3-set 162 mixed printed chocolate domes - Magic
Description:
162 mixed printed chocolate domes - Magic
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit:
54 pieces per layer, length / width 39/26 mm, height 20 mm
794 g
Ingredients:
sugar, cocoa butter, whole milk powder, cocoa mass, cream powder, emulsifier: lecithin (soy); vanilla extract.
Colours used in deco print: E120, E172.
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order mixed printed chocolate domes - Magic - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
162 mixed printed chocolate domes - Magic
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit:
54 pieces per layer, length / width 39/26 mm, height 20 mm
794 g
Ingredients:
sugar, cocoa butter, whole milk powder, cocoa mass, cream powder, emulsifier: lecithin (soy); vanilla extract.
Colours used in deco print: E120, E172.
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order mixed printed chocolate domes - Magic - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2465 kj / 592 Kcal |
| Fat: | 40,3 g |
| Saturated fat: | 24,6 g |
| Carbohydrates: | 50 g |
| Sugar: | 48,6 g |
| Protein: | 5,4 g |
| Salt: | 0,12 g |
Chocolate easter eggs with Maracuja Prosecco (for about 1 layer 45 eggs)
90 g Cream
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
70 g Maracuja fruit powder (sweetART Article 08031)
30 g Prosecco
40 g Butter
Boil cream with glucose, pour over the liquid chocolate. Add Maracuja fruit powder. Finally, mix Prosecco and soft butter under it. Cool it down and fill into the egg hollow shells. Close the shells with chocolate and then decorate it with edible gold dust (sweetART article 07011).
90 g Cream
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
70 g Maracuja fruit powder (sweetART Article 08031)
30 g Prosecco
40 g Butter
Boil cream with glucose, pour over the liquid chocolate. Add Maracuja fruit powder. Finally, mix Prosecco and soft butter under it. Cool it down and fill into the egg hollow shells. Close the shells with chocolate and then decorate it with edible gold dust (sweetART article 07011).
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