Emmanuele Forcone Pastry World Champion 2015 Art with chocolate and sugar is a passion for me, almost to the point of being a disorder - I would say. Eventually, chocolate has more business-related implications, but also the sugar processing has been growing much recently and gives me great satisfaction. Italian champion in pastry in 2010, he was the vice champion of the Coupe du Monde de la Patisserie in 2011. Executive pastry chef at the patisserie Pannamore in Vasto, Italy, he has often been to Australia to export the Italian confectionery art and over the years, he focused in chocolate and sugar arts. He is the winner of the Coupe du Monde de la Patisserie in 2015 and since that time is collaborating with Pavoni product development in different lines, such as "Le torte di Emmanuele" "TuttiFrutti" and the new range of intense colors. SPHERE 80 mm ARTISTIC SUGAR SPHERE Silicone sphere moulds available in three different sizes, designed to create artistic sugar show pieces. The mould is developed in cooperation with Emmanuele Forcone. The specific three dimensional design allows a much faster cooling of the sugar. The cavity guarantees the easy demoulding of the product. SFERA80 Ø 80 mm Vol: ~ 270 ml