Pavoni Chestnut Silicone Mould 24 Cavities 6ml

The Pavoni Chestnut GG011 silicone mould, Gourmand line, is designed in collaboration with Michelin-starred chef Felix Lo Basso: 24 chestnut-shaped cavities (3.1 × 2.7 cm, height 1.6 cm, 6 ml each) in 100% platinum-grade food silicone, for mousses, ganaches, creams, chocolates, artisanal gelatos and gourmet finger food. Perfect demoulding, thermal range from -40 °C to +250 °C, dishwasher safe.

Chestnut GG011: organic form, professional quality

The Pavoni GG011 Chestnut emerges from Felix Lo Basso's exploration of natural aesthetics applied to signature pastry. The 24 cavities faithfully reproduce the chestnut silhouette with realistic texture and details that lend immediate visual impact to creations — ideal for premium mise en place in Michelin-starred restaurants, artisanal patisseries, luxury hotels and gourmet catering.

Food-grade platinum silicone guarantees natural non-stick properties: no added fats or release agents, clean demoulding at every cycle. The mould measures 30 × 17.5 cm, weighs 0.6 kg and is flexible enough to store easily even in limited spaces.

Technical specifications

• Model: CHESTNUT — code GG011
• Line: Gourmand by Pavoni
• Collaborating chef: Felix Lo Basso
• Material: 100% food-grade platinum silicone — food-contact certified, non-toxic, odourless, flavourless
• Mould dimensions: 30 × 17.5 cm
• Number of cavities: 24
• Single cavity dimensions: 3.1 × 2.7 cm — height 1.6 cm
• Single cavity volume: 6 ml
• Total volume: 144 ml
• Weight: 0.6 kg
• Barcode: 8029248385344

Pavoni platinum silicone: why it makes the difference

• Thermal range from -40 °C to +250 °C — compatible with fridge, freezer, blast chiller, traditional oven and microwave
• Natural non-stick — impeccable demoulding without added fats
• Dishwasher safe (without rinse aid)
• Unbreakable and flexible — resistance to intensive use in professional kitchens
• Non-toxic, odourless, flavourless — food-contact certified

Applications in pastry and foodservice

The Chestnut GG011 suits a broad spectrum of sweet and savoury preparations: chocolate mousse, ganache, creams, pralines, artisanal gelatos and sorbets, savoury bouchées and appetiser finger food. The chestnut form makes it particularly suited to autumn and winter menus, yet its aesthetic yield remains relevant in every season when the goal is to captivate the diner.

Recommended for: modern patisserie and haute pâtisserie, chocolate-making and pralinerie, artisanal gelato, gourmet foodservice, luxury catering and banqueting.

Professional use guidance

Fill cavities to the brim and level with a spatula. For mousse and gelato, proceed with freezing; for oven-baked preparations, apply direct heat. Thanks to the flexibility of platinum silicone, gentle flexing of the mould yields demoulding in a single gesture, with no risk of breakage or product deformation.

The Pavoni Gourmand line

Gourmand is Pavoni's premium silicone mould collection, developed in collaboration with internationally renowned chefs and pastry chefs — including Paolo Griffa, Leonardo Di Carlo, Gianluca Fusto, Davide Oldani, Felix Lo Basso, Fabrizio Fiorani and Franco Aliberti. Each Gourmand mould is designed to combine technical efficacy, versatility and formal creativity, with organic forms and detailed textures that elevate the quality of final presentation.