Grué de cacao tartelette this mold ensures maximum durability

this mold ensures maximum durability and perfect release for sweet and savory treats with flawless shapes

Utilisation : Parfait pour découper et embosser des motifs sur la pâte à sucre

Temperature resistance: -40°C to +250°C

Moule Queen Pavoni  :

Cake boards and drums — for presenting your rectangular layer cake

Grué de cacao tartelette this mold ensures maximum durabilityValrhona Roasted Cocoa Nibs Cocoa nibs Valrhona cocoa nibs, roasted bean pieces 100% cocoa. Natural crunch. Valrhona cocoa nibs in 1kg bag. Pieces of roasted and crushed cocoa beans, no added sugar. Nibs are the rawest and most natural form of cocoa before being processed into chocolate. Characteristic crunchy texture, intense cocoa profile with clear bitterness. Mainly decorative use: entremets topping, inclusion in biscuits for texture, crunchy tart