63 pcs. Croquant egg half-shells 30 mm
Buy 63 pcs. Croquant egg half-shells 30 mm
Uses:
Almond brittle is incredibly versatile. It is frequently used in making chocolates.
It has a delicious flavor, thin walls, and is easy to fill. Simply fill with ganache and coat with chocolate to create a praline.
Also, almond brittle shells can be served as a crunchy snack or as petit fours. Filled with fruit or creams, they create particularly delicate variations. Due to their sensitivity to moisture, they should not be refrigerated.
Unit:
63 pieces per layer, 30 x 15 mm diameter, 15 mm height, approx. 56 g
Ingredients:
Sugar, almonds, dextrose, cocoa butter
Important:
Once the package is opened, the almond brittle should be used as soon as possible, as moisture causes it to become sticky and lose its crisp texture.
Allergy Advice:
This product contains ALMONDS and may contain traces of other nuts.
Service:
Order Croquant egg half-shells - buy online at sweetART - best quality - affordable price - fast shipping guaranteed!
Uses:
Almond brittle is incredibly versatile. It is frequently used in making chocolates.
It has a delicious flavor, thin walls, and is easy to fill. Simply fill with ganache and coat with chocolate to create a praline.
Also, almond brittle shells can be served as a crunchy snack or as petit fours. Filled with fruit or creams, they create particularly delicate variations. Due to their sensitivity to moisture, they should not be refrigerated.
Unit:
63 pieces per layer, 30 x 15 mm diameter, 15 mm height, approx. 56 g
Ingredients:
Sugar, almonds, dextrose, cocoa butter
Important:
Once the package is opened, the almond brittle should be used as soon as possible, as moisture causes it to become sticky and lose its crisp texture.
Allergy Advice:
This product contains ALMONDS and may contain traces of other nuts.
Service:
Order Croquant egg half-shells - buy online at sweetART - best quality - affordable price - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 1903 kj / 455 Kcal |
| Fat: | 14 g |
| Saturated fat: | 1,7 g |
| Carbohydrates: | 75 g |
| Sugar: | 74 g |
| Protein: | 5,3 g |
| Salt: | 0 mg |
Raspberry truffle (for about 2 layers 126 truffles)
120 g cream
40 g glucose (sweetART Article 08063)
400 g chocolate, white (sweetART Article 08142)
60 g raspberry powder (sweetART article 08020))
40 g butter
Boil cream with glucose, pour over the liquid chocolate. Add the raspberry powder. Finally stir the soft butter under it. Cool down the mixtures and fill it into the truffle hollow shells (sweetART article 08220). Close the hole with white chocolate and roll it in a tempered white chocolate and raspberry powder.
120 g cream
40 g glucose (sweetART Article 08063)
400 g chocolate, white (sweetART Article 08142)
60 g raspberry powder (sweetART article 08020))
40 g butter
Boil cream with glucose, pour over the liquid chocolate. Add the raspberry powder. Finally stir the soft butter under it. Cool down the mixtures and fill it into the truffle hollow shells (sweetART article 08220). Close the hole with white chocolate and roll it in a tempered white chocolate and raspberry powder.
.