Hollow milk balls Ø 26 mm, 63 pcs.

Hollow milk balls Ø 26 mm, 63 pcs.

Round hollow praline molds made of milk chocolate make it easier to make fine truffles and save valuable time. What are they suitable for? For quickly filling with your favorite ganache, caramel or an alcoholic note. With the hollow balls, you can prepare individual chocolates in no time at all. First decide on a filling - a milk chocolate ganache, for example. For caramel pralines, fill half with soft caramel and top up with ganache. How is it used? Use a piping bag to pipe the filling, which should be at a maximum temperature of 27 degrees, into the hollow shells, up to 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 gently tap or shake the molds so that the chocolate is evenly distributed. You can then coat and decorate the pralines: work with a rubber glove, dip in tempered chocolate and roll in finely roasted hazelnuts, chocolate shavings or edible paper sprinkles. For smooth coatings or typical hedgehog spikes, work with a round stamping fork on the truffle grid.