{"product_id":"moule-trompe-loeil-cabosse","title":"Molde Trompe l'Oeil Vagem de Cacau - PX43136S","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{padding-left:20px;margin:10px 0}\n.vh-list li{margin-bottom:6px}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003ePavoni - Molde Trompe l'oeil\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eMolde Trompe l'oeil Vagem de Cacau\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSilicone Pavoflex assinado por Emmanuele Forcone, 12 cavidades de 120 ml\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eO molde Trompe l'oeil Vagem de Cacau PX43136S da Pavoni Italia (gama Pavoflex) reproduz a forma ovoide do fruto do cacaueiro, com os seus sulcos verticais bem marcados. Concebido com o pasteleiro Emmanuele Forcone, campeão mundial de pastelaria, permite moldar entremets ou peças de chocolate que contam a origem do cacau, para pastelaria de autor e chocolateria de alta gama.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e12\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eCavidades\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e120 ml\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eVolume\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e30 x 40 cm\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003ePlaca\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizações\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eEntremets de chocolate de origem, em forma de vagem inteira\u003c\/li\u003e\n\u003cli\u003ePeças de chocolateria de assinatura para montras ou concursos\u003c\/li\u003e\n\u003cli\u003eBombons moldados com acabamento aveludado degradé\u003c\/li\u003e\n\u003cli\u003eSobremesas temáticas sobre a origem do cacau para menus de degustação\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e os sulcos verticais da vagem exigem uma desenformagem suave e progressiva, sem torcer, depois de a peça estar completamente congelada (12 a 24 h, consoante a receita). Lavar com água quente e detergente ou na máquina de lavar loiça; é possível esterilizar durante 2 minutos no forno a 150°C.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003ePavoni Italia (Pavoflex)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesigner\u003c\/td\u003e\n\u003ctd\u003eEmmanuele Forcone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eReferência\u003c\/td\u003e\n\u003ctd\u003ePX43136S\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCavidades\u003c\/td\u003e\n\u003ctd\u003e12 cavidades de vagem\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume por cavidade\u003c\/td\u003e\n\u003ctd\u003e120 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDimensões da cavidade\u003c\/td\u003e\n\u003ctd\u003e8 x 5,6 x 4,6 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDimensões da placa\u003c\/td\u003e\n\u003ctd\u003e30 x 40 cm (formato GN 1\/1)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eSilicone de platina antiaderente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eResistência térmica\u003c\/td\u003e\n\u003ctd\u003e-40°C a +250°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigem\u003c\/td\u003e\n\u003ctd\u003eFabricado em Itália\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eQual é a diferença entre este molde e um molde clássico para bombons de chocolate?\u003c\/summary\u003e\u003cp\u003eO molde Vagem de Cacau reproduz um fruto inteiro de 120 ml, com um relevo botânico marcado, enquanto um molde clássico para bombons produz peças de alguns gramas, para comer de uma só vez.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo conseguir o degradé de cor de uma vagem madura?\u003c\/summary\u003e\u003cp\u003ePulverize manteiga de cacau vermelho-bordeaux sobre toda a peça congelada e, depois, manteiga de cacau alaranjada numa segunda passagem na parte inferior, junto ao pedúnculo.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eEste molde é adequado para chocolateria e entremets?\u003c\/summary\u003e\u003cp\u003eSim. O silicone de platina resiste de -40°C a +250°C e é adequado tanto para peças de chocolate moldado como para entremets congelados e depois desenformados.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eDescubra toda a coleção \u003ca href=\"\/pt-pt\/collections\/pavoni\"\u003ePavoni\u003c\/a\u003e, os outros \u003ca href=\"\/pt-pt\/collections\/moules-trompe-loeil\"\u003emoldes trompe l'oeil\u003c\/a\u003e e os nossos \u003ca href=\"\/pt-pt\/collections\/materiels-moules-a-chocolat\"\u003emoldes profissionais para chocolate\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":53780563722579,"sku":"PX43136S","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulecabossepavoni.png?v=1786553089","url":"https:\/\/patissland.be\/pt-pt\/products\/moule-trompe-loeil-cabosse","provider":"Patissland","version":"1.0","type":"link"}