Description:
Box 504 Mini Dark 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 23mm
ca. 1,60 kg
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).