{"product_id":"stampo-silicone-cioccolato-easter","title":"Silikomart Polyethylene Easter Chocolate Mould","description":"\u003cp\u003eThe \u003cstrong\u003eEASTER\u003c\/strong\u003e mould by \u003cstrong\u003eSilikomart\u003c\/strong\u003e in professional food-grade polyethylene is the dedicated tool for producing Easter egg chocolates and pralines in professional chocolate shops and patisseries. The smooth, glossy internal surface ensures a brilliant finish on finished products, the rigidity of the material guarantees clean demoulding even in series production, and semi-transparency allows direct visual monitoring of crystallisation.\u003c\/p\u003e\n\n\u003ch2\u003eMaterial and construction\u003c\/h2\u003e\n\u003cp\u003eMade from high-strength food-grade polyethylene, the EASTER mould is certified for food contact and designed for intensive use. The rigid material maintains unaltered demoulding and finish characteristics after hundreds of uses, distinguishing itself from budget-range polycarbonate moulds. Compatible with dark, milk, white and coloured tempered chocolate.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Professional high-strength food-grade polyethylene\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Rigid egg-shaped chocolate mould\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInternal finish:\u003c\/strong\u003e Smooth, glossy surface for brilliant professional results\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransparency:\u003c\/strong\u003e Semi-transparent for visual monitoring of crystallisation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate compatibility:\u003c\/strong\u003e Dark, milk, white and coloured tempered chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood safety:\u003c\/strong\u003e Certified for food contact\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReusability:\u003c\/strong\u003e Durable for repeated use and series production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eApplications in professional chocolate work and patisserie\u003c\/h2\u003e\n\u003cp\u003eThe EASTER mould is suitable for artisanal chocolate shops, professional pastry labs, chocolate laboratories, hotels and restaurants producing for the Easter season. It allows the creation of chocolate eggs in various weights, egg-shaped pralines for gift boxes, eggs filled with ganache or creams, decorations for large Easter eggs, party favours and place cards for spring events.\u003c\/p\u003e\n\n\u003ch2\u003eProfessional use process\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Clean and thoroughly dry the mould, ensuring it is completely moisture-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempering:\u003c\/strong\u003e Temper the chocolate at the correct temperature — 31-32 °C for dark, 29-30 °C for milk, 28-29 °C for white.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilling:\u003c\/strong\u003e Pour tempered chocolate into the mould cavities.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBubble removal:\u003c\/strong\u003e Gently tap the mould on the work surface or use a vibrator to remove air bubbles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrystallisation:\u003c\/strong\u003e Allow to crystallise at controlled temperature between 16 and 18 °C in a dry environment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDemoulding:\u003c\/strong\u003e Gently invert the mould and slide the eggs out with light pressure.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e Decorate, fill or package according to laboratory requirements.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2\u003eTips for optimal results\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eEnsure the mould is completely dry before use.\u003c\/li\u003e\n\u003cli\u003eAlways use correctly tempered chocolate to ensure brilliance and snap.\u003c\/li\u003e\n\u003cli\u003eMaintain ambient temperature between 16 and 18 °C during crystallisation.\u003c\/li\u003e\n\u003cli\u003eAvoid thermal fluctuations that could cause chocolate bloom.\u003c\/li\u003e\n\u003cli\u003eClean with a dry soft cloth, avoiding aggressive detergents.\u003c\/li\u003e\n\u003cli\u003eStore in a dry place away from heat sources.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSilikomart Professional: excellence in patisserie moulds\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSilikomart\u003c\/strong\u003e is a world leader in professional patisserie and chocolate moulds, recognised for technical quality and continuous innovation. The EASTER mould in professional polyethylene is the reference choice for those seeking reliability, precision and consistency in Easter seasonal production.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the material of the Silikomart EASTER mould?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe EASTER mould by Silikomart is made from professional high-strength food-grade polyethylene, certified for food contact. The semi-transparent material allows visual monitoring of chocolate crystallisation.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat types of chocolate can be used with the EASTER mould?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe EASTER mould is compatible with dark, milk, white and coloured tempered chocolate. For optimal results it is essential that the chocolate is correctly tempered (31-32 °C for dark, 29-30 °C for milk, 28-29 °C for white).\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eAt what temperature should chocolate crystallise in the mould?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eCrystallisation should occur at a controlled temperature between 16 and 18 °C in a dry environment, avoiding thermal fluctuations that could cause chocolate bloom.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the EASTER mould suitable for series production?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes, the EASTER mould in professional polyethylene is designed for intensive use and series production. The rigidity of the material maintains unaltered demoulding and finish characteristics after hundreds of uses, making it ideal for chocolate shops, professional patisseries and laboratories.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow is the Silikomart EASTER mould cleaned and stored?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe mould should be cleaned with a dry soft cloth, avoiding aggressive detergents that could alter the internal surface. It should be stored in a dry place away from heat sources to preserve its characteristics over time.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":39263194808515,"sku":"","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/stampo-silikomart-easter-su-tavolo-nero-cemento_a1fd9ee9-3cf2-409a-a306-82a930a31ff6.png?v=1773416683","url":"https:\/\/fontanahotellerieshop.it\/en\/products\/easter-chocolate-mould-polyethylene","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}