Principle: The stainless steel plate contains a eutectic liquid that freezes at -21°C (-6 °F). Tempered chocolate is applied with a cone, a pastry bag, a triangle or a spatula on the plate. Chocolate undergoes heat shock when in contact with the cold plate frozen plate. When the chocolate is detached, it can be shaped. Result: home-made meshes, nests, chips, twisted chocolate ribbons - very original to wrap around or decorate desserts and chocolates.
You can even mix the colours when applying them on the plate. Tip: You can also use the cold plate as a cold support for chilled desserts. Special shape to fit slides in chilling cabinets. Stainless steel with non-slip feet.