Description
For making thin shapes of chocolate. To use, put a Silpat or acetate sheet on a level surface and place the chablon on top. Alternatively, put the Chablon on a chocolate transfer sheet to leave a design on your chocolate. Pour the chocolate into the chablon and scrape off excess chocolate. When the chocolate has dried, remove the chablon.
- 40mm (1.5″)
- 30 Cavities
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