Textured sheets for chocolate x 4
4 structured Sheets for chocolate and sugar paste use 40 x 25 cm
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Ideal food PVC sheet structure to give relief to your chocolates, desserts, ice creams.
Use for chocolate :
Cut the sheet and place on your chocolate before crystallization.
Leave to crystallize at 6 ° C for 20 minutes then remove delicately the structure sheet. or Spread chocolate on the structure sheet, smooth with a spatula and let crystallize at least 20 minutes to 6 ° c before taking off the PVC sheet.
For dessert :
Post sheet structure in the bottom of the frame, mount the dessert and freeze at -18 ° C for 12 hours. at the outlet of the freezer, remove the sheet.
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