Hollow praline balls milk Ø 21 mm, 63 pieces

Hollow praline balls milk Ø 21 mm, 63 pieces

What are they suitable for? For fine fillings from alcoholic to nutty, from caramel to classic ganache. How are they used? For example, prepare a milk chocolate ganache from 140 g milk couverture, 70 g cream, 10 g glucose, 5 g sorbitol and 5 g butter. Heat the cream, glucose, sorbitol and butter, pour the hot mixture over the couverture, leave to stand briefly and stir with a whisk to form a homogeneous mass. Use the piping bag to fill the mini hollow milk balls Ø 21 mm with the filling at a maximum temperature of 27 °C up to 3 mm below the rim. Allow the filled hollow bodies to stand at room temperature for approx. 30 minutes so that a thin skin forms. Seal the openings with tempered couverture and lightly tap or shake the chocolates to spread the chocolate. Then decorate: for example, roll in roasted hazelnuts, chocolate shavings or edible paper sprinkles. For smooth coatings or the typical hedgehog spikes, work with a round stamping fork and a truffle grid. The mini hollow milk balls are ideal for beautifully packaging your own creations, giving them as gifts and enjoying them.