The Silikomart 100ml Peanut Mold faithfully reproduces the ridged shell of a peanut with striking realism. 6 cavities of 100ml (107×43×40mm), platinum silicone rated from -60°C to +230°C. Individual shop format: €4.50 to €7 per piece, high margins, fast turnover. Also see our peanut trompe-l'œil recipe.
Demonstration: trompe-l'œil molding and finishing (click to play the video)
Technical specifications
- Brand: Silikomart Professional
- SKU: 36.484.87.0065
- Imprints: 6 peanut cavities
- Cavity dimensions: 107 × 43 × 40 mm
- Volume per cavity: 100 ml
- Material: 100% food-grade platinum silicone
- Temperature resistance: -60°C to +230°C
- Compatibility: oven, freezer, blast freezer, blast chiller, dishwasher
| Silikomart Peanut (this product sheet) | Pavoni PX43132S Peanut | |
|---|---|---|
| Cavities | 6 | 12 |
| Volume | 100 ml | 115 ml |
| Tray format | Standard | 400×300 mm |
| Use | Individual shop, test | Professional production volume |
Signature recipes — 5 trompe-l'œil versions
Find the complete step-by-step guide in our peanut trompe-l'œil recipe.
- Homemade Snickers: milk chocolate mousse (60ml) + flowing caramel insert (25ml) + peanut butter crémeux (15ml) + soft biscuit — chocolate brown velvet spray
- 100% signature peanut: peanut butter mousse + homemade peanut praline + salted caramel insert + feuilletine crunch — caramel and natural brown velvet spray
- Frozen version: frozen peanut parfait + dark chocolate center + rocky coating with caramelized peanut pieces — storage at -18°C
- Gourmet version: 70% dark chocolate mousse + lightly salted peanut crémeux + gianduja insert — understated, solid natural brown velvet spray
- Chocolate bonbons: tempered milk chocolate shell + crunchy peanut praline — no external finish, the shell creates the trompe-l'œil effect
Trompe-l'œil finish: velvet spray applied in two passes — first pass in beige-yellow over the entire surface, second pass in light brown on the raised areas and grooves. The matte velvet finish follows the visual code of the real shell. Never use mirror glaze on this shape.
Step-by-step assembly
- Insert (the day before): crémeux or caramel in a 30mm-diameter half-sphere. Freeze for 4 hours.
- Mousse: pipe halfway up each cavity, then tap the mold
- Insert: center it along the length of the cavity
- Sealing: fill level with the top; a biscuit base is optional
- Freezing: at least 6 hours at -18°C — the fine ridges require thorough core freezing
- Unmolding: pull the silicone edges outward—the relief is preserved when frozen
- Velvet spray: two passes (beige + brown) from 20–25cm onto the frozen piece
Profitability — concrete figures
- 100ml individual format → selling price: €4.50 to €7 incl. VAT depending on positioning
- More profitable per linear metre of display case than a family-sized 8-serving dessert
- Lower-risk recipe testing: 6 pieces per batch means limited ingredient investment
- Fast turnover: individual portions encourage impulse purchases, with no pre-order required
- 6 cavities × 100ml = 600ml of mousse per batch — less than 30 minutes of active preparation
Complementary products
- Beige and light-brown velvet spray — trompe-l'œil peanut finish
- Valrhona almond-hazelnut praline — filling or insert base
- Pavoni PX43132S Peanut Mold, 12 cavities — production-volume format
- Mini Peanut Mold GG026 — 35 cavities, 6ml — petit four version
- Complete trompe-l'œil collection
Frequently asked questions
What is the difference compared with the 12-cavity Pavoni PX43132S?
Silikomart Peanut = 6 cavities of 100ml, ideal for testing and individual retail sales. Pavoni PX43132S = 12 cavities of 115ml, designed for professional-volume production. To get started and test recipes, begin with the Silikomart.
Can chocolate bonbons be made?
Yes. Pour in tempered chocolate, coat the sides, empty out the excess, fill with praline, and seal with a chocolate disk. The shell’s ridges create an immediate trompe-l'œil effect.
Which finish gives the best trompe-l'œil effect?
Matte caramel-brown velvet spray. Mirror glaze gives this ridged shape a pastry-like appearance—the real peanut shell is matte.
How much mousse is needed for 6 cavities?
100ml × 6 = 600ml. Allow 650ml for piping and smoothing.
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.
