54 Chocolate shell Triangular Milk with Recipe suggestion
Description:
Chocolate shell Triangular milk - hollow spheres of whole milk.
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:
Sugar, cocoa butter, whole milk powder, cocoa mass, cream powder, emulsifier: lecithins (soy). Cocoa content at least 36%.
Allergens:
May contain traces of hazelnuts and almonds.
Service:
Chocolate truffles - praline shells half shells triangle whole milk - buy online at sweetART - best quality - low price - fast shipping guaranteed!
Chocolate shell Triangular milk - hollow spheres of whole milk.
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:
Sugar, cocoa butter, whole milk powder, cocoa mass, cream powder, emulsifier: lecithins (soy). Cocoa content at least 36%.
Allergens:
May contain traces of hazelnuts and almonds.
Service:
Chocolate truffles - praline shells half shells triangle whole milk - buy online at sweetART - best quality - low price - fast shipping guaranteed!
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 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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