Pavoflex PX43106 Silicone Mold "Tablet" by Cédric Grolet (16 cavities)

Enhance your displays with the purity and genius of chef Cédric Grolet. The Pavoflex PX43106 "Tablet" mold was designed for pastry chefs who want to reinvent the format of the chocolate bar or individual entremet. With its modern and minimalist design, this mold allows you to create perfectly graphic lines, ideal for plated desserts, gourmet bars, or sophisticated individual entremets.

Technical Excellence by Pavoni Italia

• Haute Couture Design: Developed with Cédric Grolet, this mold offers a contemporary aesthetic that instantly enhances your recipes.

• Superior Platinum Silicone: Made from food-grade platinum silicone, ensuring total taste neutrality and impeccable hygienic safety.

• Maximum Thermal Resistance: Withstands extreme temperatures ranging from -40°C to +280°C. Perfectly suited for direct transfer from the blast freezer to the oven.

• Professional Format: Dimensions of 400 x 300 mm, standardized for use on baking trays and pastry racks.

Productivity and Impeccable Finish

• High-Precision Unmolding: The flexibility of Pavoflex silicone ensures easy release, even for the most delicate preparations (mousses, inserts, ganaches), without any alteration of the design.

• Optimized Capacity: 16 cavities of 100 ml each, a generous and balanced size for individual sales or catering.

• Even Baking: The thermal conductivity of Pavoni silicone ensures uniform coloring for all your baked preparations.

Technical Specifications

• Model: Pavoflex PX43106 "Tablet".

• Designer: Cédric Grolet.

• Number of cavities: 16.

• Cavity dimensions: 85 x 45 mm | Height: 30 mm.

• Volume per cavity: ~100 ml.

• Mold dimensions: 400 x 300 mm.

All About the Grolet Tablet Mold (Tips & Tricks)

Which finishes are best suited for this "Tablet" design? This mold is particularly suited for velvet flocking for a matte and modern look, or a mirror glaze to highlight the sharpness of its angles. Chef Cédric Grolet often uses this type of relief to play with textures: a thin, crunchy chocolate shell enclosing a flowing center.

How to ensure perfect unmolding of sharp angles? The geometric design requires a well-structured preparation. For entremets, make sure your mousse or creamy filling is completely "set" by the cold (deep freezing to the core). Thanks to the non-stick properties of platinum silicone, the "Tablet" will unmold with sharp and clean edges.

Is it easy to incorporate an insert into these cavities? Absolutely. With a width of 45 mm and a height of 30 mm, you have enough space to insert a crispy biscuit or a rectangular fruit insert. This allows you to create visible and elegant layers of texture when sliced.