Box 693 White Chocolate Shells square with recipe suggestion
Description:
White 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. 2,80 kg
Ingredients:
sugar, cocoa butter, whole milk powder, emulsifier: lecithin (soy); vanilla extract. min. 33% cocoa.
Allergen Information:
May contain traces of hazelnuts and almonds.
Service:
Order square chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
White 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. 2,80 kg
Ingredients:
sugar, cocoa butter, whole milk powder, emulsifier: lecithin (soy); vanilla extract. min. 33% cocoa.
Allergen Information:
May contain traces of hazelnuts and almonds.
Service:
Order square chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2509 kj / 602 Kcal |
| Fat: | 41 g |
| Saturated fat: | 25 g |
| Carbohydrates: | 53 g |
| Sugar: | 53 g |
| Protein: | 5,6 g |
| Salt: | 0,19 g |
Recipe suggestion :
raspberry heart (for about 2 layers of 112 pieces )
120 g cream
40 g glucose
400 g chocolate, white
60 g raspberry powder
40 g butter
Boil cream with glucose, pour over the melted chocolate. Mix raspberry powder in. Then mix in the softened butter in. Cool the mass and fill it into the shells. Cover the hole with chocolate and then roll in tempered white chocolate and raspberry powder. Or the filled shells just leave by the beautiful design so.
raspberry heart (for about 2 layers of 112 pieces )
120 g cream
40 g glucose
400 g chocolate, white
60 g raspberry powder
40 g butter
Boil cream with glucose, pour over the melted chocolate. Mix raspberry powder in. Then mix in the softened butter in. Cool the mass and fill it into the shells. Cover the hole with chocolate and then roll in tempered white chocolate and raspberry powder. Or the filled shells just leave by the beautiful design so.
.