The ruler provides a neat, straight cutting edge. Great for Biscuit Batter, Chocolate, Chocolate Paste, Icing, etc.
An invaluable tool for the Professional Pastry Chef!
This is one of the standard products used at Savour Chocolate and Patisserie School.
Challenge yourself by creating your very own starch mould and sugar crusted liquors with this technical yet rewarding recipe.
With layers of chocolate goodness, this petit gateaux is an indulgent cake that’ll hit the spot of any chocolate lover.
Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.
Yeild 204 pieces