Domson Trade Range · Decorations · 2026
The finishing touch.
Real Polish-made chocolate décor by the box, curls and lace from Dobla, fondant in both meanings of the word — and a little pyrotechnic theatre for the moment the cake arrives.
Chocolate décor — Barbara Luijckx
Real dessert chocolate, counted by the piece — Polish-made.
Filigree Fan, Dark 59 mm400 pc
Openwork dark-chocolate fans — one flourish finishes a dessert.
Rhombus Marble 35×60 mm390 pc
Marbled dark-and-white rhombus plaques for torte tops and slices.
Pick-Up Sticks Dark, Print 135 mm228 pc
Long printed chocolate sticks — height for eclairs and coupes.
Pearls Black & Copper 27 mm49 pc
Hollow chocolate spheres in black and copper — instant elegance.
Blossom Curls Dark2.5 kg
Dark chocolate curl sprinkle by the box — sides, tops, everywhere.
Blossom Curls White2.5 kg
The white sibling — contrast for dark glazes and mousses.
Lacrima Carrara 35×55 mm450 pc
Teardrop art-deco pieces in Carrara marble finish.
Strawberry Décor 35 mm175 pc
Chocolate strawberries — a ready-made summer top.
Curls, lace & flakes
By the kilo — real chocolate from Dobla, workhorse compound from Irca.
Dobla Chocolate Curls Milk & White4 kg
Two-tone real-chocolate curls by the catering box.
Dobla Lace Square Savannah180 pc
Chocolate lace squares — patisserie-window finesse by the piece.
Scaglietta Flakes, Dark Compound (Irca)5 kg
Compound flakes — heat-tolerant, no tempering, stays crisp in gelato.
Icing, fondant & finishes
Pomada pours, sugarpaste rolls — two fondants, two different jobs.
Arctos Fondant 30 (pomada)15 kg
Classic water fondant — warm gently, never past 50°C, pour the gloss on.
Sugarpaste White (PA Foods)5 kg
Liverpool-made roll-out paste — drape, smooth, done. Not a pouring fondant.
5th Avenue Dark Chocolate Icing12.5 kg
Macphie fudge icing — warm to 45°C for dipping; fast-set, no cracking.
PME Lustre Spray Red100 ml
Edible red shimmer in an aerosol — sugarpaste, chocolate, buttercream.
For the moment of the cake
Non-edible showpieces — always removed before serving.
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