Christmas Chocolates Set Cassis Glühwein
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Melt the right chocolate with sweet ART and spoil your guests with a great creation.
Content:
2 layers of hollow truffel shells, white chocolate (63 pieces each), 340.2 g
1 x 250 g glucose
1 x 100 g cassis fruit powder
1 x 500 g milk chocolate
1 x 500 g white chocolate
1 piping bag
Description:
Ingredients: sugar, cocoa butter, whole milk powder, cocoa mass, cream powder, emulsifier: lecithin (soy); vanilla extract, glucose, cassis.
Allergen Information: May contain traces of hazelnuts and almonds.
Service:
Order chocolate truffle shells for parlines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Melt the right chocolate with sweet ART and spoil your guests with a great creation.
Content:
2 layers of hollow truffel shells, white chocolate (63 pieces each), 340.2 g
1 x 250 g glucose
1 x 100 g cassis fruit powder
1 x 500 g milk chocolate
1 x 500 g white chocolate
1 piping bag
Description:
Ingredients: sugar, cocoa butter, whole milk powder, cocoa mass, cream powder, emulsifier: lecithin (soy); vanilla extract, glucose, cassis.
Allergen Information: May contain traces of hazelnuts and almonds.
Service:
Order chocolate truffle shells for parlines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2421 kj / 577 Kcal |
| Fat: | 38,3 g |
| Saturated fat: | 24,2 g |
| Carbohydrates: | 51,5 g |
| Sugar: | 50,6 g |
| Protein: | 6,2 g |
| Salt: | 79,6 mg |
Our suggestion with a recipe for cassis mulled wine truffles:
Ingredients with recipe instructions.
100 gr. Cream
50 grams of glucose
50 g cassis fruit powder
120 g strong red mulled wine
130 gr. White chocolate (sweet ART article
230 gr. Milk couverture (sweet ART article
40 gr. Butter
Preparation (instruction photos under article number
Bring the cream to the boil with glucose. Then stir in the Cassisr fruit powder with mulled wine. Stir in the two liquid chocolates and mix in the soft, non-liquid butter. Let the mulled wine and raspberry mixture cool and pour into the truffle hollow balls with the help of the sweet ART piping bag.
Close the truffle hollow sphere with tempered chocolate, then turn it into white chocolate and finally roll it in the remaining Cassis powder, which is mixed 1: 1 with powdered sugar.
Ingredients with recipe instructions.
100 gr. Cream
50 grams of glucose
50 g cassis fruit powder
120 g strong red mulled wine
130 gr. White chocolate (sweet ART article
230 gr. Milk couverture (sweet ART article
40 gr. Butter
Preparation (instruction photos under article number
Bring the cream to the boil with glucose. Then stir in the Cassisr fruit powder with mulled wine. Stir in the two liquid chocolates and mix in the soft, non-liquid butter. Let the mulled wine and raspberry mixture cool and pour into the truffle hollow balls with the help of the sweet ART piping bag.
Close the truffle hollow sphere with tempered chocolate, then turn it into white chocolate and finally roll it in the remaining Cassis powder, which is mixed 1: 1 with powdered sugar.
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