Stéphane Tréand, MOF & Michael Joy
Dessert Professional magazine, Diving into Chocolate, chocolate diving
December 2008
Professional chefs are always on the lookout for helpful tips and tools to bring more ingenuity and efficiency into their daily tasks. Today, the combination of silicone, chocolate and colored cocoa butter can provide a fresh recipe for artistic success. When blended with a splash of creativity, these materials can help navigate your imagination to new depths.
As Pastry Chef Stéphane Tréand MOF was completing twenty new nautical theme ShowpeelsT, he realized they had great potential to help other chefs save time in the kitchen. The thin patterned silicone sheets…
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