Textured films for chocolate

Textured foil gives homemade chocolates and chocolate plates an extraordinary look and makes the little nibbles something special not only for the palate but also for the eye.

By using a structural foil, small works of art are created during the production of chocolate pralines. To do this, the pralines, which have not yet fully hardened, are placed on the structural foil. The pralines' own weight presses the selected design onto the lower side. After the chocolate has completely cooled and hardened, the chocolates can be removed from the foil. After turning, the special look can be seen on the top side.

This form of decoration is particularly suitable for chocolates that are not to be refined with sprinkle decoration. Thus, on the one hand, time can be saved, on the other hand, the chocolates can be designed with fewer ingredients visually appealing. Due to the size of the foils, several chocolates can be accommodated at the same time, which in turn saves time but also space.

The large number of different structural foils enables a wide variety of different praline surfaces. There are coarser or finer patterns, filigree curves or clear lines. There are no limits to personal visual preferences.

When decorating homemade chocolates in a bowl, the different surfaces make for a special sight. On the one hand, it is possible to design one type of praline with different structural foils. On the other hand, this type of decoration is particularly suitable if differently filled chocolates, which otherwise look the same, are to be kept apart.

The structural foils can also be used excellently for decorating cakes with chocolate plates. For this purpose, the liquid chocolate is poured onto the foil and spread very thinly. After hardening, the resulting plate can be removed from the base and carefully broken into suitable pieces. The chocolate pieces decorated in this way can provide a very special visual kick on cakes or desserts.