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Custom silicone molds for showpieces

For the professionals who approach to competitions, decosil® offers a consulting service for the realization of artistic pièces. In this album you will see the collaborations that decosil has done in recent years. CONCETTO is a package of services designed by decosil® complete, exclusive and unique aimed particularly at pastry chefs wishing to engage in high-level pastry contests. for more infos look at www.decosil.eu
Wall of Fame di decosil - All world champions who won with our custom silicone molds #CONCETTO #decosil #showpieces

Wall of Fame di decosil - All world champions who won with our custom silicone molds #CONCETTO #decosil #showpieces

The Pastry Queen 2016 - Silvia Federica Boldetti - #ShowPiece Designed by decosil #showpieces #molds #decosil #SilviaFedericaBoldetti #Sugar #ThePastryQueen2016

The Pastry Queen 2016 - Silvia Federica Boldetti - #ShowPiece Designed by decosil #showpieces #molds #decosil #SilviaFedericaBoldetti #Sugar #ThePastryQueen2016

Champion du mond 2016 Sara Accorroni and Bruno D'Angelis - Italy wins the Mondial Des Arts Sucrés Paris in 2016 with Sara Accoroni and Bruno D'Angelis who have realized their pièces with molds CONCETTO by decosil, trained by David Malizia and Roberto Rinaldini with the contribution of Mario Romani. The theme chosen was Sea and to make these art pieces: Crystal mermaids, coral reefs and the winds of sailors transformed into sugar and chocolate wonders.

Champion du mond 2016 Sara Accorroni and Bruno D'Angelis - Italy wins the Mondial Des Arts Sucrés Paris in 2016 with Sara Accoroni and Bruno D'Angelis who have realized their pièces with molds CONCETTO by decosil, trained by David Malizia and Roberto Rinaldini with the contribution of Mario Romani. The theme chosen was Sea and to make these art pieces: Crystal mermaids, coral reefs and the winds of sailors transformed into sugar and chocolate wonders.

Champion du mond 2016 Sara Accorroni and Bruno D'Angelis - Italy wins the Mondial Des Arts Sucrés Paris in 2016 with Sara Accoroni and Bruno D'Angelis who have realized their pièces with molds CONCETTO by decosil, trained by David Malizia and Roberto Rinaldini with the contribution of Mario Romani. The theme chosen was Sea and to make these art pieces: Crystal mermaids, coral reefs and the winds of sailors transformed into sugar and chocolate wonders.

Champion du mond 2016 Sara Accorroni and Bruno D'Angelis - Italy wins the Mondial Des Arts Sucrés Paris in 2016 with Sara Accoroni and Bruno D'Angelis who have realized their pièces with molds CONCETTO by decosil, trained by David Malizia and Roberto Rinaldini with the contribution of Mario Romani. The theme chosen was Sea and to make these art pieces: Crystal mermaids, coral reefs and the winds of sailors transformed into sugar and chocolate wonders.

Champion du mond 2016 Sara Accorroni and Bruno D'Angelis - Italy wins the Mondial Des Arts Sucrés Paris in 2016 with Sara Accoroni and Bruno D'Angelis who have realized their pièces with molds CONCETTO by decosil, trained by David Malizia and Roberto Rinaldini with the contribution of Mario Romani. The theme chosen was Sea and to make these art pieces: Crystal mermaids, coral reefs and the winds of sailors transformed into sugar and chocolate wonders.

Champion du mond 2016 Sara Accorroni and Bruno D'Angelis - Italy wins the Mondial Des Arts Sucrés Paris in 2016 with Sara Accoroni and Bruno D'Angelis who have realized their pièces with molds CONCETTO by decosil, trained by David Malizia and Roberto Rinaldini with the contribution of Mario Romani. The theme chosen was Sea and to make these art pieces: Crystal mermaids, coral reefs and the winds of sailors transformed into sugar and chocolate wonders.

The piece winner of the world championship The Pastry Queen 2016 the Competitor Federica Silvia Boldetti and the Team Manager Davide Malizia

The piece winner of the world championship The Pastry Queen 2016 the Competitor Federica Silvia Boldetti and the Team Manager Davide Malizia

il vincitore di The Star of Sugar 2013 Davide Malizia #sugar #zucchero

il vincitore di The Star of Sugar 2013 Davide Malizia #sugar #zucchero

il vincitore di The Star of Sugar 2013 Davide Malizia #sugar #zucchero

il vincitore di The Star of Sugar 2013 Davide Malizia #sugar #zucchero

World Chocolate Master 2013 #chocolate #cioccolato

World Chocolate Master 2013 #chocolate #cioccolato

Davide Comaschi' chocolate woman winner of the World Chocolate Master 2013 #chocolate #cioccolato

Davide Comaschi' chocolate woman winner of the World Chocolate Master 2013 #chocolate #cioccolato

Davide Comaschi' chocolate woman winner of the World Chocolate Master 2013 #chocolate #cioccolato

Davide Comaschi' chocolate woman winner of the World Chocolate Master 2013 #chocolate #cioccolato

CONCETTO is a package of services designed by decosil® complete, exclusive and unique aimed particularly at pastry chefs wishing to engage in high-level pastry contests. CONCETTO for competitions offers a consultancy that declines in these stages: - Planning of Design - Development of design in 3D models handmade - Realizations of the printing plant and related food contact grade silicone molds Coaches: David Malizia World Champion 2013 - Mario Romani - Gianluca Fusto

CONCETTO is a package of services designed by decosil® complete, exclusive and unique aimed particularly at pastry chefs wishing to engage in high-level pastry contests. CONCETTO for competitions offers a consultancy that declines in these stages: - Planning of Design - Development of design in 3D models handmade - Realizations of the printing plant and related food contact grade silicone molds Coaches: David Malizia World Champion 2013 - Mario Romani - Gianluca Fusto

CONCETTO by decosil has developed the design in 3D models sculpted by hand - the construction of the plants release and related food grade silicone molds, which allowed the reproduction of the artistic piece and desserts Tommaso Molara winner of the international contest The Star of Chocolate in 2016 with the theme La Musica Jazz. coach: Davide Malizia

CONCETTO by decosil has developed the design in 3D models sculpted by hand - the construction of the plants release and related food grade silicone molds, which allowed the reproduction of the artistic piece and desserts Tommaso Molara winner of the international contest The Star of Chocolate in 2016 with the theme La Musica Jazz. coach: Davide Malizia

CONCETTO is a package of services designed by decosil® complete, exclusive and unique aimed particularly at pastry chefs wishing to engage in high-level pastry contests. CONCETTO for competitions offers a consultancy that declines in these stages: - Planning of Design - Development of design in 3D models handmade - Realizations of the printing plant and related food contact grade silicone molds

CONCETTO is a package of services designed by decosil® complete, exclusive and unique aimed particularly at pastry chefs wishing to engage in high-level pastry contests. CONCETTO for competitions offers a consultancy that declines in these stages: - Planning of Design - Development of design in 3D models handmade - Realizations of the printing plant and related food contact grade silicone molds

Champion du mond 2016 Sara Accorroni and  Bruno D'Angelis - Italy wins the Mondial Des Arts Sucrés Paris in 2016 with Sara Accoroni and Bruno D'Angelis who have realized their pièces with molds CONCETTO by decosil, trained by David Malizia and Roberto Rinaldini with the contribution of Mario Romani. The theme chosen was Sea and to make these art pieces: Crystal mermaids, coral reefs and the winds of sailors transformed into sugar and chocolate wonders.

Champion du mond 2016 Sara Accorroni and Bruno D'Angelis - Italy wins the Mondial Des Arts Sucrés Paris in 2016 with Sara Accoroni and Bruno D'Angelis who have realized their pièces with molds CONCETTO by decosil, trained by David Malizia and Roberto Rinaldini with the contribution of Mario Romani. The theme chosen was Sea and to make these art pieces: Crystal mermaids, coral reefs and the winds of sailors transformed into sugar and chocolate wonders.

CONCETTO is a package of services designed by decosil® complete, exclusive and unique aimed particularly at pastry chefs wishing to engage in high-level pastry contests. CONCETTO for competitions offers a consultancy that declines in these stages: - Planning of Design - Development of design in 3D models handmade - Realizations of the printing plant and related food contact grade silicone molds

CONCETTO is a package of services designed by decosil® complete, exclusive and unique aimed particularly at pastry chefs wishing to engage in high-level pastry contests. CONCETTO for competitions offers a consultancy that declines in these stages: - Planning of Design - Development of design in 3D models handmade - Realizations of the printing plant and related food contact grade silicone molds