Mini Hazelnut Mold - GG026

• Reference: GG026 — Pavoni Italia Gourmand collection
• Created by: Felix Lo Basso
• Dimensions per cavity: 31 × 23 × 19 mm
• Volume per cavity: 6 ml
• Number of cavities: 35
• Tray compatibility: 600 × 400 mm (standard pastry tray)
• Material: 100% food-grade platinum silicone
• Temperature resistance: -60°C to +230°C
• Compatibility: freezing, professional blast freezing, oven, microwave, dishwasher
• Durability: more than 2,000 uses

• Molded chocolates: pour in tempered couverture chocolate, leave to crystallize, and unmold — 35 chocolate hazelnuts on one tray
• Frozen praline inserts: hazelnut praline, crémeux, caramel — to insert into an entremet or a larger sphere
• After-dinner petit fours: chocolate-hazelnut mousse bites, whipped roasted-hazelnut ganache, pure praline
• Entremet decorations: arranged in a cluster on a dessert to create the look of an autumnal hazelnut branch
• Savory cocktail bites: cheese cream, foie gras mousse, vegetable tartare — the 6 ml format is perfect for gourmet appetizers
• Isomalt or caramel pieces: ultra-realistic hazelnut-style blown-sugar decorations

1. Tempering: heat dark couverture chocolate to 55–58°C, cool to 27°C, then bring back up to 31–32°C (standard dark chocolate curve)
2. First filling: fill all the cavities to the brim, then tap the mold on the work surface to remove air bubbles
3. Emptying: turn the mold over above the chocolate container and tap it with a spatula to remove the excess — shell thickness: 2–3 mm
4. Shell crystallization: scrape the surface, place flat, and leave for 10–15 minutes at 16–18°C (in a crystallization room or in the refrigerator for 2 minutes)
5. Filling: pure hazelnut praline, ganache, caramel, or crémeux — fill to 80% to leave room for the base
6. Chocolate base: pour a thin layer of tempered chocolate over the filling and scrape level. Crystallize for 15–20 minutes.
7. Unmolding: turn the mold over — the hazelnuts release on their own thanks to the platinum silicone. No effort, no breakage.

• Valrhona praline hazelnut: 70% Guanaja shell filled with pure Valrhona almond-hazelnut praline — a classic that never disappoints
• Coffee caramel hazelnut: 40% Jivara milk chocolate shell, coffee ganache, and a salted butter caramel center
• Gianduja hazelnut: pour homemade gianduja (milk chocolate + hazelnut paste), then unmold directly without filling — incredibly simple
• Hazelnut insert for entremets: 6 ml frozen hazelnut mousse, positioned as a decorative insert in a hazelnut or caramel entremet
• Pistachio-hazelnut bite: green-colored white chocolate shell with whipped pistachio ganache — a contemporary botanical decoration

For the complete homemade praline recipe, see our homemade almond-hazelnut praline recipe.

• Valrhona Guanaja 70% fèves — signature dark chocolate shell
• Valrhona Jivara 40% fèves — smooth milk chocolate shell
• Valrhona almond-hazelnut praline — ready-to-use filling, with no additional preparation
• Pavoni trompe-l'œil mold collection — Peanut GG014S, Walnut GG015S, Mango, Raspberry
• Mini Peanut Mold GG014S — the perfect complement for a tray of assorted petit fours

Can it be used for entremet inserts?
Yes, 6 ml is an ideal size for frozen decorative inserts to place in a hazelnut, caramel, or gianduja entremet. Freeze for at least 4 hours before removing.

Should the mold be greased before use?
No. Pavoni platinum silicone is naturally nonstick. No greasing or parchment paper is needed. The pieces release on their own after crystallization or freezing.

Is it compatible with colored chocolates and cocoa butter?
Perfectly. Brushing the cavities with colored cocoa butter before filling the shells creates an interior decorative effect that is visible when tasting.

How long does it last?
More than 2,000 uses. With intensive professional use (1–2 batches per day), expect at least 2–3 years. Platinum silicone withstands repeated pours of hot chocolate far better than standard silicone.