The Swiss Classic Paring Knife has a 10cm blade comprising of an ultra-sharp edge and pointed tip.
World Chocolate Master Frank Haasnoot shows you the technique to creating this stunning chocolate ‘Noir’ garnish for use on products such as petit gateaux. With the use of guitar sheets, the garnish is both shiny and rigid. – Egg free, gluten free, vegan.
A classic festive treat, the fruit mince tart is recreated here with a tropical twist. Shortbread crust filled with mango, banana, pineapple, apricot and sultana chutney and finished with a simple holly garnish.