Chocolat
Cabine de Protection Velouré (Floquer) Feuille d'or 24 carats pâtisserie Advantage and Use of sockets:

Advantage and Use of sockets:

Chocolate decoration

(1 litre eau pour 500 grs sucre)

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insert and any other device liquid with a professional method

Chocolat<br/>Cabine de Protection Velouré (Floquer) Feuille d'or 24 carats pâtisserie Advantage and Use of sockets:Booth 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