162 pcs. 3 set printed dark chocolate shells - Stars
Description:
162 pcs. 3 set printed dark chocolate shells - Stars
Use:
Very good taste, thin chocolate wall and easy to fill. Fill with ganache, close with chocolate.
Unit:
54 pieces per layer, ∅ 31 mm, height 21 mm
ca. 794 g
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%. Colours used in deco print: E172.
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order chocolate truffle shells for Christmas pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
162 pcs. 3 set printed dark chocolate shells - Stars
Use:
Very good taste, thin chocolate wall and easy to fill. Fill with ganache, close with chocolate.
Unit:
54 pieces per layer, ∅ 31 mm, height 21 mm
ca. 794 g
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%. Colours used in deco print: E172.
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order chocolate truffle shells for Christmas pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2480 kj / 579 Kcal |
| Fat: | 42 g |
| Saturated fat: | 26 g |
| Carbohydrates: | 44 g |
| Sugar: | 40 g |
| Protein: | 5,1 g |
| Salt: | 0 g |
Filling:
Chocolate - Cinnamon Blossoms (for about 1 layer 54 balls)
130 g of cream
5 pieces of cinnamon flowers
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
40 g of butter
Pour cinnamon blossoms and leave with the cream in the fridge overnight. Bring the cream to a boil with glucose, pass the cinnamon blossoms and pour over the liquid chocolate. Melt butter. Allow the mass to cool and fill in the hemispheres. Close hole with chocolate and then decorate with edible gold dust (sweetART article 07011).
Chocolate - Cinnamon Blossoms (for about 1 layer 54 balls)
130 g of cream
5 pieces of cinnamon flowers
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
40 g of butter
Pour cinnamon blossoms and leave with the cream in the fridge overnight. Bring the cream to a boil with glucose, pass the cinnamon blossoms and pour over the liquid chocolate. Melt butter. Allow the mass to cool and fill in the hemispheres. Close hole with chocolate and then decorate with edible gold dust (sweetART article 07011).
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