Box 540 White Chocolate Cups
Description:
Box White Chocolate Cups
Use:
Very good taste, thin wall and easy to fill. Fill with ganache and decorate.
Unit:
540 pieces in one box, ∅3,1 cm, height 1,7 cm
ca. 2 kg
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 cappuccino coffee cup pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Box White Chocolate Cups
Use:
Very good taste, thin wall and easy to fill. Fill with ganache and decorate.
Unit:
540 pieces in one box, ∅3,1 cm, height 1,7 cm
ca. 2 kg
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 cappuccino coffee cup 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 |
Baileys truffle (for about 2 layers 216 mini truffles)
100 g Cream
40 g Glucose (sweetART Article 08063)
1/4 teaspoon instant coffee
130 g White chocolate (sweetART Article 08126)
230 g Milk couverture (sweetART Article 08127)
40 gr Butter
40 gr. Whiskey
60 gr. Baileys
Cream, glucose and instant coffee boil and then stir under liquid chocolate. Then add alcohol and soft butter and mix it under it. Cover the fillingand cool it. Pour into the hollow shells. Close the hollow shells with chocolate. Roll it in a tempered chocolate.
100 g Cream
40 g Glucose (sweetART Article 08063)
1/4 teaspoon instant coffee
130 g White chocolate (sweetART Article 08126)
230 g Milk couverture (sweetART Article 08127)
40 gr Butter
40 gr. Whiskey
60 gr. Baileys
Cream, glucose and instant coffee boil and then stir under liquid chocolate. Then add alcohol and soft butter and mix it under it. Cover the fillingand cool it. Pour into the hollow shells. Close the hollow shells with chocolate. Roll it in a tempered chocolate.
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