Pavoni CH6 Stainless Steel Tool (1 Each) for Creating Chocolate Leaf 40mm x 80mm

Pavoni Stainless Steel Tool (1 Each) for Creating Chocolate Leaf / FeatherTo use:Lay a food-safe nonstick plastic sheet on your work surfaceDip the blade in your chocolate, tap the tool to remove excess chocolate and scrape chocolate off the top of the blade until excess chocolate stops dripping offTouch the bottom of the blade to your nonstick sheet, lift up the blade and, as chocolate starts to run off the blade's tip, move the tool backward to draw a line of chocolate down the length of the leaf and past it, for a three-dimensional stemLift up the leaf-laden plastic sheet and, for added realism, lay the plastic sheet with the chocolate leaves in a semi-cylindrical mold to give the leaves a curved or curling shapeLift the plastic sheet with the curled chocolate leaves out of the mold and place in your refrigerator to solidifyGingerly take the chocolate leaves off the sheet and, to turn the leaves into feathers, notch their sides with a knifeLay the leaves or feathers on top of your pastry, strew them beside a plated dessert, or adhere them with edible glue to a chocolate sculptureTool made of brushed-finish stainless steel as thick as 1/16 inchTool (known as Flychoc) crafted in collaboration with Filippo Re along with pastry chef and chocolatier Stefano Laghi, coauthor of Pastries, Cakes and Desserts, who won the World Championship of Pastry and Cuisine in Basel, Switzerland, and title of National Italian Pastry Chef in Luxembourg, and who founded Decosil, a company that makes 3-D silicone molds for chocolate and sugar, as well as Pavoni’s Chocoflex silicone molds for ganacheBy Italy-based company Pavoni, manufacturer of silicone mats and molds for baking (including Formaflex, Pavoflex and Pavocake) and for ice cream and chocolate, chocolate molds made of polycarbonate or thermoformed plastic, textured sheets for designing chocolate, tart rings, and machines for commercial foodservice.

• To use, lay a food-safe nonstick plastic sheet on your work surface, dip the blade in your chocolate, tap the tool to remove excess chocolate and scrape chocolate off the top of the blade until excess chocolate stops dripping off, then touch bottom of blade to nonstick sheet, lift up the blade and, as chocolate starts to run off the blade's tip, move tool backward to draw a line of chocolate down length of leaf and past it, for a three-dimensional stem, then lift up the leaf-laden plastic sheet
• For added realism, lay the plastic sheet with the chocolate leaves in a semi-cylindrical mold to give the leaves a curved or curling shape, then lift plastic sheet with chocolate leaves out of the mold and place in your refrigerator to solidify, then gently take the chocolate leaves off the sheet and, to turn the leaves into feathers, notch their sides with a knife, then lay them on top of your pastry, strew them beside a plated dessert, or adhere them with edible glue to a chocolate sculpture
• Tool made of brushed-finish stainless steel as thick as 1/16 inch; tool (known as Flychoc) crafted in collaboration with Filippo Re and pastry chef and chocolatier Stefano Laghi, coauthor of Pastries, Cakes and Desserts, who won the World Championship of Pastry and Cuisine in Basel, Switzerland, and the title of National Italian Pastry Chef in Luxembourg, and founded Decosil, a company that makes 3-D silicone molds for chocolate and sugar, as well as Pavoni’s Chocoflex silicone molds for ganache
• Sold by the piece
• By Italy-based company Pavoni, manufacturer of silicone baking mats and baking molds (including Formaflex, Pavoflex and Pavocake), silicone ice cream molds with hinges for inserting sticks during preparation (before freezing), silicone chocolate molds, polycarbonate chocolate molds, thermoformed plastic chocolate molds, transfer and textured sheets for designing chocolate, stainless steel tart rings and tools for shaping chocolate, plus food colors, as well as machines for commercial foodservice