Allergen Information:
May contain traces of hazelnuts and almonds.
Service:
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Recipe suggestion : Cassis hearts
120 g cream
40 g glucose
400 g chocolate, white
60 g powder Cassis
40 g butter
Boil cream with glucose, pour over the melted chocolate. Mix cassis powder in. Then mix in the softened butter. Cool the mixture and fill it into the shells. Cover the hole with chocolate and then roll in tempered white chocolate and Cassis powder. Or leave the filled shell in their beautiful design as they are.
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).