{"product_id":"moule-a-chocolat-sapin","title":"Molde para Chocolate - Pinheiro","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eSilikomart - Molde para Chocolate\u003c\/span\u003e\u003ch3 class=\"pl8-title\"\u003eMolde para chocolate - Árvore de Natal\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003eFaça 15 pequenos chocolates idênticos em forma de árvore de Natal com este molde de silicone da Silikomart.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eEste molde de chocolate Silikomart foi concebido para fazer 15 chocolates em forma de árvore de Natal, todos do mesmo tamanho. O silicone flexível próprio para contacto com alimentos permite desenformar sem esforço e sem risco de partir.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eCapacidade total: 105 ml. Dimensões da cavidade: 2,8 cm x 2 cm x 1 cm. Compatível com forno, frigorífico e congelador (resistência de -60 °C a 230 °C).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCavidades\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e15\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e7 ml por cavidade\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCapacidade total\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e105 ml\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eOu seja, 136 g de chocolate\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eMaterial\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003eSilicone\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eDesenformagem fácil\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eNível necessário e tempo de preparação\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eNível\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003eAvançado\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eRecomenda-se temperagem controlada e desenformagem cuidadosa\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eTempo ativo\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e35 min\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eTemperagem, moldagem, raspagem\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eCristalização\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e2 h\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eÀ temperatura ambiente, sem humidade\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eQuantidade de chocolate necessária (molde completo)\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabela de produtos\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eVolume necessário\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e105 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eQuantidade de chocolate derretido\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e138 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eA comprar (margem de têmpera 15 %)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e150 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eNota\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e a temperagem desperdiça naturalmente 10 a 15 % de matéria-prima (resíduos na taça e na espátula). Preveja sempre uma quantidade um pouco superior à estritamente necessária.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTemperagem do chocolate para esta forma\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eA temperagem cristaliza a manteiga de cacau numa forma estável. Sem temperagem, o chocolate fica esbranquiçado, perde o brilho e não se desenforma corretamente.\u003c\/p\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabela de produtos\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003ePreto 60-72 %\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eDerreter a 50-55 °C, arrefecer a 28-29 °C, trabalhar a 31-32 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eLeite 30-40 %\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eDerreter a 45-50 °C, arrefecer a 27-28 °C, trabalhar a 29-30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eBranco \/ Inspiration\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eDerreter a 40-45 °C, arrefecer a 26-27 °C, trabalhar a 28-29 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eNota\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eDica:\u003c\/strong\u003e para simplificar, utilize o método Mycryo (manteiga de cacau em pó Valrhona): derreta a 40-45 °C, adicione 1 % de Mycryo a 34-35 °C e misture. Temperagem rápida, sem curva complexa.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eSugestões deliciosas\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eChocolate recomendado para esta forma: \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36 % Caramelo 250 g\u003c\/a\u003e (Valrhona), para bombons de Natal de assinatura, adequado à moldagem de precisão em cavidades pequenas.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003ePinheiros Caramelia Morango:\u003c\/strong\u003e cobertura de Caramelia 36 % caramelo de leite, recheio Inspiration Morango, doseado para as pequenas cavidades desta forma. A cor rosa natural da fruta, para uma série de bombons idênticos na mesa de Natal. Ingredientes: \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36 % Caramelo 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/pt\/products\/inspiration-fraise-feves-250g\"\u003eInspiration Morango 250 g\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eFlocos de neve Ivoire-Yuzu:\u003c\/strong\u003e temperagem de Ivoire 35 % branco, recheio Inspiration Yuzu. O citrino de inverno yuzu desperta o chocolate branco para criar pequenos flocos de neve frescos, num formato compacto adequado a esta forma. Ingredientes: \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\"\u003eIvoire 35 % Branco 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/pt\/products\/inspiration-yuzu-feves-250g\"\u003eInspiration Yuzu 250 g\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFaça a sua forma durar dez anos\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eUma forma Silikomart é um investimento duradouro. Veja como preservar as suas qualidades ao longo dos anos.\u003c\/p\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003ePrimeira utilização:\u003c\/strong\u003e lave com água morna e sabão e seque. Não é necessário untar: o silicone Silikomart é naturalmente antiaderente.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eLavagem corrente:\u003c\/strong\u003e água morna e sabão suave, ou máquina de lavar loiça (cesto superior). Evite esponjas abrasivas, que fragilizam o silicone.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eArmazenamento:\u003c\/strong\u003e plano ou enrolado sem dobras apertadas, protegido do calor direto e do pó, de preferência numa caixa fechada.\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eVida útil:\u003c\/strong\u003e dez anos ou mais, se for bem conservado. Sinais de desgaste: manchas de gordura incrustadas, perda de elasticidade, deformações permanentes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabela de produtos\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMarca\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSilikomart (Itália)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eForma\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eÁrvore de Natal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eNúmero de cavidades\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e15\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCapacidade por cavidade\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e7 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCapacidade total\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e105 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eDimensões da cavidade\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e2,8 cm x 2 cm x 1 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMaterial\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSilicone alimentar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eResistência térmica\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e-60 °C a 230 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCompatível\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eForno, frigorífico, congelador, máquina de lavar loiça\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eSem BPA\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSim\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003csection class=\"pl8-section pl8-rule\"\u003e\u003ch3 class=\"pl8-heading\"\u003eAs suas perguntas, os nossos conselhos\u003c\/h3\u003e\n\u003cdiv class=\"pl8-faq\"\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eQuantos chocolates posso fazer de uma só vez?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eEste molde tem 15 cavidades com cerca de 7 ml cada. Assim, com uma única utilização, pode fazer 15 chocolates. Para produção profissional em série, é habitual utilizar 3 a 5 moldes iguais em simultâneo.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eÉ necessário untar o molde de silicone antes de o utilizar?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eNão. O silicone Silikomart é naturalmente antiaderente. Uma temperagem correta do chocolate é suficiente para desenformar na perfeição. Untar o molde deixaria marcas de gordura na superfície do chocolate.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePorque é que o meu chocolate fica esbranquiçado depois de cristalizar?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eO esbranquiçamento (eflorescência) indica que a temperagem não foi bem-sucedida: ou o chocolate aqueceu demasiado (mais de 55 °C), ou não arrefeceu o suficiente. O sabor não é afetado, mas perde o brilho e a textura estaladiça. Voltar a derreter e a temperar corrige o problema.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePosso usar Candy Melts em vez de chocolate?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eSim. Os Candy Melts (Wilton, FunCakes, PME Cake) foram concebidos para derreter sem temperagem e são uma excelente alternativa para iniciantes ou crianças. O resultado será ligeiramente menos brilhante do que com chocolate temperado.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eComo obter um acabamento espelhado nos chocolates?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eTrês fatores essenciais: uma temperagem precisa às temperaturas indicadas na tabela acima, um molde perfeitamente limpo e seco, uma cristalização a uma temperatura ambiente estável (18-20 °C) e não no frigorífico, onde a condensação provoca manchas.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eNota\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e Para desenformar na perfeição à primeira, mantenha o molde à temperatura ambiente e numa superfície plana antes de o utilizar. Um molde demasiado frio, retirado do frigorífico ou de um armário fresco, provoca um choque térmico com o chocolate temperado.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRecursos complementares\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eDescubra também o \u003ca class=\"pl8-link\" href=\"\/pt\/products\/moule-a-chocolat-sapins\"\u003eMolde para chocolate Árvores de Natal\u003c\/a\u003e, com motivos de vários tamanhos, e o \u003ca class=\"pl8-link\" href=\"\/pt\/products\/moule-a-chocolat-christmas\"\u003eMolde para chocolate Natal\u003c\/a\u003e entre os nossos moldes para chocolate de Natal Silikomart. Chocolates de cobertura recomendados: \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36 % Caramelo 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/pt\/products\/inspiration-fraise-feves-250g\"\u003eInspiration Morango 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\"\u003eIvoire 35 % Branco 250 g\u003c\/a\u003e. Explore \u003ca class=\"pl8-link\" href=\"\/pt\/collections\/materiels-moules-a-chocolat\"\u003eMateriais e Moldes para Chocolate\u003c\/a\u003e, a \u003ca class=\"pl8-link\" href=\"\/pt\/collections\/silikomart\"\u003ecoleção Silikomart\u003c\/a\u003e ou a nossa \u003ca class=\"pl8-link\" href=\"\/pt\/collections\/noel-des-promos-plein-la-hotte-chez-patissland\"\u003eseleção de Natal\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003ePara explorar mais\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/pt\/products\/feves-chocolat-caramelia-patissier-35-250g\" class=\"pl8-related\"\u003eCaramelia 36 % Caramelo 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/pt\/products\/inspiration-fraise-feves-250g\" class=\"pl8-related\"\u003eInspiration Fraise 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/pt\/products\/feves-ivoire-chocolat-blanc-patissier-35-250g\" class=\"pl8-related\"\u003eIvoire 35 % Branco 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":40449292894250,"sku":"22.154.77.0065","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-sapin-silikomart-1.jpg?v=1772143990","url":"https:\/\/patissland.fr\/pt\/products\/molde-para-chocolate-pinheiro","provider":"Patissland","version":"1.0","type":"link"}