Hollow praline balls dark Ø 24 mm, 63 pieces

Hollow praline balls dark Ø 24 mm, 63 pieces

With these ready-made dark hollow praline shells, you can make homemade truffles in no time at all - just the way you like them. What are they suitable for? Whether an alcoholic filling with kirsch, a fine orange ganache or a mocha variation - create your favorites and try out new combinations. The dark hollow miniSchoggi balls are ready to be filled and sealed. How are they used? For a dark ganache, take 140 g dark couverture, 70 g cream, 10 g glucose, 5 g sorbitol and 5 g butter. Bring the cream, glucose, sorbitol and butter to the boil, pour over the couverture, leave to stand for 30 seconds and stir gently with a whisk until a homogeneous mixture is formed; reheat briefly if necessary and leave to cool slightly. If desired, add 20 g of kirsch or orange cream; for mocha, replace 20 g of the cream with espresso. Pour in the mixture at a maximum temperature of 27 degrees using a piping bag up to 3 mm below the rim and leave to stand at room temperature for about 30 minutes so that a thin skin forms. Then seal the openings with couverture, tap lightly or shake carefully. For the finish, coat the pralines completely and roll in Hüppen flakes, chocolate shavings or edible paper sprinkles, for example; alternatively, smooth with a trempier fork, draw lines of white couverture or form hedgehog spikes on the truffle grid. With the dark Ø 24 mm hollow balls, any filling can be turned into a sophisticated gift from your kitchen in no time at all.