Get that professional, flawless look when dipping chocolates and truffles using this dipping fork. Use to hold cut pralines and ganaches, truffles, fruit, confectionary, or nuts while dipping them into melted chocolate or other coatings. The long handle will let you dip your candies without making a mess of your benchtop.
Caramelised macadamias encased in caramelised hazelnuts and milk chocolate, these crunchy nut treats are exploding with flavour. – Gluten free.
Yeild Depends on the size of the Macadamias
Nicolas Haelewyn innovates with his extravagant, but simple, take on a mont blanc!
L’othelo is a rich, smooth piped milk chocolate, coffee and hazelnut fusion. Duja mocca hazelnut base topped with cocoa powder covered slivered almonds and finished by dipping the base into dark couverture chocolate. – Egg free, gluten free
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
Layers are the intrinsic element to the Neptune bar. Enjoy caramel, nougat, marshmallow and puffed rice layers enrobed in smooth milk chocolate.
A simple yet indulgent gianduja milk chocolate truffle with a hint of cinnamon and finished with milk chocolate shavings. – Egg free, gluten free.
Milk chocolate truffles filled with decadent caramel and roasted peanuts. Dipped in chocolate and finished with a dusting of metallic gold powder to create an opulent, textured truffle ideal for gifts or an indulgent treat. – Gluten free.
A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.
1 hour 15 mins
A festive ganache disc ideal for gifts or as a sweet treat on Christmas day. Honey and spice infused ganache dipped in dark chocolate and garnished with a colourful chocolate piped wreath. – Egg free, gluten free.