Moule Trompe l'oeil by E. Forcone - Pèche Cerise - PX4331S Spray Velours margin-top:4px} } Valrhona - Chocolat

margin-top:4px} } Valrhona - Chocolat Iconique

Colorants E102

Frequently asked questions about cocoa butter drops Is cocoa butter in drops food-grade

créé en 1988

• Pattern printing on fondant: clear transfer of designs and text on rolled fondant for decoration

Moule Trompe l'oeil by E. Forcone - Pèche Cerise - PX4331S Spray Velours margin-top:4px} } Valrhona - ChocolatThe Peach Cherry Trompe l'il Mold by Emmanuele Forcone is an exclusive creation by Pavoni Italia that pushes the limits of realism in pastry. Designed in collaboration with World Pastry Champion Emmanuele Forcone, this versatile mold allows making either peaches or cherries in single servings depending on the applied finish: velvet finish for the peach apricot effect, glossy red mirror glaze for the cherry effect. Professional format 20 cavities in