Black choco pen
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Black choco pen

The 25g black choco pen from ScrapCooking is the ideal tool for adding elegant and gourmet touches to your pastry creations.

This ready-to-use pen contains quality dark chocolate, perfect for personalizing your cakes, cookies, cupcakes and other desserts.

Its creamy texture allows you to create precise decorations, such as writing, patterns or fine details, giving a professional finish to your pastries. Easy to use, simply squeeze the tube lightly to apply the chocolate directly to your desserts.

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.
1 Avis
livraison-standard
Win 0.10€ every 10€ spent*
livraison-gratuite
Livraison gratuite dès 49€ d'achats*
Quantite :

1 Avis
livraison-standard
Win 0.10€ every 10€ spent*
livraison-gratuite
Livraison gratuite dès 49€ d'achats*

Description Black choco pen

Directions for use Black choco pen

To ensure optimal use of the ScrapCooking black 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.

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 Black choco 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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