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decoStick Parallelepiped mold

decoStick Parallelepiped mold
decoStick Parallelepiped mold
decoStick Parallelepiped mold
decoStick Parallelepiped mold
decoStick Parallelepiped molddecoStick Parallelepiped molddecoStick® Parallelepiped

cod. decosil14001

multiple molds 10 subjects

EUR 109,00 + VAT
Amount:

decoStick® Parallelepiped mold
multiple molds 10 subjects

decoStick® to stick chocolate.
Raw snacks on a stick ideal for buffet service.

From sweet to savory, with the molds decoStick® you can create sweet preparations of chocolate or ice cream or savory preparations of meat, fish, cheese or vegetable served both raw and cooked.

Step by Step

Mold type: multiple 1 part 
Subject dimensions: b cm 2 x h cm 5,5 x p cm 2 
Mold dimensions: b cm 39,5 x h cm 9,5 x p cm 2,5
n° of subject per mold: 10
Mold weight: approximately 0,654 kg.

From an idea of Gabriele Bozio for decosil® comes a collection of molds dedicated to the creation of subjects or geometric forms supported by sticks for snacks or desserts.
decoStick allows you to quickly create original finger-food and elegant appetizers, ideal for a buffet service.
Can be used with fluid products: chocolate, sugar, mousse, Bavarian, lollies, jellies or pastes such as ice cream, marzipan, steak tartare, fish or vegetarian.

Stick of White Chocolate and Hazelnut Mousse

How to use decoStick molds with dense product

 STICK OF WHITE CHOCOLATE AND HAZELNUT MOUSSE

INGREDIENTS

 

PROCEDURE

WHITE CHOCOLAT


 

PURE HAZELNUT PASTE

 

CREAM 35% FATS

GOLDEN JELLIES (BLOOM 190-220)

 

CRÈME FRAÎCHE 35% DE MATIÈRES GRASSES

500g


 

80g

 

350g

4g

 

 

500g

Boil in a casserole the cream with the hazelnut paste, take out from the fire, add up and melt the beforehand softened jelly; add up the chocolate and let it melt. Emulsify the mixture with a mixer and cool down at 30°C.

In the meantime prepare decoStick mould, place the lock on the base, insert supports making them slide until the end of the lock, insert them only for few millimeters into the mold.
Whip the cream maintain it creamy, mix the cooled down composed and pour in decoStick moulds, with pastry bag fill the moulds making well adhere the composed to the moulds walls, and let slightly come out.
Drive inside the support until about half of the mold lenght, with a spatula in parallel of mold, push the composed inside the mold, tilting the spatule, level the mold removing the excess.
Cover with Ideabrill® paper or baking paper, put in the blast chiller at -40°C until the complete product hardening.
When the product il well cooled down, remove the baking paper, remove the lock from the base, and demould. Decorate as you wish.

You might also be interested in the following products:

decoStick® Cylinder
109,00 +VAT
decosil14003
decoStick® Cube
99,00 +VAT
decosil14002
decoStick® Half Cylinder
109,00 +VAT
decosil14004
PVC Sticks for decoStick®
6,00 +VAT
5,49 +VAT
decosil14006
Wooden Stick for decoStick®
2,00 +VAT
decosil14000
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decosil® Srl
Via Risorgimento, 29
35010 Limena - Padova - Italia
Tel.  +39 049 769999
Fax. +39 049 8848069

C.F.  e P. Iva 04152410280

Reg. Imp. di: PD
Nr. Rea: PD 366437
Cap. Soc. €10.000 I.V.

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