Cold plate for easy-to-shape chocolate decorations.
Principle: Freeze the stainless steel plate containing a eutectic liquid at -21°C for 24 hours.
Tempered chocolate is applied with a cone, a pastry bag, a triangle or a spatula on the plate.
Chocolate undergoes heat shock when in contact with the Cool Decor.
When the chocolate is detached, it can be shaped.
Result: home-made meshes, nests, chips, twisted chocolate ribbons - very original to wrap
around or decorate desserts and chocolates.
Tip: You can also use the Cool Décor plate as a cold support for chilled desserts.
- Special shape to fit slides in chilling cabinets 600 x 400 mm.
- Stainless steel with non-slip feet.