Box 693 Milk Chocolate Shells square with recipe suggestion
Description:
Milk Chocolate Shells square
Use:
Very good taste, thin shell wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit:
11 layers, 693 pieces, length / width 25 mm, height 15 mm
ca. 2,60 kg
Service:
Order square chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Ingredients:
sugar, cocoa butter, whole milk powder (18%), cocoa mass, cream powder, emulsifier: lecithin (soy). Min. cocoa 36%.
Allergen Information:
May contain traces of hazelnuts and almonds.
Milk Chocolate Shells square
Use:
Very good taste, thin shell wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit:
11 layers, 693 pieces, length / width 25 mm, height 15 mm
ca. 2,60 kg
Service:
Order square chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Ingredients:
sugar, cocoa butter, whole milk powder (18%), cocoa mass, cream powder, emulsifier: lecithin (soy). Min. cocoa 36%.
Allergen Information:
May contain traces of hazelnuts and almonds.
Nutritional information per 100 g
| Energy: | 2405 kj / 577 Kcal |
| Fat: | 38 g |
| Saturated fat: | 23 g |
| Carbohydrates: | 53 g |
| Sugar: | 53 g |
| Protein: | 5,6 g |
| Salt: | 0,16 g |
Black current chocolates (for 2 layers 126 cups)
120 g Cream
40 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
60 g Black Current fruit powder (sweetART Article 08011)
40 g Butter
Rum Raisin
Boil cream with glucose and pour over the liquid chocolate. Add Black current fruit powder. Finally mix the soft butter under it. Let the mixture cool down. Place the raisins (2 pieces) in the chocolate cups. Then use a piping bag with a piping tube to fill the cups with the Black current filling. Decorate with chocolate flakes.
120 g Cream
40 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
60 g Black Current fruit powder (sweetART Article 08011)
40 g Butter
Rum Raisin
Boil cream with glucose and pour over the liquid chocolate. Add Black current fruit powder. Finally mix the soft butter under it. Let the mixture cool down. Place the raisins (2 pieces) in the chocolate cups. Then use a piping bag with a piping tube to fill the cups with the Black current filling. Decorate with chocolate flakes.
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