Melt candy with ease, then fill your mold with no mess! Our convenient bottles now are available in three sizes, so you can melt just the amount of Candy Melts® you need. Melt candy right in the bottle, then squeeze out into molds. Great way to store and reheat leftover candy.
Melt the chocolate at 40-50 degrees. Cool to approx. 34 degrees. Add the cocoa butter powder (10g per. kg.) Stir well. When the chocolate has reached the desired temperature (29-32 degrees) it is ready for use.
Delicia Choc, from the EasyChoc range, is a silicon mould complete with thermometer for the monitoring of the temperature (0°C/30°F to 160°C/320°F) of melted chocolate, cream, sauces, jams, syrups and italian meringues. Dimensions: 295 x 55 mm
Made of wax-laminated paper on foil. 2,5 cm. diameter.
Form med plads til 28 stykker.
Tåler ikke maskinopvask.
Kræmmerhuse i aluminium. velegnet til chokolade konfekt og kransekage konfekt
Concentrated oil-based color that blends beautifully into Wilton Candy Melts®. Contains red, blue, yellow and orange;
Chokoladeform i polycarbonat.
Form med plads til 24 stykker.
Fill your mold with no mess! Our convenient bottles now are available in three sizes, so you can use just the amount of Candy Melts® you need. Pour melted candy into the bottle, then squeeze out into molds or drizzle over treats.
Finish your signature desserts with flair- top it with dramatic candy shapes using this exciting mold. Swirls, scrolls, zigzags, triangles and leaves add 5-star style to your dessert creations. 5 designs, 10 cavities
2-piece mold with 1 design, 3 cavities.
Push-button controls flow of candy. 12,5 x 10 cm., nylon.