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Chocolate mousse (175g / 4 people) Whipped ganache (200g / entremets) Mirror glaze (150g / entremets) Molded chocolates (10g / piece) Homemade bar (100g / piece) Marbled cake (150g / cake) Macaron filling (200g / 30 macarons) Chocolate chip cookies (100g / 12 cookies)

Application Method: Apply the letters directly onto fresh fondant and emboss with a smoother for flat projects

Extra-fine Almond Powder - Perfectly Smooth Shell Base

Thermomètre à Caramel pumpkin wi-w{padding:20px 16px}Caramelometer: Sugar thermometer with metal cage and hook. Essential for sugar cooking stages and for making syrups and caramel. Its metal cage and hook allow it to be supported and to maintain its integrity inside the cooking vessel. Measurement range : +80 + 180C Works without battery.