ScrapCooking fuchsia choco pen for pastry decorations
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  • ScrapCooking fuchsia choco pen for pastry decorations
  • cookies decorated with fuchsia choco pen

Choco fuchsia pen

The 25g fuchsia choco pen from ScrapCooking is the perfect tool for adding colorful and tasty touches to your pastry creations.

This ready-to-use pen contains fuchsia-coloured chocolate, allowing you to create precise decorations on your cakes, cookies, cupcakes and other desserts. Its smooth and creamy texture makes it easy to apply, allowing you to write messages, draw designs or add refined details to your pastries.

The pen is designed for simple use : heat water (not to boiling point) then pour the hot water into a bowl, immerse the pen for two minutes in the hot water to liquefy the chocolate inside.

With a capacity of 25g , it offers a sufficient quantity for several biscuits.
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0 Avis
livraison-standard
Win 0.10€ every 10€ spent*
livraison-gratuite
Livraison gratuite dès 49€ d'achats*

Description Choco fuchsia pen

Directions for use Stylo choco fuschia

To ensure optimal use of the ScrapCooking fuchsia choco pen, it is recommended to store it in a cool, dry place, away from heat and humidity.

After each use, be sure to close the cap tightly to prevent the chocolate from hardening inside the tube.

If the chocolate becomes too firm, you can warm the pen slightly by placing it in warm water for a few minutes, making sure no water gets inside.

Before first use and after each use, wipe the tip with a clean, dry cloth to ensure precise and hygienic application.

Data sheet Choco fuchsia pen

Product family
Glaçage
Marque
Scrap Cooking
Availability
In stock
sur lieu de travail (UNIQUEMENT EN ENTREPRISE) : Delivery scheduled between the 11/09/2026 and 11/10/2026
Livraison à domicile Predict : Delivery scheduled between the 11/09/2026 and 11/10/2026
Chronopost - express domicile : Delivery scheduled the 11/07/2026
Chronopost - express en relais : Delivery scheduled the 11/07/2026
Mondial Relay : Delivery scheduled between the 11/12/2026 and 11/14/2026

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