Pavoni - Trompe l'oeil Mold
Cabosse Trompe l'oeil Mold
Pavoflex silicone by Emmanuele Forcone, 12 cavities, 120 ml
The Pavoni Italia PX43136S Cabosse Trompe l'oeil mold from the Pavoflex range reproduces the ovoid shape of the cacao fruit, with its pronounced vertical grooves. Designed with pastry chef and world pastry champion Emmanuele Forcone, it allows you to mold entremets or chocolate pieces that tell the story of cacao's origins, for creative pastry and high-end chocolate work.
Technical specifications
12
Cavities
120 ml
Capacity
30 x 40 cm
Tray
Uses
- Grand cru chocolate entremets shaped like a whole cacao pod
- Signature chocolate pieces for display cases or competitions
- Molded chocolates with a graduated velvet finish
- Cacao-origin-themed desserts for tasting menus
Please note: the pod's vertical grooves require gentle, gradual unmolding without twisting once the piece is fully frozen (12 to 24 hours depending on the recipe). Wash with hot soapy water or in the dishwasher; sterilization is possible for 2 minutes in an oven at 150°C.
Complete technical sheet
| Brand | Pavoni Italia (Pavoflex) |
| Designer | Emmanuele Forcone |
| Reference | PX43136S |
| Cavities | 12 cacao pod cavities |
| Capacity per cavity | 120 ml |
| Cavity dimensions | 8 x 5.6 x 4.6 cm |
| Tray dimensions | 30 x 40 cm (GN 1/1 format) |
| Material | Non-stick platinum silicone |
| Temperature resistance | -40°C to +250°C |
| Origin | Made in Italy |
Frequently asked questions
What is the difference between this mold and a classic chocolate candy mold?
The Cabosse mold reproduces a whole 120 ml fruit with pronounced botanical relief, whereas a classic candy mold produces bite-sized pieces weighing a few grams.
How can you achieve the color gradient of a ripe cacao pod?
Spray burgundy-red cocoa butter over the entire frozen piece, then apply orange cocoa butter in a second pass to the lower section, near the stem.
Is this mold suitable for chocolate work and entremets?
Yes. The platinum silicone withstands temperatures from -40°C to +250°C, making it suitable for both molded chocolate pieces and frozen entremets that are unmolded.
Go further
Discover the entire Pavoni collection, our other trompe l'oeil molds, and our professional chocolate molds.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
