54 pcs. printed chocolate shells christmas white
Description:
54 pcs. printed chocolate shells christmas white
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
264,6 g
Ingredients:
sugar, cocoa butter, whole milk powder, emulsifier: lecithin (soy); vanilla extract.
Colours used in deco print: E172. min. 33% cocoa.
Allergen Information:
May contain traces of hazelnuts and almonds.
Service:
Order chocolate truffle shells for Christmas pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
54 pcs. printed chocolate shells christmas white
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
264,6 g
Ingredients:
sugar, cocoa butter, whole milk powder, emulsifier: lecithin (soy); vanilla extract.
Colours used in deco print: E172. min. 33% cocoa.
Allergen Information:
May contain 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: | 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 |
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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