Chocolate truffle - pralines hollow shells white with a set of 3 aroma callets
Tip:
You can find a delicious praline recipe under * Recipe * (menu bar).
Description:
Chocolate truffle hollow balls - hollow pralines with a set of 3 aroma callets
Use:
For great, delicious pralines. Very good taste, thin truffle wall and easy to fill. Pour in the ganache, seal and coat with couverture. Order the truffle filling aid (sweetART article: 05200) to start a pleasant, light truffle production. In addition aroma callets (lemon, strawberry & orange).
Unit:
Unit for chocolate truffle hollow balls: 189 pieces, ∅24 mm. 3 layers white, 510.3 g
Unit for aroma callets: 250 g chocolate each in a resealable bag (lemon, strawberry & orange)
Ingredients:
White hollow shells: sugar, cocoa butter, whole milk powder, emulsifier: lecithins (soy); Vanilla extract. Cocoa content at least 33%. Note for allergy sufferers: May contain milk in fluctuating quantities due to production. May contain traces of hazelnuts and almonds.
Ingredients:
for lemon: sugar, non-hydrogenated fat (palm kernels) whey powder (milk), skimmed milk powder, emulsifier: sunflower lecithin, natural lemon aroma, color: curcumin, carotenes.
for orange: sugar, non-hydrogenated fat (palm kernels) whey powder (milk), skimmed milk powder, emulsifier: sunflower lecithin, natural orange flavor, color: paprika extract.
for strawberries: sugar, non-hydrogenated fat (palm kernels) whey powder (milk), skimmed milk powder, apple concentrate, cassis concentrate, radish concentrate, emulsifier: sunflower lecithin, natural flavor.
Service:
Order chocolate truffle shells for parlines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
You can find a delicious praline recipe under * Recipe * (menu bar).
Description:
Chocolate truffle hollow balls - hollow pralines with a set of 3 aroma callets
Use:
For great, delicious pralines. Very good taste, thin truffle wall and easy to fill. Pour in the ganache, seal and coat with couverture. Order the truffle filling aid (sweetART article: 05200) to start a pleasant, light truffle production. In addition aroma callets (lemon, strawberry & orange).
Unit:
Unit for chocolate truffle hollow balls: 189 pieces, ∅24 mm. 3 layers white, 510.3 g
Unit for aroma callets: 250 g chocolate each in a resealable bag (lemon, strawberry & orange)
Ingredients:
White hollow shells: sugar, cocoa butter, whole milk powder, emulsifier: lecithins (soy); Vanilla extract. Cocoa content at least 33%. Note for allergy sufferers: May contain milk in fluctuating quantities due to production. May contain traces of hazelnuts and almonds.
Ingredients:
for lemon: sugar, non-hydrogenated fat (palm kernels) whey powder (milk), skimmed milk powder, emulsifier: sunflower lecithin, natural lemon aroma, color: curcumin, carotenes.
for orange: sugar, non-hydrogenated fat (palm kernels) whey powder (milk), skimmed milk powder, emulsifier: sunflower lecithin, natural orange flavor, color: paprika extract.
for strawberries: sugar, non-hydrogenated fat (palm kernels) whey powder (milk), skimmed milk powder, apple concentrate, cassis concentrate, radish concentrate, emulsifier: sunflower lecithin, natural flavor.
Service:
Order chocolate truffle shells for parlines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2464 kj / 592 Kcal |
| Fat: | 40 g |
| Saturated fat: | 25 g |
| Carbohydrates: | 50 g |
| Sugar: | 48 g |
| Protein: | 5,4 g |
| Salt: | 0,12 g |
Recipe suggestion:
Aroma Callets (recipe for approx. 1 layer of 63 truffles)
100 g cream at least 32% fat
40 g glucose (sweetART article 08063)
50 grams of apple juice
240 g white chocolate (sweetART Article 08142)
120 g aroma callets (lemon or strawberry or orange) (sweetART article 08047)
40 g butter
Bring the cream, glucose and apple juice to the boil and pour over the two liquid chocolates. Finally stir in the softened butter. Let the mixture cool down and pour into the truffle hollow bodies (sweetART article 08220). Seal the hole with white chocolate and then roll in the remaining, liquid Aroma Callets.
Aroma Callets (recipe for approx. 1 layer of 63 truffles)
100 g cream at least 32% fat
40 g glucose (sweetART article 08063)
50 grams of apple juice
240 g white chocolate (sweetART Article 08142)
120 g aroma callets (lemon or strawberry or orange) (sweetART article 08047)
40 g butter
Bring the cream, glucose and apple juice to the boil and pour over the two liquid chocolates. Finally stir in the softened butter. Let the mixture cool down and pour into the truffle hollow bodies (sweetART article 08220). Seal the hole with white chocolate and then roll in the remaining, liquid Aroma Callets.
