Feature(may vary by option.)
●100% European grade silicone is stronger, more flexible, durable and maintains its original shape and non-stick quality.Usage:
●3D silicone round molds, as well as other cases for sticks, balls and molds for different sizes of domes, height and width measurements.
●Set of 4 Hemisphere Dessert Silicone Molds, Size 0.2 oz (1 teaspoon, 5 ml) x 24 holes with approximately 1 inch size; 0.5 oz (1 tablespoon, 15 ml) x 15 holes about 1.5 inch size; 1 oz (2 tablespoons, 30 ml) x 8 holes about 1.9 inch size; 3.5 oz (100 ml) x 6 holes approximately 2.8 inches size.
●Pinch test passed.No white filter, pinch or twist.No chemical coating.Pure high quality food grade silicone.Meets US FDA and European LFGB safety standards.BPA, PVC, and phthalate free.Easy to use mold, very flexible, non-toxic, easy to clean, and can be used in the oven, dishwasher and refrigerator.Temperature from 104 to 428 degrees Fahrenheit (40 to 220 degrees Celsius).
●Can be used for making cakes such as raindrop mousses, ice cream, cake, chiffon cake, chocolate bombs, muffins, gumdrop yogurt, gelatin, drops, jelly, pudding, molecular cooking, gumpaste, fondant, ice melted chocolate, juice, meatballs, candy, canapes, desserts, homemade soap, wax, bath bombs, epoxy resin, liquid polymer soil, etc.
[Includes 8 half-spheres (medium)]
[Cylindrical 8 pcs]
[8 Stones]
[Hemisphere | 24 Count (Mini)]
[Hemispheres with 6 pieces (Large)]
[Round Whole Cake Pan | Round]
[Hemisphere | 15 Cavities (Small)]
[Includes 15 stones]
[set of 4]
[Truffle Sphere with 8]
[Perforated hemispherical (Large)]
Description
Material: 55g white chocolate, 5g black chocolate, 5g cream, 25g sugar, 25g butter
Step 1: Dissolve 50g of white chocolate in warm water, add yellow edible coloring, apply 1-3 layers to mold, then refrigerate.Keep the rest of your chocolate, refrigerated.
Step 2: Stir the cream with sugar, heat until boil, then sieve and cool to 30 degrees Celsius.
Step 3: Stir the butter to smooth it.
Step 4: Add "Step 2" to "Step 3" and refrigerate for 1-2 hours, then mix well with a whisk when hardened.
Step 5: Pour "Step 4" into the mold.Heat the remaining chilled chocolate until it becomes liquid and cool to about 30 degrees Celsius and add the remaining yellow chocolate to the mold.
Step 6: Refrigerate the mold and cut out the mold.Heat the remaining 0.2 oz (5 g) of black chocolate and draw a bee.
Step 7: Melt 5 g of white chocolate, draw wings on white paper, refrigerate for about 1 hour and stick to the bee with black chocolate.
