54 Milk Chocolate Heart Shells with Recipe Suggestion
Description:
Milk Chocolate Heart Shells - hollow milk chocolate hearts.
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
unit :
54 pieces per layer, length / width 27/31 mm, height 19 mm
183,6 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 heart chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Recipe suggestion :
Cassis hearts ( for about 2 layers of 112 pieces )
120 g cream
40 g glucose
400 g chocolate, white
60 g powder Cassis
40 g butter
Boil cream with glucose, pour over the melted chocolate. Mix cassis powder in. Then mix in the softened butter. Cool the mixture and fill it into the shells. Cover the hole with chocolate and then roll in tempered white chocolate and Cassis powder. Or leave the filled shell in their beautiful design as they are.
Milk Chocolate Heart Shells - hollow milk chocolate hearts.
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, close and coat with chocolate.
unit :
54 pieces per layer, length / width 27/31 mm, height 19 mm
183,6 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 heart chocolate truffle shells for pralines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Recipe suggestion :
Cassis hearts ( for about 2 layers of 112 pieces )
120 g cream
40 g glucose
400 g chocolate, white
60 g powder Cassis
40 g butter
Boil cream with glucose, pour over the melted chocolate. Mix cassis powder in. Then mix in the softened butter. Cool the mixture and fill it into the shells. Cover the hole with chocolate and then roll in tempered white chocolate and Cassis powder. Or leave the filled shell in their beautiful design as they are.
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 |
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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