decoStick CHOCOLATE AND CREMINO step-by-step photo guide

An idea by Gabriele Bozio Delmastro

For decosil^® becomes a moulds collection for creating geometrically shaped finger food with stick, both for standing buffet or table. These moulds can be used with liquid products such as chocolate, sugar, mousse, bavarian cake mixture, icicle, jellies fruit or pasty products as ice cream, marzipan and meat, fish or vegetarian tartar.

It is a food-grade silicone mould composed of two parts. A base in soft translucent silicone…

…and a removable closing band made of harder black silicone, which gives more stability to the mould (LOCK).

It also solidly locks and supports the sticks and it allows you to fill the mould with pasty products without letting the stick moves. It prevents liquid leakages and it allows to easily extracting the subject from the mould without deforming it. In the lower part of the decoStick^® moulds, there are provided partial fissures that facilitate the faster cooling of the compounds in the blast chiller.

Place the black silicone lock on the mould base.

After placing the lock and inserted the supports, directly pour the chocolate into the shapes, vibrate the mould, as usual, to eliminate any air bubble and completely crystallize at a temperature of 15 -18°C (or for 5 minutes in the refrigerator at 2-4° C and then at room temperature).

It is possible to realize small snacks with chocolate and dried fruit by placing the dried fruit before pouring the chocolate.

decoStick^® for chocolate sticks with pralines.

Chocolate snacks with dry fruit and simply decorated Creminos or covered by chocolate or crunchy grains; packaged and exposed just next to the cash register, they are a very interesting product for the so-called 'instinctive sale'.

Small chocolate flavoured cubes to make special hot chocolates, coffees, infusions or simple cups of milk; offered at the bar or packaged and sold together with chocolate mug preparations: they are simple, elegant and highly impressive.