This guitar cutter is made of heavy-weight, durable polycarbonate, and makes cutting chocolates a breeze.
Professional Italian designed single guitar to cut soft product in perfect portions. NOT SUITABLE for cutting hard products or chocolate bars.
With a plastic base 24cm x 24cm and stainless frame with 22mm (27/32″) spaces between wires, this mini guitar is perfect for cutting ganache confections:
– Great for small production in chocolate stores, ice cream shops, schools and restaurants
– Compact size means the mini guitar does not require a lot of storage space or a large work surface
– Dishwasher safe
The mini guitar comes with a plastic spreader and a stainless metal lifter.
A sweet and salty chocolate bar with a crunch! Enrobed in dark chocolate, the bar has a peanut praline base topped with passionfruit jelly and is finished with a dark chocolate garnish.
Class Tags: chocolate dipped, chocolate shards, egg free, egg-free, enrobe, enrobed, enrobing, garnishes, gluten free, gluten-free, shaved chocolate, peanuts, snack bar, snack bars, vegan
2 hours 30 mins
Marvellous marshmallows covered in chocolate and textured with a coconut coating!
Learn to use plastic frames to create these cut pralines. Hazelnut praline topped with coffee ganache, enrobed in dark chocolate with a textured finish. Egg free, gluten free.
1 hour 30 mins
Learn the technique of enrobing with this step-by-step instructional class. A delicious smooth vanilla bean chocolate ganache, enrobed in dark chocolate and finished with colourful cocoa butter transfer sheets. – Egg free, gluten free.
1 hour 25 mins
Inside these bite sized delights you’ll find a praline and chocolate base topped with tea ganache, all enrobed in dark chocolate and hand piped.
Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.
Yeild 204 pieces