Cabosse Cacao XXL 700 ml Silikomart Mold – Professional Trompe-l’Œil Entremets

Cabosse Cacao 700 ml silicone mold Silikomart

The Cabosse Cacao XXL 700 ml Silikomart mold is a platinum silicone mold designed to create a spectacular entremets shaped like a cocoa pod. Its realistic design highlights the natural lines and contours of the fruit for a high-end trompe-l’œil effect, ideal for display or signature desserts.

With a generous capacity of 700 ml, it allows you to create a shareable entremets (6 to 8 servings depending on cutting), perfect for modern pastries, gourmet restaurants, and premium events.

A powerful and elegant design

The cabosse shape gives a strong identity to your chocolate creations. This mold is especially suitable for:

• Intense chocolate entremets

• Dark or milk chocolate mousse

• Praline creations

• Frozen desserts

• Cocoa mirror glaze

• Chocolate velvet spray finish

The result is optimal with a crispy or shortbread biscuit base to highlight the dessert’s silhouette.

High-performance platinum silicone

Made of 100% food-grade platinum silicone, this mold guarantees:

• Precise unmolding without deformation

• Faithful reproduction of details

• Thermal resistance from -60°C to +230°C

• Compatible with freezer, oven, and blast chiller

• Heavy use in professional laboratory

Silikomart quality ensures long-lasting durability even with regular production.

Technical characteristics

• Brand: Silikomart

• Model: Cabosse Cacao XXL

• Capacity: 700 ml

• Material: Food-grade platinum silicone

• Operating temperature: -60°C / +230°C

• Use: mousse, entremets, frozen dessert

• Cleaning: dishwasher safe

• Dimensions: 197x99 h 76 mm | 700 ml

Ideal for

• Professional pastry chefs

• Chocolatiers

• Gourmet restaurants

• Modern showcase creations

• Signature desserts centered around cocoa

Why choose the Cabosse XXL Silikomart mold?

• Generous size and strong visual impact

• Modern and premium design

• Perfect for chocolate entremets

• Brand recognized in the professional sector

• Consistent result and flawless finish

Usage tips

1. Pour the mousse, making sure to evenly distribute the preparation in the contours.

2. Freeze before unmolding to preserve the shape.

3. Apply a chocolate velvet spray or a mirror glaze.

4. Place on a thin biscuit base to enhance the presentation.