{"product_id":"moule-a-chocolat-praline","title":"Molde para Chocolate - PRALINE","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\"\u003eMolde para Chocolate Silikomart\u003c\/span\u003e\u003ch3 class=\"pl8-title pl8-title-long\"\u003eMolde para chocolate - PRALINE\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003eFaça pralines clássicas de chocolate 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 para chocolate Silikomart foi concebido para fazer 15 chocolates em forma de praline clássica. O silicone alimentar flexível permite desenformar sem esforço e sem risco de partir.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eCapacidade total: 90 mL. Dimensões da cavidade: 2,5 cm × 2 cm × 1,2 cm. Compatível com forno, frigorífico e congelador (temperaturas: -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\"\u003e6 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\"\u003e90 mL\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eOu seja, 117 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\"\u003eQuanto chocolate é necessário para um molde completo?\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eUnidades obtidas\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e15\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003e1 molde completo\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eVolume necessário\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e90 mL\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eChocolate derretido\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eA preparar\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e130 g\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eMargem para temperagem 15%\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003cp class=\"pl8-text\"\u003ePara meio molde (7 unidades): conte com cerca de metade destas quantidades. Para vários moldes, multiplique estes valores pelo número de moldes utilizados em simultâneo.\u003c\/p\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 a temperagem desperdiça naturalmente 10 a 15% de matéria (resíduos na tigela e na espátula). Conte sempre com um pouco mais do que a quantidade exata calculada.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\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 uma temperagem controlada e uma 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, ao abrigo da 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\"\u003eChocolate recomendado para este molde\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eA nossa seleção de chocolate de cobertura Valrhona para pralines clássicas de assinatura, perfeitamente adequada à moldagem de precisão.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eChocolate recomendado:\u003c\/strong\u003e \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-chocolat-caraibe-patissier-66-250g\"\u003eCaraïbe 66% 250 g\u003c\/a\u003e (12,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTemperagem rápida, as 3 curvas\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eA temperagem cristaliza a manteiga de cacau numa forma estável. Sem temperagem, o chocolate fica esbranquiçado, não brilha e não desenforma corretamente.\u003c\/p\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabela do produto\" 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\"\u003eChocolate\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e1. Derretimento 2. Arrefecimento 3. Reaquecimento (trabalho)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eNegro 60-72%\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e50-55 °C 28-29 °C 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\"\u003e45-50 °C 27-28 °C 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\"\u003e40-45 °C 26-27 °C 28-29 °C\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\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, use 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\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eReceitas de assinatura para este molde\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eDuas ideias criativas Patissland, pensadas para este molde de pralines clássicas, com ingredientes selecionados da nossa gama Valrhona.\u003c\/p\u003e\n\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003ePralines Caraïbe-Praliné Crocante \u003cspan class=\"pl8-block\"\u003eAssinatura\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eTemperagem de Caraïbe 66%, recheio de praliné crocante de amêndoa e avelã. Um clássico do chocolateiro, com um equilíbrio entre o amargor e a crocância.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eIngredientes principais: \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-chocolat-caraibe-patissier-66-250g\"\u003eCaraïbe 66% 250 g\u003c\/a\u003e (12,99 €), \u003ca class=\"pl8-link\" href=\"\/pt\/products\/praline-amande-noisette-50-craquant\"\u003ePraliné de Amêndoa e Avelã 50% Crocante\u003c\/a\u003e (15,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003ePralinés Caramelia Tartine \u003cspan class=\"pl8-block\"\u003eVariante gulosa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eCasca de Caramelia 36% com caramelo suave e recheio de creme de barrar de avelã. Reconfortante como um lanche de infância, numa versão requintada.\u003c\/p\u003e\n\u003cp class=\"pl8-text\"\u003eIngredientes principais: \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramelo 250 g\u003c\/a\u003e (13,99 €), \u003ca class=\"pl8-link\" href=\"\/pt\/products\/pate-a-tartiner-noisettes\"\u003eCreme de barrar de avelã\u003c\/a\u003e (12,99 €)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eProlongue a vida útil da sua forma por 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 habitual:\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 Guardar na horizontal 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 10 anos ou mais, se for bem cuidado. 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 do produto\" 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\"\u003ePraliné clássico\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\"\u003e6 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\"\u003e90 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\"\u003e2,5 cm × 2 cm × 1,2 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 6 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 preciso 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 o desenformar na perfeição. Untar criaria marcas gordurosas 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 correu bem: ou o chocolate aqueceu demasiado (mais de 55 °C) ou o arrefecimento foi insuficiente. O sabor não é afetado, mas perde-se 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 ou Déco Melts em vez de chocolate?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eSim, perfeitamente. Os Candy Melts (Wilton, FunCakes, PME Cake) foram concebidos para derreter sem temperagem e são uma excelente alternativa para principiantes 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 conseguir um acabamento espelhado nos chocolates?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eTrês pontos-chave: temperagem precisa às temperaturas indicadas na tabela acima, molde perfeitamente limpo e seco e cristalização a uma temperatura ambiente estável (18-20 °C), nunca no frigorífico, pois a condensação cria 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 na horizontal antes de o utilizar. Um molde demasiado frio (retirado 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\"\u003eComplete o seu projeto de chocolate com a nossa seleção Valrhona: \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-chocolat-caraibe-patissier-66-250g\"\u003eCaraïbe 66% 250 g\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/pt\/products\/praline-amande-noisette-50-craquant\"\u003ePraliné de Amêndoa e Avelã 50% Crocante\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/pt\/products\/feves-chocolat-caramelia-patissier-35-250g\"\u003eCaramelia 36% Caramelo 250 g\u003c\/a\u003e, ou explore a \u003ca class=\"pl8-link\" href=\"\/pt\/collections\/valrhona\"\u003ecoleção de chocolates Valrhona\u003c\/a\u003e da Patissland. Descubra também os outros moldes de chocolate Silikomart da gama: \u003ca class=\"pl8-link\" href=\"\/pt\/products\/moule-a-chocolat-cubo\"\u003eCubo\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/pt\/products\/moule-a-chocolat-nature\"\u003eNature\u003c\/a\u003e, \u003ca class=\"pl8-link\" href=\"\/pt\/products\/moule-a-chocolat-tartufino\"\u003eTartufino\u003c\/a\u003e, ou toda a \u003ca class=\"pl8-link\" href=\"\/pt\/collections\/materiels-moules-a-chocolat\"\u003esecção de utensílios e moldes para chocolate\u003c\/a\u003e e a \u003ca class=\"pl8-link\" href=\"\/pt\/collections\/silikomart\"\u003ecoleção Silikomart\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 ir mais longe\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/pt\/products\/feves-chocolat-caraibe-patissier-66-250g\" class=\"pl8-related\"\u003eCaraïbe 66% 250 g\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/pt\/products\/praline-amande-noisette-50-craquant\" class=\"pl8-related\"\u003ePraliné de Amêndoa e Avelã 50% Crocante\u003c\/a\u003e\u003c\/li\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\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":52312294424915,"sku":"22.107.77.0065","price":6.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-a-chocolat-praline-silikomart-1.webp?v=1772160940","url":"https:\/\/patissland.fr\/pt\/products\/molde-para-chocolate-praline-1","provider":"Patissland","version":"1.0","type":"link"}