_915_0.jpg "54 pcs. dark triangular chocolate bowls - praline cup at sweetART")
_915_1.jpg "54 pcs. dark triangular chocolate bowls - praline cup at sweetART -1")
_915_0.jpg "Preview: 54 pcs. dark triangular chocolate bowls - praline cup at sweetART")
_915_1.jpg "Preview: 54 pcs. dark triangular chocolate bowls - praline cup at sweetART -1")
54 Chocolate shell Triangular Dark with Recipe suggestion
_915_0.jpg "54 pcs. dark triangular chocolate bowls - praline cup at sweetART")
_915_1.jpg "54 pcs. dark triangular chocolate bowls - praline cup at sweetART -1")
Buy Triangular dark chocolate shells
Description:
Chocolate shell Triangular dark - hollow spheres noble bitter.
Use:
Very good taste, thin shell wall and easy to fill. Fill with ganache, closing and coat with chocolate.
unit:
54 pieces per position, length / width 27 / 27 mm, height 15 mm
183 g
Ingredients:
Cocoa beans, sugar, cocoa butter, emulsifier: soya lecithin. Cocoa: 60 % minimum
Allergens:
May contain milk and traces of hazelnuts and almonds.
Service:
Order triangular chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Description:
Chocolate shell Triangular dark - hollow spheres noble bitter.
Use:
Very good taste, thin shell wall and easy to fill. Fill with ganache, closing and coat with chocolate.
unit:
54 pieces per position, length / width 27 / 27 mm, height 15 mm
183 g
Ingredients:
Cocoa beans, sugar, cocoa butter, emulsifier: soya lecithin. Cocoa: 60 % minimum
Allergens:
May contain milk and traces of hazelnuts and almonds.
Service:
Order triangular 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 108 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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