PVC foil for creating surface relief either from chocolate - max temperature of chocolate used 17°c or for using modelling compounds and transferring to dessert surfaces. Dimensions of the foil - 40x25 cm, material PVC, After use wash in water with detergent and wipe with a paper towel, definitely do not dry near a heat source, it could cause deformation of the foil.
Dimensions 40 x 25 cm - material PVC, price per piece
PVC plastic structural foil for creating a surface relief of chocolate.
Spread the chocolate on the foil with a squeegee. Then allow it to set to a temperature of approx. 17°C (the chocolate is still soft but not runny). The foil can then be carved or cut out in various shapes or pressed onto the side of the cake. Place in the fridge and let it set completely. After about 15 minutes, remove the foil.
The foil can also be used for the structural surface of coated cakes. Roll out the dough and immediately attach the foil. Then use an iron or roller to apply firm pressure to the foil. Then remove it and let the mass wilt for a while. Transfer to the cake and do not refrigerate.
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