Mega Milk Chocolate Truffle Shells with Recipe Suggestion
Description:
Mega truffle shells milk chocolate.
Use:
Very good taste, thin wall and easy to fill. Pour ganache, cover it and cover with chocolate.
Unit:
42 pieces per layer, ∅ 35 mm, 294 g
Ingredients:
sugar, cocoa butter, whole milk powder (18%), cocoa mass, cream powder, emulsifier: lecithin (soy). Min. cocoa 36%.
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!
Mega truffle shells milk chocolate.
Use:
Very good taste, thin wall and easy to fill. Pour ganache, cover it and cover with chocolate.
Unit:
42 pieces per layer, ∅ 35 mm, 294 g
Ingredients:
sugar, cocoa butter, whole milk powder (18%), cocoa mass, cream powder, emulsifier: lecithin (soy). Min. cocoa 36%.
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: | 2405 kj / 577 Kcal |
| Fat: | 38 g |
| Saturated fat: | 23 g |
| Carbohydrates: | 53 g |
| Sugar: | 53 g |
| Protein: | 5,6 g |
| Salt: | 0,16 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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