Moule Polycarbonate Chocolat - Tete de Mort cercle sprinkle your work surface and

sprinkle your work surface and line your moulds

In a dry place between 16 and 18°C

Make your own dairy-free

giving you time to do the velvet coating of all your pastries

Cabine de protection pour pulvérisation de colorants

Moule Polycarbonate Chocolat - Tete de Mort cercle sprinkle your work surface andPolycarbonate Chocolate Mold Skull x12 The advantages of polycarbonate for chocolate moldings: Easy release by turning over and lightly tapping the mold Unparalleled chocolate shine thanks to polycarbonate Easy maintenance by wiping the plate with lukewarm water Mold transparency for easier quality control COOK FIRST Pastry and Kitchen