This roll of food-safe acetate is the ultimate patissier’s accessory. Form the acetate sheet into cylinders, and fix in shape with a small piece of tape, and pipe parfait cylinders to place in the freezer. Or spread a little melted chocolate onto the sheet, shape into a circle or twist, and leave to dry. Run a comb through the chocolate to make individual chocolate curls that will drop away when cool. Also use the acetate to line moulds or flan rings for perfectly turned out mousse and set desserts.
Note: Do not heat
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