Thermomètre à Caramel pumpkin Application Method: Apply the letters

Application Method: Apply the letters directly onto fresh fondant and emboss with a smoother for flat projects

Chocolate mousse (175g / 4 people) Whipped ganache (200g / entremets) Mirror glaze (150g / entremets) Molded chocolates (10g / piece) Homemade bar (100g / piece) Marbled cake (150g / cake) Macaron filling (200g / 30 macarons) Chocolate chip cookies (100g / 12 cookies)

modeling chocolate

Extra-fine Almond Powder - Perfectly Smooth Shell Base

wi-w{padding:20px 16px}

Thermomètre à Caramel pumpkin Application Method: Apply the lettersCaramelometer: Sugar thermometer with metal cage and hook. Essential for sugar cooking stages and for making syrups and caramel. Its metal cage and hook allow it to be supported and to maintain its integrity inside the cooking vessel. Measurement range : +80 + 180C Works without battery.