{"product_id":"moule-a-chocolat-tartufino","title":"Chocolate Mold - Tartufino","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eSilikomart Chocolate Mold\u003c\/span\u003e\u003ch3 class=\"pl8-title pl8-title-long\"\u003eChocolate mold - Tartufino\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003eMake half-sphere chocolates with this Silikomart silicone mold.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eThis Silikomart chocolate mold is designed to make 15 half-sphere chocolates. The flexible food-grade silicone makes unmolding effortless, with no risk of breakage.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eTotal capacity: 120 mL. Cavity dimensions: 2.5 cm × 1.5 cm. Oven, refrigerator, and freezer safe (temperatures: -60 °C to 230 °C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCavities\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e15\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e8 mL per cavity\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eTotal capacity\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e120 mL\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eThat's 156 g of chocolate\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eMaterial\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003eSilicone\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eEasy unmolding\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eHow much chocolate for a full mold?\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003ePieces produced\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e15\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e1 full mold\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eRequired volume\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e120 mL\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eMelted chocolate\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eRequired\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e180 g\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e15% tempering allowance\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003cp class=\"pl8-text\"\u003eFor half a mold (7 pieces): use about half these quantities. For multiple molds, multiply these values by the number of molds used at the same time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003ePlease note\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e Tempering naturally wastes 10 to 15% of the chocolate (residue in the mixing bowl and on the spatula). Always allow a little more than the exact calculated amount.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRequired skill level and preparation time\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eLevel\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003eIntermediate\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eControlled tempering recommended, careful unmolding\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eActive time\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e35 min\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eTempering, molding, scraping\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCrystallization\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e2 h\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eAt room temperature, away from moisture\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRecommended chocolate for this mold\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eOur selection of Valrhona couverture chocolate for signature half-spheres, perfectly suited to precision molding.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eRecommended chocolate:\u003c\/strong\u003e \u003ca class=\"pl8-link\" href=\"\/en\/products\/feves-chocolat-manjari-patissier-64-250g\"\u003eManjari 64% 250 g\u003c\/a\u003e (€13.99)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eQuick tempering: the 3 curves\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eTempering crystallizes the cocoa butter into a stable form. Without tempering, chocolate turns white, loses its shine, and does not unmold properly.\u003c\/p\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eChocolate\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e1. Melting 2. Cooling 3. Reheating (working temperature)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eDark 60-72%\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e50-55 °C 28-29 °C 31-32 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMilk 30-40%\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e45-50 °C 27-28 °C 29-30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eWhite \/ Inspiration\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e40-45 °C 26-27 °C 28-29 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003ePlease note\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eTip:\u003c\/strong\u003e To simplify things, use the Mycryo method (Valrhona cocoa butter powder): melt to 40-45 °C, add 1% Mycryo at 34-35 °C, and mix. Quick tempering without a complex curve.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eSignature recipes for this mold\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eTwo creative ideas from Patissland, designed for this half-sphere mold, using ingredients selected from our Valrhona range.\u003c\/p\u003e\n\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eYuzu-Manjari Domes \u003cspan class=\"pl8-block\"\u003eSignature\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eManjari 64% shell with tangy notes, Inspiration Yuzu ganache. The pairing of Manjari’s red fruit notes and Yuzu citrus creates a contemporary signature.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eKey ingredients: \u003ca class=\"pl8-link\" href=\"\/en\/products\/feves-chocolat-manjari-patissier-64-250g\"\u003eManjari 64% 250 g\u003c\/a\u003e (€13.99), \u003ca class=\"pl8-link\" href=\"\/en\/products\/inspiration-yuzu-feves-250g\"\u003eInspiration Yuzu 250 g\u003c\/a\u003e (€17.99)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eTartufino Caramel \u003cspan class=\"pl8-block\"\u003eGourmet variation\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eCaramelia 36% molding with a natural caramel flavor, filled with hazelnut spread. Comforting like a homemade praline.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eKey ingredients: \u003ca class=\"pl8-link\" href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramel 250 g\u003c\/a\u003e (13,99 €), \u003ca class=\"pl8-link\" href=\"\/en\/products\/pate-a-tartiner-noisettes\"\u003eHazelnut Spread\u003c\/a\u003e (12,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eMake your mold last ten years\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eA Silikomart mold is a long-lasting investment. Here's how to preserve its qualities over the years.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eFirst use:\u003c\/strong\u003e Wash with warm, soapy water and dry. No need to grease: Silikomart silicone is naturally non-stick.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eRoutine washing:\u003c\/strong\u003e Warm water and mild soap, or a dishwasher (top rack). Avoid abrasive sponges, which weaken the silicone.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eStorage:\u003c\/strong\u003e Store flat or rolled without tight creases, away from direct heat and dust. Ideally, keep it in a closed box.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eLifespan:\u003c\/strong\u003e 10 years or more with proper care. Signs of wear: ingrained greasy stains, loss of elasticity, permanent warping.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eComplete technical specifications\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eBrand\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSilikomart (Italy)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eShape\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eHalf-sphere\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eNumber of cavities\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e15\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCapacity per cavity\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e8 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eTotal capacity\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e120 mL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCavity dimensions\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e2.5 cm × 1.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMaterial\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eFood-grade silicone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eTemperature resistance\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e-60 °C to 230 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCompatible\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eOven, refrigerator, freezer, dishwasher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eBPA-free\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003csection class=\"pl8-section pl8-rule\"\u003e\u003ch3 class=\"pl8-heading\"\u003eYour questions, our advice\u003c\/h3\u003e\n\u003cdiv class=\"pl8-faq\"\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eHow many chocolates can I make at once?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eThis mold has 15 cavities of approximately 8 mL each. So, one batch makes 15 chocolates. For professional production in batches, it's common to use 3 to 5 identical molds at the same time.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eShould I grease the silicone mold before use?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eNo. Silikomart silicone is naturally non-stick. Tempering your chocolate correctly is enough for perfect release. Greasing would leave greasy marks on the surface of the chocolate.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eWhy does my chocolate bloom after crystallizing?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eBlooming indicates failed tempering: either the chocolate was melted too hot (above 55 °C), or it was not cooled enough. The taste is unaffected, but the shine and snap are lost. Remelting and retempering corrects the issue.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCan I use Candy Melts or Déco Melts instead of chocolate?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eYes, absolutely. Candy Melts (Wilton, FunCakes, PME Cake) are designed to melt without tempering and are an excellent alternative for beginners or children. The result will be slightly less shiny than with tempered chocolate.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eHow do you achieve a mirror finish on chocolates?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eThree keys: precise tempering at the temperatures shown in the table above, a perfectly clean and dry mold, and crystallization at a stable room temperature (18-20 °C), not in the refrigerator, where condensation can cause spots.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003ePlease note\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e For a perfect release on the first try, keep your mold flat at room temperature before use. A mold that is too cold (taken from a cool cupboard) creates thermal shock when it comes into contact with tempered chocolate.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eAdditional resources\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eComplete your chocolate project with our Valrhona selection: \u003ca class=\"pl8-link\" href=\"\/en\/products\/feves-chocolat-manjari-patissier-64-250g\"\u003eManjari 64% 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/en\/products\/inspiration-yuzu-feves-250g\"\u003eInspiration Yuzu 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramel 250 g\u003c\/a\u003e, or browse the \u003ca class=\"pl8-link\" href=\"\/en\/collections\/valrhona\"\u003eValrhona chocolate collection\u003c\/a\u003e at Patissland. Also discover other Silikomart chocolate molds in the range: \u003ca class=\"pl8-link\" href=\"\/en\/products\/moule-a-chocolat-choco-drop\"\u003eChoco Drop\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/en\/products\/moule-a-chocolat-praline\"\u003ePRALINE\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/en\/products\/moule-a-chocolat-nature\"\u003eNature\u003c\/a\u003e, or explore the full \u003ca class=\"pl8-link\" href=\"\/en\/collections\/materiels-moules-a-chocolat\"\u003eChocolate Equipment \u0026amp; Molds section\u003c\/a\u003e and the \u003ca class=\"pl8-link\" href=\"\/en\/collections\/silikomart\"\u003eSilikomart collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003eExplore more\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/products\/feves-chocolat-manjari-patissier-64-250g\" class=\"pl8-related\"\u003eManjari 64% 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/products\/inspiration-yuzu-feves-250g\" class=\"pl8-related\"\u003eInspiration Yuzu 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/products\/feves-chocolat-caramelia-patissier-35-250g\" class=\"pl8-related\"\u003eCaramelia 36% Caramel 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":32271401910314,"sku":"22.150.77.0065","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-tartufino-silikomart-1.png?v=1772136092","url":"https:\/\/patissland.fr\/en\/products\/chocolate-mold-tartufino","provider":"Patissland","version":"1.0","type":"link"}