Box 693 Dark Chocolate Shells round with recipe suggestion
Description:
Dark Chocolate Shells round
Use:
Very good taste, thin shell wall and easy to fill. Fill with ganache, close and coat with chocolate.
unit:
11 layers, 693 pieces, ∅ 28 mm, height 16 mm
ca. 2,43 kg
Service:
Order round chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order round chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Dark Chocolate Shells round
Use:
Very good taste, thin shell wall and easy to fill. Fill with ganache, close and coat with chocolate.
unit:
11 layers, 693 pieces, ∅ 28 mm, height 16 mm
ca. 2,43 kg
Service:
Order round chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order round chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2480 kj / 597 Kcal |
| Fat: | 42 g |
| Saturated fat: | 26 g |
| Carbohydrates: | 44 g |
| Sugar: | 40 g |
| Protein: | 5,1 g |
| Salt: | 0 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.
.