Moule Trompe l'oeil by E. Forcone - Pèche Cerise - PX4331S Beurre de Cacao or 2 to 3 hours

or 2 to 3 hours in a blast chiller at -40°C for perfect unmolding

Versatility and Creativity: Ideal for a wide range of recipes

Easy Care: After unmolding your culinary masterpiece

vine peaches

Formulated as non-edible and non-toxic

Moule Trompe l'oeil by E. Forcone - Pèche Cerise - PX4331S Beurre de Cacao or 2 to 3 hoursThe Peach Cherry Trompe l'il Mold by Emmanuele Forcone is an exclusive creation by Pavoni Italia that pushes the limits of realism in pastry. Designed in collaboration with World Pastry Champion Emmanuele Forcone, this versatile mold allows making either peaches or cherries in single servings depending on the applied finish: velvet finish for the peach apricot effect, glossy red mirror glaze for the cherry effect. Professional format 20 cavities in