63 Mini White Chocolate Eggs - truffle shells
Description:
63 Mini White Chocolate Eggs - Truffle Shells
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit:
63 pieces per layer, length / width 31/23 mm, height 23 mm
201,6 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 chocolate truffle shells for easter egg pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
63 Mini White Chocolate Eggs - Truffle Shells
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit:
63 pieces per layer, length / width 31/23 mm, height 23 mm
201,6 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 chocolate truffle shells for easter egg 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 easter eggs with Maracuja Prosecco (for about 1 layer 49 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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