20 x 17 cm. high
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
Designed by The Pastry Making Master Iginio Massari
The Dough Scraper, made of stainless steel, is useful in all stages of pastry making. The flexibility of its blade has been carefully designed to guarantee an efficient use.
Trimoline invert sugar is often used for chocolate making
Push-button controls flow of candy. 12,5 x 10 cm., nylon.
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.
bruges til chokoladepynt og snirkler
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
is in stainless steel.
Cookies and cakes won't crack with our slick non-stick coating. Size: 25 x 40 cm.
Choco Abc are the original moulds of Silikomart’s line Easy Choc which allow to create tasty chocolate letters. Enclosed in each package, an exclusive recipe that will help you prepare them in a simple and fast way.Volume: 115 ml
Duck Egg chocolate colour made from organic cocoabutter - ready to use, heat up a little and paint on your chocolate.
16 små forme
kan bruges med fondant, chokolade og candy melts