63 Chocolate shell Triangular White with Recipe suggestion
Description:
Chocolate Triangular shell white - hollow spheres white.
Use:
Very good taste, thin shell wall and easy to fill. Fill with ganache, closing and coat with chocolate.
unit:
63 pieces, length / width 28 / 30 mm, height 13 mm
170,1 g
Ingredients:
sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin, vanilla
Allergens:
May contain traces of nuts and peanuts
Service:
Order triangular chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Chocolate Triangular shell white - hollow spheres white.
Use:
Very good taste, thin shell wall and easy to fill. Fill with ganache, closing and coat with chocolate.
unit:
63 pieces, length / width 28 / 30 mm, height 13 mm
170,1 g
Ingredients:
sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin, vanilla
Allergens:
May contain traces of nuts and peanuts
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: | 2421 kj / 579 Kcal |
| Fat: | 37.6 g |
| Saturated fat: | 23.8 g |
| Carbohydrates: | 53.8 g |
| Sugar: | 53.4 g |
| Protein: | 5.9 g |
| Salt: | 82.9 mg |
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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