Moule Tritan - Classica T cakesupplies l'effet velours marque les surfaces

l'effet velours marque les surfaces alentours

Its hot gelling behavior (between 40 and 50 °C during cooling) makes it a technical ally for chefs seeking precision and reproducibility

savory creations

Braided and baked for 25 minutes at 170°C

Moule Tritan - Classica T cakesupplies l'effet velours marque les surfacesClassica T Tritan Chocolate Bar Mold The Standard of Excellence Timeless elegance for your chocolate bars The Classica T mold from the Chocad line by Silikomart Professional is the essential tool for any craftsman wishing to create bars with a simple, clean, and decidedly modern design. Its classic rectangular shape highlights the intrinsic quality of your chocolate while offering a glossy and professional finish. Why choose the Classica T mold in