Mold PX4312S Mokka

The coffee bean silicone mold MOKA Pavoflex PX4312 from Pavoni Italia is a professional mold designed to create individual entremets, mousses, frozen parfaits, plated desserts and trompe-l'œil creations in the shape of a coffee bean. Its realistic silhouette, central groove pronounced texture and generous volume allow for elegant, modern, and perfectly suitable for boutique pastry, gourmet catering, and event buffets.

From the Pavoflex range, this Pavoni silicone mold offers great molding precision, excellent flexibility, and professional thermal resistance. It allows working both in freezing and baking, with clean unmolding and a clean finish on the most delicate preparations.

The MOKA PX4312 mold is designed for pastry chefs seeking a strong visual impact, immediately recognizable. The coffee bean shape allows creating desserts themes around coffee, chocolate, praline, caramel, hazelnut, or vanilla.

• Realistic design: coffee bean-shaped cavity with detailed central relief.
• Individual format: ideal for showcase entremets and plated desserts.
• Professional use: compatible with freezing, deep-freezing, baking, and catering service.
• Precise unmolding: flexible silicone that preserves the dessert's details.
• Premium finish: perfect for velvet spray finishes, mirror glaze, or powdered cocoa.

This mold is especially suited for high-end creations where the visual aspect is just as important than tasting.

• Brand: Pavoni Italia
• Range: Pavoflex
• Model: MOKA
• Reference: PX4312
• Shape: coffee bean
• Number of cavities: 12 individual cavities
• Volume per cavity: 100 ml
• Use: entremets, mousses, ice creams, inserts, individual desserts, appetizers
• Operating temperature: from -40°C to +250°C
• Format: professional tray compatible with laboratory use

With its 12 cavities of 100 ml, this professional silicone mold allows for production consistent and uniform production of individual desserts, while maintaining excellent shape precision on each piece.

The Pavoflex range is designed for pastry professionals, in catering and catering services. These silicone molds are appreciated for their flexibility, their production consistency and their ability to retain precise shapes after freezing or baking.

The Pavoflex MOKA silicone mold follows this logic: creating pieces regular individual pieces, visually striking and easy to unmold. It perfectly meets to the needs of labs producing individual entremets, signature desserts, or creations seasonal creations around coffee.

Its format is designed to fit into a professional production flow: filling, freezing, unmolding, finishing, storage, and plating.

The MOKA coffee bean mold is ideal for creating trompe-l’œil desserts and entremets individuals centered around intense and warm flavors.

• Coffee chocolate entremet: coffee mousse, dark chocolate crémeux, cocoa biscuit.
• Moka dessert: mascarpone coffee mousse, caramel insert, praline crunch.
• Frozen coffee bean: coffee frozen parfait, vanilla core, brown velvet finish.
• Hazelnut praline entremet: praline mousse, coffee insert, dacquoise biscuit.
• Plated dessert: individual coffee bean served with chocolate or caramel sauce.
• Sweet and savory appetizer: coffee base, cocoa, cream cheese, or smoky notes for creative catering.

The 100 ml volume per mold offers enough space to incorporate multiple textures: mousse, insert, biscuit, crunch, and glaze.

For a realistic coffee bean-shaped dessert, it is best to work in reverse assembly. Start by piping the mousse into each cavity, add the frozen insert, then finish with a biscuit or a crispy layer cut to the right size.

• Step 1: partially fill each cavity with coffee, chocolate, or praline mousse.
• Step 2: add a frozen insert, for example caramel, coffee cream, or chocolate ganache.
• Step 3: complete with mousse, making sure to remove air bubbles.
• Step 4: close with a cocoa biscuit, hazelnut dacquoise, or crispy feuilletine.
• Step 5: freeze completely before unmolding to preserve the bean's details.
• Step 6: apply a velvet spray or mirror glaze once the piece is unmolded and frozen.

To accentuate the central groove of the coffee bean, favor a brown velvet, cocoa, or dark chocolate finish, then lightly dust the reliefs with cocoa or powdered food coloring.

The coffee bean shape is especially suited to matte and deep finishes. The chocolate velvet spray, brown or black, creates a roasted coffee effect very realistic, with an elegant and professional visual texture.

• Brown velvet spray: roasted coffee bean effect, perfect for pastry displays.
• Black velvet spray: intense and contemporary finish for chocolate-coffee desserts.
• Chocolate mirror glaze: shiny, indulgent, and very visual finish.
• Cocoa dusting: more natural finish, ideal for a mocha or tiramisu effect.
• Bronze powder coloring: premium effect on the central groove and reliefs.

For a clean result, the dessert must be fully frozen before spraying or glazing. This step ensures even adhesion and prevents damage to the mold's details.

The MOKA coffee bean silicone mold is perfectly suited for cold work. It withstands negative temperatures down to -40°C, allowing for use in freezer, deep freezer, or blast chiller.

It is suitable for mousses, bavarois, frozen parfaits, semifreddos, creamy inserts, whipped ganaches, Set creams and frozen desserts. For a perfect unmolding, let the preparations set through to the center before unmolding. A piece that is not frozen enough risks losing the details of the central slit.

This mold is therefore ideal for advance production: you can mold, freeze, unmold, then store your individual entremets before finishing and serving.

Thanks to its resistance up to +250°C, the Pavoflex MOKA mold can also be used for some baked preparations: soft cookies, individual cakes, pastry mixtures, financiers, revisited madeleines or dessert bases shaped like coffee beans.

For baking, always place the mold on a rigid tray to facilitate handling and ensure even baking. Let cool for a few minutes before unmolding to preserve the shape and details.

The same mold can thus be used for producing frozen entremets, ice cream desserts, or small cakes cooked, making it a versatile tool for professionals.

For clean unmolding, the mold must be perfectly cold or the preparation properly cooked. When used for entremets, always unmold frozen pieces: the flexibility of the silicone then allows to release the shape without breaking the details.

• Wash the mold before first use.
• Avoid knives, cutters, or metal objects directly in the cavities.
• Clean with lukewarm water using a soft sponge and a non-abrasive detergent.
• Dry thoroughly before storing.
• Store flat to preserve the shape of the cavities.

Proper maintenance extends the mold's lifespan and ensures consistent results over multiple cycles for production.

The MOKA Pavoflex mold is designed for demanding professionals and enthusiasts who want to create desserts original and distinctive individual pieces.

• Specialty pastry shops: individual entremets for display.
• Gourmet restaurants: plated desserts centered around coffee and chocolate.
• Caterers: sweet pieces for event buffets.
• Ice cream makers: perfect ice creams and coffee desserts.
• Pastry schools: work on assembly, unmolding, and professional finishing.
• Advanced enthusiasts: trompe-l'œil creations at home with professional results.

To fully utilize the Pavoflex coffee bean silicone mold, pair it with finishing, assembly, and decoration products suited for:

• Chocolate or brown velvet spray for a roasted coffee bean effect.
• Chocolate mirror glaze for a shiny and indulgent finish.
• Cocoa powder to dust the reliefs and enhance the moka look.
• Coffee paste or coffee extract to flavor mousses, creams, and inserts.
• Dark couverture chocolate for creams, ganaches, and glazes.
• Hazelnut praline for inserts and crunchies.
• Feuilletine or crispy flakes to add a crunchy base.
• Individual gold cardboard bases for displaying entremets in the showcase.
• Pastry boxes for transporting finished desserts.

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Can this mold be used for individual entremets?
Yes, this is one of its main uses. The 12 cavities of 100 ml are perfect for entremets individual display items or plated desserts.

Is the MOKA PX4312 mold oven-safe?
Yes, it withstands up to +250°C. It can therefore be used for some baked preparations like cookies, individual cakes or soft bases.

Can it be used in the freezer or blast chiller?
Yes, it withstands down to -40°C, making it suitable for mousses, entremets, inserts, frozen desserts, and preparations to be frozen.

How to achieve a realistic coffee bean effect?
Use a coffee or chocolate mousse, freeze completely, then apply a brown or black velvet spray. A light dusting of cocoa further enhances the central relief.

What volume does each cavity hold?
Each cavity holds about 100 ml, a size suitable for generous individual desserts.

Is this mold suitable for professionals?
Yes, the Pavoflex range from Pavoni Italia is designed for professional pastry, catering, the caterer and production laboratories.

Should the mold be greased before use?
For frozen entremets, this is generally not necessary. For some baking, a light greasing can facilitate unmolding depending on the recipe used.