Chocolat
Cabine de Protection Velouré (Floquer) Feuille d'or 24 carats pâtisserie (1 litre eau pour 500

(1 litre eau pour 500 grs sucre)

insert and any other device liquid with a professional method

Leur polyvalence en fait un outil indispensable dans toute cuisine pâtissière

shortbread etc

Magnum ice cream mold

Chocolat<br/>Cabine de Protection Velouré (Floquer) Feuille d'or 24 carats pâtisserie (1 litre eau pour 500Booth 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