Chocolate

OAK TREE SKU GG048S

Ephemeral, light and organic shapes.

Detailed textures and outstanding details.

A line of silicone moulds that can be used for main courses, appetizers and desserts.

A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities.

And a unique spark to unleash your creativity.

Silicone mould 300x200 mm

Indent: max 98x53x2 h mm

Indent volume: ~ 3

Number of indents: 8

Pavoni - Silicone mold RICOTTA by Davide Oldani 15 servings

Reality can truly be surprising. Pavoni Italia has developed new FOO’D moulds together with the talented chef Davide Oldani and his team. These moulds give you the chance to give the palate the taste of the unexpected and the surprise of the impossible to the eye. Detailed shapes capable of faithfully reproduce the originals, by giving an unforgettable touch to your preparations. New moulds enrich the FOO’D line, inspired by the tradition. The unmistakable shapes of cheese – such as Gruyere, Cheese e Ricotta – go along with a tribute to the typical Milanese dish: the Ossobuco.

Moulds made to guarantee the utmost performance and a flawless unmolding, to preserve the details level whole and make your creations outstanding.

SILICONE MOULDS 300X175 MM

INDENT DIMENSIONS: Ø 42,5x23 h mm

VOLUME: ~ 25 ml

INDENTS PER MOULD: 15.

Pavoni - Silicone mold CHEESE by Davide Oldani 16 servings

Reality can truly be surprising. Pavoni Italia has developed new FOO’D moulds together with the talented chef Davide Oldani and his team.

These moulds give you the chance to give the palate the taste of the unexpected and the surprise of the impossible to the eye. Detailed shapes capable of faithfully reproduce the originals, by giving an unforgettable touch to your preparations.

New moulds enrich the FOO’D line, inspired by the tradition.

The unmistakable shapes of cheese – such as Gruyere, Cheese e Ricotta – go along with a tribute to the typical Milanese dish: the Ossobuco.

Moulds made to guarantee the utmost performance and a flawless unmolding, to preserve the details level whole and make your creations outstanding.

SILICONE MOULDS 300X175 MM

INDENT DIMENSIONS: 57x30x27 h mm

VOLUME: ~ 26 ml

INDENTS PER MOULD: 16.

SCARLET TOP27 - RASPBERRY SHAPE SKU TOP27S Dim mould.190 x 190 x h 28 mm Ø mm 180x26 h 1 indent vol. ~ 440 ml The pastry translated into a total sensory experience. From the wisdom and passion of Stefano Laghi and Sebastiano Caridi - in collaboration with the research team Pavoni Italia - are born the new molds of the line Top, to interpret the fruit in every detail. Eight simple and immediate shapes, able to reproduce creative compositions in a single indent that will save your time during the work. Ideas, technique and passion from two famous pastry chefs, to give a twist to the taste of your preparations and new textures to the palate. Can be combined with micro-perforated stainless steel bands, Voilà disposable moulds and Pavoflex silicone mould PX075

Pavoni - Silicone mold Pavoflex line - SLAKE PX3214S

Dim mould. 114 x 39 x h 20 mm vol. 50 ml 8 indents cutter included. Nicolas Bacheyre’s talent for an idea of brilliant simplicity. The traditional slice of cake becomes a modern protagonist thanks to Slake, the kit consisting of silicone mold and coppapasta for base and insert. This gives rise to the possibility of creating many different interpretations, to be combined in a single, special composition.

Mini RAVEN TOP20 - blackberry shape

SKU TOP20S

Dim mould. 300 x 175 x h 24 mm Ø 60x23 h mm 8 indents vol. ~ 40 ml The pastry translated into a total sensory experience. From the wisdom and passion of Stefano Laghi and Sebastiano Caridi - in collaboration with the research team Pavoni Italia - are born the new molds of the line Top, to interpret the fruit in every detail. Eight simple and immediate shapes, able to reproduce creative compositions in a single indent that will save your time during the work. Ideas, technique and passion from two famous pastry chefs, to give a twist to the taste of your preparations and new textures to the palate. Can be combined with micro-perforated stainless steel bands, Voilà VL65 disposable moulds and Pavoflex PX078 silicone mould

Fondant mould Carrot – 2s relief form With Stadter fondant moulds you can easily create three-dimensional motives with finest structures on their surfaces. Fill the mould with modelling clay and then remove it immediately. It is also possible to create multicoloured motives. Give free rein to your fantasies. After removing, you can decorate the motives with food colour powder or colour them with food colour pens. We offer you a broad range of different motives and themes. Have fun trying them out! Stadter moulds are made of flexible and food-safe silicone-caoutchouc of a professional quality. Only clean by hand with warm water and a mild detergent. Not dishwasher-proof. Suitable for marzipan, sugar- and gumpaste or all cold modelling clays. Material silicone caoutc houc Size 4 / 5,5 cm Color white

  Pavoni - Silicone mold MAPLE - 8 portions GG049

Ephemeral, light and organic shapes. Detailed textures and outstanding details.

A line of silicone moulds that can be used for main courses, appetizers and desserts. A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities. And a unique spark to unleash your creativity.

Silicone mould 300x200 mm

Indent: max 66x62,5x2 h mm

Indent volume: ~ 3

Number of indents: 8.

Praline & Chocolate Moulds Merry Christmas

A day without chocolate is possible - but pointless! For all chocolate lovers and all trendsetters: Homemade chocolate and pralines in creative flavors are on everyone's lips - and that is to be taken literally.

Two moulds in food-safe silicone to create ever new taste experiences.

With recipe booklet.

Decora -  Chocolate mold

Decora - Teaspoon chocolate mold

Polycarbonate molds decorate are ideal for those who like to personalize and work with chocolate shapes

Decora - Teaspoon chocolate mold

Size: 6 Cavities of 11,5 x 1 h cm - Mold 200 x 120 x 20 h mm.

Professional mold in polycarbonate, a material that allows you to get shiny and perfect chocolates. It is important to sharpen the chocolate well before pouring it into the mold. The particular shape allows you to combine chocolates together to get 3D figures. Correct tempering is a necessary condition for obtaining glossy chocolate, without streaks, with an inviting and easily deformed appearance. Below are two methods for tempering bright-looking chocolate. In a bain-marie: melt the chocolate at a temperature between 40 ° and 45 ° C. Pour 2/3 of the melted chocolate on the cold surface, preferably marble, and, with the help of the spatulas, work it quickly so as to bring it to a temperature of about 28 ° C. Pour the chocolate into the remaining melted chocolate and mix until a homogeneous mass is obtained and reach a temperature of 32 ° C for dark chocolate, 30 ° C for milk chocolate and 29 ° C for white chocolate. In microwave: melt the chopped chocolate at medium power for about 1 minute. Pull it out of the microwave and mix it. Do this step by minute until the chocolate melts completely. Check that the chocolate has reached the right temperature, ie 32 ° C for dark chocolate, 30 ° C for milk chocolate and 29 ° C for white chocolate. Fill a saà a poche with tempered chocolate and pour it into the cavities of professional polycarbonate molds.

Pavoni - Silicone mold Pavoflex BONSAI 8 servings

Ephemeral, light and organic shapes. Detailed textures and outstanding details. A line of silicone moulds that can be used for main courses, appetizers and desserts. A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities.

And a unique spark to unleash your creativity.

Silicone moulds 300x200 mm

Indent dimensions: max 80 x 55 x 2 h mm

Volume: ~ 3 ml

Indents per mould: 8

Pavoni - Silicone mold PUZZLE 18 servings

Ephemeral, light and organic shapes. Detailed textures and outstanding details. A line of silicone moulds that can be used for main courses, appetizers and desserts. A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities. And a unique spark to unleash your creativity.

Silicone moulds 300x175 mm

Indent dimensions: max 90 x 90 x 4 h mm (9 pcs)

Volume: ~ 31 ml (9 pcs)

Indents per mould: 18

Ephemeral, light and organic shapes. Detailed textures and outstanding details. A line of silicone moulds that can be used for main courses, appetizers and desserts. A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities. And a unique spark to unleash your creativity.

Gourmand Raspberries GG017

Gourmand Raspberries

Mould Size 300mm x 175mm

Indent Size:Diameter 24x27H mm

35 Indents per mould Vol. 7ml

STONE SKU GG019S

Ephemeral, light and organic shapes. Detailed textures and outstanding details. A line of silicone moulds that can be used for main courses, appetizers and desserts. A wealth of interpretations, to experiment with both hot and cold dishes, enriching the range of possibilities. And a unique spark to unleash your creativity.

Silicone moulds 300x175 mm

Indent dimensions: max 36 x 28 x 15 h mm

Volume: ~ 6 ml Indents per mould: 28

Decora -  Chocolate mold

Mold Christmas tree for chocolate desserts

Polycarbonate molds decorate are ideal for those who like to personalize and work with chocolate shapes

Christmas tree

2 Cavity Mold size:275 x 175 x 20 h mm

1 Cavity Mold Size : 85 x 105 mm.

Professional mold in polycarbonate, a material that allows you to get shiny and perfect chocolates. It is important to sharpen the chocolate well before pouring it into the mold. The particular shape allows you to combine chocolates together to get 3D figures. Correct tempering is a necessary condition for obtaining glossy chocolate, without streaks, with an inviting and easily deformed appearance. Below are two methods for tempering bright-looking chocolate. In a bain-marie: melt the chocolate at a temperature between 40 ° and 45 ° C. Pour 2/3 of the melted chocolate on the cold surface, preferably marble, and, with the help of the spatulas, work it quickly so as to bring it to a temperature of about 28 ° C. Pour the chocolate into the remaining melted chocolate and mix until a homogeneous mass is obtained and reach a temperature of 32 ° C for dark chocolate, 30 ° C for milk chocolate and 29 ° C for white chocolate. In microwave: melt the chopped chocolate at medium power for about 1 minute. Pull it out of the microwave and mix it. Do this step by minute until the chocolate melts completely. Check that the chocolate has reached the right temperature, ie 32 ° C for dark chocolate, 30 ° C for milk chocolate and 29 ° C for white chocolate. Fill a saà a poche with tempered chocolate and pour it into the cavities of professional polycarbonate molds.

Decora -  Chocolate mold

Mold Christmas tree for chocolate desserts

Polycarbonate molds decorate are ideal for those who like to personalize and work with chocolate shapes

Christmas tree

2 Cavity Mold size:275 x 175 x 20 h mm

1 Cavity Mold Size : 85 x 105 mm.

Professional mold in polycarbonate, a material that allows you to get shiny and perfect chocolates. It is important to sharpen the chocolate well before pouring it into the mold. The particular shape allows you to combine chocolates together to get 3D figures. Correct tempering is a necessary condition for obtaining glossy chocolate, without streaks, with an inviting and easily deformed appearance. Below are two methods for tempering bright-looking chocolate. In a bain-marie: melt the chocolate at a temperature between 40 ° and 45 ° C. Pour 2/3 of the melted chocolate on the cold surface, preferably marble, and, with the help of the spatulas, work it quickly so as to bring it to a temperature of about 28 ° C. Pour the chocolate into the remaining melted chocolate and mix until a homogeneous mass is obtained and reach a temperature of 32 ° C for dark chocolate, 30 ° C for milk chocolate and 29 ° C for white chocolate. In microwave: melt the chopped chocolate at medium power for about 1 minute. Pull it out of the microwave and mix it. Do this step by minute until the chocolate melts completely. Check that the chocolate has reached the right temperature, ie 32 ° C for dark chocolate, 30 ° C for milk chocolate and 29 ° C for white chocolate. Fill a saà a poche with tempered chocolate and pour it into the cavities of professional polycarbonate molds.

Pavoni - Spatula - Pro Series - silicone

Designed for a professional audience, this silicone spoon is the ideal solution for those looking for a functional, durable and durable product. Made with an extragrip and heat-resistant handle: you can use it even when hot, during cooking, the handle can withstand up to 220 ° c. At the base of the eyelet handle to put the spoon on a hook and hang "hang on" to support it during the working phases.

The platinic silicone terminal withstands up to 250 ° C with support to avoid contamination.

The junction between the handle and the head is designed without slits for greater strength, hygiene and durability.

This spatula is available in the following size: Length 36 cm - handle length 25 cm

Choco Coasters

Serve the most delicious chocolate and hot drinks on the Choco Coasters. The four marble boards have enough room for both a small cup and a piece of chocolate. The marble will stay nice and cool, which prevents the chocolate from melting and keeps it in peak condition. They are suitable for cookies and other sweets as well.

For chocolate and hot drinks

You're probably familiar with the following tale. You get a chocolate bonbon together with your coffee and rest the chocolate on the saucer, leaning against the warm cup. Your chocolate then melts and your cup gets dirty. You won't encounter this problem anymore with the Choco Coasters!

There's enough room for both, and the marble will stay at the perfect temperature for the chocolate.

Serve in style

The four coasters are made of white marble and have copper-colored accents. This way, you'll be serving your favorite chocolate in style. It also matches the other Boska Chocowares. And the coasters are also suitable for serving other sweets.

Easy to clean

After use, wash the coasters by hand with some warm water and dish soap or wipe them with a damp cloth. That way, they'll be clean again in no time. In short: as a true chocolate lover, you'll be having fun for many years to come with these Choco Coasters.

Choco Chopper

The Choco Chopper: a brand new way to enjoy your favorite chocolate. With this stylish, gold-colored knife, you can break off chunks of chocolate with ease. This tool makes it fun to share your chocolate experience with friends and family around the table

Enjoy chocolate together

Just like cheese, chocolate just tastes better when you have it with company. That's why Boska has worked together with a real chocolatier to create the Choco Chopper: an elegant, stainless steel knife which cuts through chocolate in a single, fluid motion.

Safe, hygienic and practical

The Choco Chopper has two handles, which means it's very safe to use. Your hands are far away from the blade, so you won't accidentally cut your fingers. Another perk: everyone can cut a piece of chocolate for themselves without touching it with their hands. It's hygienic and practical! The knife is dishwasher safe, but it's better to wash it by hand. That preserves its quality for much longer.