The "hazelnut in its shell" finish: the visual signature of the hazelnut is its copper-brown veined shell. Spray an amber caramel cocoa butter over the entire piece in the first pass, then a darker chocolate brown cocoa butter in the second pass to highlight the veins and base. Guaranteed "freshly shelled Piedmont hazelnut" effect.

Patissland Tip: the signature marbled finish of the hazelnut

The visual signature of a hazelnut in artisanal pastry is the marbled copper-brown to light beige effect. Beginner pastry chefs spray a uniform color and end up with an indistinct "brown ball." To reach the next level, apply in three passes: first pass in caramel beige (white cocoa butter mixed with light ochre coloring) over the entire piece, second pass in copper brown (red oxide + hazelnut brown, ratio 1:3) on the upper two-thirds, blending softly, then third pass with dark touches (pure chocolate brown) to suggest the vertical marbling of the nut. This faithfully reproduces the Piedmont hazelnut with its natural veined nuances. Alternative variant: transition from brown to deep black to evoke a hazelnut roasted under a salamander.

Patissland tip: highlight the Piedmont hazelnut in your storytelling

The Piedmont IGP hazelnut (Tonda Gentile delle Langhe variety, sometimes called Tonda Gentile Trilobata) is universally recognized as the benchmark hazelnut in chocolate making. Grown in the Langhe, Roero, and Monferrato regions since the 17th century, it stands out for its perfect roundness, thin skin that easily peels off during roasting, and an oil content around 60% that gives it the sought-after aromatic roundness prized in high-end chocolate. Explicitly mention the origin and variety in your shop menu: "Gianduja praline, Piedmont IGP hazelnut, grand cru milk chocolate." This kind of detail justifies a premium price positioning and appeals to customers seeking sourced products.

Patissland creation ideas

• • The pure "Tonda Gentile" entremet: mousse with Piedmont IGP hazelnut paste, 60% hazelnut praline creamy insert, praline feuilletine crunch, roasted hazelnut dacquoise biscuit, marbled copper-brown velvet finish.
• • The signature gianduja entremet: 30% gianduja mousse with hazelnut paste, roasted hazelnut creamy insert, soft hazelnut chocolate biscuit, two-tone brown-black finish. The quintessential Piedmont tribute.
• • The XL gianduja rocher: 30% gianduja shell + 10% crushed roasted whole hazelnut pieces, direct freezing, copper brown velvet finish. The prestigious individual-sized bonbon to feature in chocolate shop displays.
• • The hazelnut praline chocolate bonbon: tempered milk chocolate shell, 60% pure sugar hazelnut praline filling, marbled spray finish. Ideal for prestigious gift boxes and holiday chocolates.
• • The hazelnut "Coffee-cardamom": hazelnut mousse infused with coffee and green cardamom, flowing gianduja insert, hazelnut financier biscuit, chocolate brown velvet finish. The modern Italian pairing that surprises in tasting menus.
• • The hazelnut pear petit four: light hazelnut mousse, vanilla pear compote insert, dacquoise biscuit, copper brown velvet finish. The timeless autumn pairing for display or prestigious buffet.

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: 20 hazelnut-shaped cavities
• • Cavity dimensions: 68 x 60 x 52 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 collar at the base and the longitudinal ridges of the hazelnut.

To go further

Complete your hazelnut and trompe l'œil toolkit:

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