Review on Polycarbonate Candy Bar Mold – Goldbaking Plain Bar Chocolate Mold for Fancy Bars, PC Chocolate Mould by Matt White
The confectioner evaluates the chocolate mold. Pastry_ChefBelal
I'm a pastry chef from New York. I'm a shocker too. Mold isn't bad at all. If the chocolate is properly tempered and you give the chocolate enough time to pop out of the mold, it shouldn't pop out of the mold.
Pros
- Convenient item
Cons
- Requires an outlet
New products
Comments (0)
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