Magnetic praline moulds for use with chocolate transfer sheets to ensure good adhesion of the design.
Sorry, we're not currently stocking these products. But we may be able to get them in for you - just give us a call.
-
Ingredients
-
Tools
Visit our dedicated 100% Chef Website
Visit our dedicated 100% Chef website for the full range of beautiful tools and serviceware for chefs and mixologists.
-
Recipes
Latest Recipes
21 Nov
0 12570This Christmas Pudding Ice Cream dessert features super-thin caramel tuiles made from a mixture of salted caramel, raw Mauritian cane sugar and our pre-caramelized brulee sugar. We've made them in th..26 Sep
0 7434Rupert's made this fantastic blown sugar pumpkin, filled with a spiced pumpkin mousse. We've served it on a mix of chopped truffle praline grains and salted caramel pieces, with a chocolate ice crea..23 Sep
0 4276Have you got your pumpkin moulds for Halloween? Can't find any? Try using this 'Pomodoro' mould from Silikomart. It's supposed to be a tomato, but just change the leaf stem and spray it orange and i..12 Aug
0 3439We've made this chocolate by grinding the sesame seeds and peppercorns in the Twin Stones Wet Grinder. This method allows for ultimate creativity with chocolate, letting you make your own flavour com.. - Know How