Chocolat
Cabine de Protection Velouré (Floquer) Feuille d'or 24 carats pâtisserie Indispensable for all cake assemblies

Indispensable for all cake assemblies

insert and any other device liquid with a professional method

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Glass pie shell

Chocolat<br/>Cabine de Protection Velouré (Floquer) Feuille d'or 24 carats pâtisserie Indispensable for all cake assembliesBooth 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