Hollow praline balls milk Ø 24 mm, 63 pieces

Hollow praline balls milk Ø 24 mm, 63 pieces

With these round hollow bodies, you can quickly prepare elegant truffles - without having to pour them yourself. What are they ideal for? If you are short on time or want the perfect spherical shells, use the pre-made shells and concentrate entirely on the filling. Opt for an alcoholic note with Grand Mariner, a hazelnut ganache or a soft caramel. A simple milk chocolate ganache serves as the base: 140 g milk couverture, 70 g cream, 10 g glucose, 5 g sorbitol and 5 g butter. Heat the cream, glucose, sorbitol and butter while stirring, pour the hot mixture over the couverture and stir gently until a homogeneous mixture is formed. Allow the ganache to cool slightly and refine it as desired, for example with 20 g Grand Mariner or a little hazelnut cream; for caramel pralines, first fill halfway with soft caramel and then top up with ganache. How are they used? Use a piping bag to pipe the filling, which should be at a maximum temperature of 27 degrees, into the hollow shells to about 3 mm below the edge. Leave the filled balls to stand at room temperature for around 30 minutes so that a thin skin forms. Seal the openings with couverture and lightly tap or shake the molds to spread the chocolate. To decorate, apply tempered chocolate with gloves and turn the pralines in roasted hazelnuts, chocolate shavings or edible paper sprinkles, for example. For a smooth coating or the typical hedgehog spikes, use a trempier fork on the truffle grid. The hollow milk balls Ø 24 mm provide the perfect basis for creative results. With the hollow milk balls from miniSchoggi, you can make homemade truffles efficiently and with a consistent shape.