add cocoabutter to chocolate, so the chocolate get more liquid and easier to work with for pralines.
add 4 to 10% of the cocoabutter to the chocolate, and from the beginning, when you start melting the chocolate
4 cm. in dia 2 cm. high
is in stainless steel.
Thermo 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
chocolate mould in Polycarbonate.
space for 21 pieces of Praline
do Not wash with soap.
mould size: 27,5 x 13,5 cm
chocolate size: 3,2 x 3,2 x h 2,04 cm.
chocolate volume: 14 g.
space for 32 pieces of Praline
mould size: 27,5 x 17,5 cm
chocolate size: 3,7 x 2,5 cm.
chocolate volume: 11 g.
Push-button controls flow of candy. 12,5 x 10 cm., nylon.
chocolate size: 2,8 x 2,8 cm.
chocolate volume: 10 g
These fluffy assorted coloured chenille chicks are perfect for your Easter decorations. They can be used for cake decorations, whether for a large Simnel cake or small Easter buns.
They could also be used for a variety of craft uses such as making your Easter Bonnet!
This product may be unsuitable for children under 36 months due to small parts.
space for 40 pieces of Praline
mould size: 27,5 x 20,5 cm
chocolate size: 2,8 x 2,8 x h 1,8 cm.
chocolate volume: 10 g.
Extra-wide stainless steel design keeps treats stable even when tapping off candy after dipping. Large angled scoop dips and lifts many sizes of treats with ease.
Made of wax-laminated paper on foil. 2,5 cm. diameter.
chocolate size: Ø 3,1 x h 1,85 cm.
chocolate volume: 12 g.