Half milk chocolate Easter egg shells, 20 pieces

Half milk chocolate Easter egg shells, 20 pieces

The half milk chocolate Easter egg shells in the smaller pack of 20 are ideal for smaller Easter projects or if you are only planning a dessert variant with milk chocolate. The ready-moulded hollow bodies save you the time-consuming tempering and moulding of the couverture. You can concentrate fully on the filling and decoration. A wide range of ganache varieties are suitable for filling. Dark, milk and white ganache are classic, depending on the chocolate color of the hollow bodies. Alcoholic fillings with kirsch, rum, cognac or orange liqueur are also popular. For fruity variations, raspberry, passion fruit or apricot ganache are suitable. The prepared filling should be at a maximum temperature of 27 degrees to prevent the hollow shapes from melting. Fill to just below the rim using a piping bag and leave to stand for a short time at room temperature to ensure a stable surface. To seal, apply tempered couverture to the opening. The finished chocolates can then be tempered and decorated with sprinkles, cocoa or edible gold. The hollow pralines should be stored in a cool, dry place, preferably between 15 and 18 °C. Avoid direct sunlight and temperature fluctuations to keep the hollow pralines fresh and unbreakable for a long time.