Chocolat
Cabine de Protection Velouré (Floquer) Feuille d'or 24 carats pâtisserie Note: Please read the "How

Note: Please read the "How to Measure" section carefully before using our size chart

Magnum ice cream mold

Indispensable for all cake assemblies

Leur polyvalence en fait un outil indispensable dans toute cuisine pâtissière

Chocolat<br/>Cabine de Protection Velouré (Floquer) Feuille d'or 24 carats pâtisserie Note: Please read the "HowBooth to flock your cakes and chocolate To give the appearance of velvet on your dessert preparations, frozen or not, you can deposit the best velvet on it by applying a 50 50 chocolate and cocoa butter preparation. this will create an effect of fibers on the surface with the velvet aspect, and so provide your surface with the cotton effect, super clean and visually appealing. For this you will need a freezing surface and a protective cabin so as not