63 Mini Dark Chocolate Heart Shells
Description:
63 Mini Dark Chocolate Heart Shells
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit :
63 pieces per position, length / width 23/27 mm, height 18 mm, 144,9 g
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order heart chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
63 Mini Dark Chocolate Heart Shells
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit :
63 pieces per position, length / width 23/27 mm, height 18 mm, 144,9 g
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order heart chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2480 kj / 597 Kcal |
| Fat: | 42 g |
| Saturated fat: | 26 g |
| Carbohydrates: | 44 g |
| Sugar: | 40 g |
| Protein: | 5,1 g |
| Salt: | 0 g |
Strawberry chocolate hearts (for about 2 layers 112 hearts)
120 g Cream
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
70 g Straeberry powder (sweetART article 08013)
10 g Limoncello Liquer
40 g Butter
Boil cream with glucose, pour over the liquid chocolate. Add strawberry powder. Finally mix limoncello and soft butter under it. Cool it down the fill the chocolate hearts. Close the hole with chocolate and decorate with edible gold hearts (sweetART article 07013).
120 g Cream
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
70 g Straeberry powder (sweetART article 08013)
10 g Limoncello Liquer
40 g Butter
Boil cream with glucose, pour over the liquid chocolate. Add strawberry powder. Finally mix limoncello and soft butter under it. Cool it down the fill the chocolate hearts. Close the hole with chocolate and decorate with edible gold hearts (sweetART article 07013).
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