54 Dark Chocolate Heart Shells with Recipe Suggestion
Description:
Dark Chocolate Heart Shell - hollow chocolate hearts, noble bitter.
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit :
54 pieces per position, length / width 27/31 mm, height 19 mm
183,6 g
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order heart chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Recipe suggestion :
Baileys (for about 2 layers of 112 pieces)
100 gr cream
40 gr glucose
1/4 teaspoon instant coffee
130 gr white chocolate
230 gr milk chocolate
40 gr of butter
40 gr Whisky
60 gr Bailey
Boil cream, glucose and instant coffee and mix it with liquid chocolate. Then stir in soft butter and finally stir in alcohol. Cool the mixture and fill it into the shells. Cover the hole with chocolate and then roll in tempered chocolate. Or leave the filled shells in their beautiful design as they are.
Dark Chocolate Heart Shell - hollow chocolate hearts, noble bitter.
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
Unit :
54 pieces per position, length / width 27/31 mm, height 19 mm
183,6 g
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order heart chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Recipe suggestion :
Baileys (for about 2 layers of 112 pieces)
100 gr cream
40 gr glucose
1/4 teaspoon instant coffee
130 gr white chocolate
230 gr milk chocolate
40 gr of butter
40 gr Whisky
60 gr Bailey
Boil cream, glucose and instant coffee and mix it with liquid chocolate. Then stir in soft butter and finally stir in alcohol. Cool the mixture and fill it into the shells. Cover the hole with chocolate and then roll in tempered chocolate. Or leave the filled shells in their beautiful design as they are.
Nutritional information per 100 g
| Energy: | 2480 kj / 597 Kcal |
| Fat: | 42 g |
| Saturated fat: | 26 g |
| Carbohydrates: | 44 g |
| Sugar: | 40 g |
| Protein: | 5,1 g |
| Salt: | 0 g |
Strawberry chocolate hearts (for about 2 layers 112 hearts)
120 g Cream
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
70 g Straeberry powder (sweetART article 08013)
10 g Limoncello Liquer
40 g Butter
Boil cream with glucose, pour over the liquid chocolate. Add strawberry powder. Finally mix limoncello and soft butter under it. Cool it down the fill the chocolate hearts. Close the hole with chocolate and decorate with edible gold hearts (sweetART article 07013).
120 g Cream
60 g Glucose (sweetART Article 08063)
400 g Chocolate, white (sweetART Article 08142)
70 g Straeberry powder (sweetART article 08013)
10 g Limoncello Liquer
40 g Butter
Boil cream with glucose, pour over the liquid chocolate. Add strawberry powder. Finally mix limoncello and soft butter under it. Cool it down the fill the chocolate hearts. Close the hole with chocolate and decorate with edible gold hearts (sweetART article 07013).
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