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 May
0 3877We love a bit of Yorkshire Blue here at MSK, and Rupert's made this lovely little brioche bun filled with a hot creamy blue cheese mousse. The mousse is stabilised with gellan gum to stop it from spl..19 May
0 1487Strawberry and black pepper is a classic combination, and when one of our customers asked us for a basic recipe using MSK UltraMousse we thought this would be a perfect dish for it. UltraMousse is a ..13 May
0 1665We've made this deliciously smooth crème brûlée using UltraGel 5, which has the advantage that it sets on cooling, rather than on baking, allowing us to make a crème brûlée in a dish that wouldn't sur..06 May
0 1545Rupert's made these charming little tiramisu cups using obulato, which is an edible paper from Japan made from potato starch which dissolves on contact with water, making it the perfect ingredient for.. - Know How