In chocolate products: To mould slabs and chocolates where fillings, farces and insertions of alcohol-based fruits dominate. Suitable to mould hollow shapes.
General pastries: Versatile, both for cupcakes and cakes, and for whatever must be coated and iced without covering the importance of the fillings, also combined with delicate fruit-based creams.
In ice-cream: With a good balancing of the icecream bases, it offers an icecream or fudge with a classical and linear taste.
In Italy, Chocolate is an art form