Showing 10–18 of 142 results

3-part half-sphere 6 cm chocolate mould

€ 5.90 Excluding tax

Become a moulding expert with Patisdécor's 3-part 6 cm half-sphere chocolate moulds. Practical and easy to use, this mould produces perfect, smooth, shiny mouldings.

The special thing about this product is that it's anti-waste: all you have to do is melt the recommended quantities of chocolate and cocoa butter, then fill the lower cavities up to the fill lines: no chocolate is wasted!

35 FLUTED PROFESSIONAL SILICONE MOULD

€ 35.00 Excluding tax

This Professional 35 Fluted Silicone Mould is ideal for making a large production of small cakes, savoury or sweet.

6 swirl silicone mould

€ 9.00 Excluding tax

With 6 swirl moulds, it's perfect for easily creating 6 delicious sweet or savoury monoportions.

6-piece silicone mould

€ 7.90 Excluding tax

Réalisez de délicieuses pâtisseries en forme de pièces montées avec ce moule en silicone pour pièces montées. Les moules Siliconflex sont flexibles

Bonbons Grains de Café Chocolate Mould

€ 16.90 Excluding tax

Technical data

Packaging: Piece
Dimensions: 36x24 h16 mm
Material: Tritan
Shape: Candy

Canyon Pavoni silicone log mould

€ 19.90 Excluding tax

This Canyon silicone log mould from Pavoni is ideal for making dessert logs with a stylish rolled effect, with cavities to hold your decorations, sauces and toppings.

CHOCOLATE BUNNY MOULD

€ 14.70 Excluding tax

This Bonbon Chocolat Lapins à Garnir mould will enable you to make delicious chocolate bonbons for Easter.

CHOCOLATE EGG MOULD

€ 14.70 Excluding tax

Use this Chocolate Egg Filling Mould to make delicious chocolate Easter sweets in the shape of eggs.

Chocolate mould 3 parts cherry blossom

€ 5.90 Excluding tax

Become a moulding expert with the Patisdécor cherry blossom 3-part chocolate moulds. Practical and easy to use, this mould produces perfect, smooth and shiny mouldings.

The special thing about this product is that it's anti-waste: all you have to do is melt the recommended quantities of chocolate and cocoa butter, then fill the lower cavities up to the fill lines: no chocolate wastage guaranteed!