3-set 126 White Chocolate Stars - truffle shells
Description:
3-set 126 White Chocolate Stars - truffle shells
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit:
42 pieces per layer, ∅ 35 mm, height 14 mm
541,8 g
Ingredients:
sugar, cocoa butter, whole milk powder, emulsifier: lecithin (soy); vanilla extract. min. 33% cocoa.
Allergen Information:
May contain traces of hazelnuts and almonds.
Service:
Order star chocolate truffle shells for christmas pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
3-set 126 White Chocolate Stars - truffle shells
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit:
42 pieces per layer, ∅ 35 mm, height 14 mm
541,8 g
Ingredients:
sugar, cocoa butter, whole milk powder, emulsifier: lecithin (soy); vanilla extract. min. 33% cocoa.
Allergen Information:
May contain traces of hazelnuts and almonds.
Service:
Order star chocolate truffle shells for christmas pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2509 kj / 602 Kcal |
| Fat: | 41 g |
| Saturated fat: | 25 g |
| Carbohydrates: | 53 g |
| Sugar: | 53 g |
| Protein: | 5,6 g |
| Salt: | 0,19 g |
Chocolate stars with Orange-Campari filling (for about 3 layers 126 stars)
100 g Cream
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
70 g Orange fruit powder (sweetART Article 08033)
130 g Campari liqueur
40 g Butter
Boil cream with glucose, pour over the liquid chocolate. Add the orange fruit powder. Finally, mix the Campari and soft butter under it. Let cool it down and fill in the chocolate stars. Close the chocolate star shells with chocolate and then decorate it with edible gold stars (sweetART article 07012).
100 g Cream
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
70 g Orange fruit powder (sweetART Article 08033)
130 g Campari liqueur
40 g Butter
Boil cream with glucose, pour over the liquid chocolate. Add the orange fruit powder. Finally, mix the Campari and soft butter under it. Let cool it down and fill in the chocolate stars. Close the chocolate star shells with chocolate and then decorate it with edible gold stars (sweetART article 07012).
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