Mega Chocolate Truffle Shell dark chocolate with Recipe Suggestion
Description:
Mega truffle shell dark chocolate, noble bitter.
Use:
Very good taste, thin wall and easy to fill. Pour ganache, cover it and cover with chocolate.
Unit:
1 box of dark chocolate truffles hollow 252 pieces, 42 pieces per layer, ∅ 35 mm, 1,76 kg
Service:
Order large chocolate truffle shells for parlines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Allergen Information: May contain milk and traces of hazelnuts and almonds.
Mega truffle shell dark chocolate, noble bitter.
Use:
Very good taste, thin wall and easy to fill. Pour ganache, cover it and cover with chocolate.
Unit:
1 box of dark chocolate truffles hollow 252 pieces, 42 pieces per layer, ∅ 35 mm, 1,76 kg
Service:
Order large chocolate truffle shells for parlines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Ingredients:
cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Allergen Information: May contain milk and traces of hazelnuts and almonds.
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 |
Raspberry truffle (for about 2 layers 126 truffles)
120 g cream
40 g glucose (sweetART Article 08063)
400 g chocolate, white (sweetART Article 08142)
60 g raspberry powder (sweetART article 08020))
40 g butter
Boil cream with glucose, pour over the liquid chocolate. Add the raspberry powder. Finally stir the soft butter under it. Cool down the mixtures and fill it into the truffle hollow shells (sweetART article 08220). Close the hole with white chocolate and roll it in a tempered white chocolate and raspberry powder.
120 g cream
40 g glucose (sweetART Article 08063)
400 g chocolate, white (sweetART Article 08142)
60 g raspberry powder (sweetART article 08020))
40 g butter
Boil cream with glucose, pour over the liquid chocolate. Add the raspberry powder. Finally stir the soft butter under it. Cool down the mixtures and fill it into the truffle hollow shells (sweetART article 08220). Close the hole with white chocolate and roll it in a tempered white chocolate and raspberry powder.
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