Chocolate praline shells

Chocolate shells are ready-made hollow shells and spheres that you simply fill and seal. They give you chocolates and truffles of an even shape without having to line a chocolate mould yourself. We stock more than 30 shell products in milk, dark and white chocolate.

Which chocolate shells do we stock?

• Hollow balls for truffles: Ø 26 mm and Ø 24 mm as well as mini hollow balls at Ø 21 mm, always 63 pieces. For liqueur fillings there are liqueur hollow balls, Ø 26 mm, in milk and dark.
• Praline shells: round and square (63 pieces), oval (56 pieces), heart (54 pieces), star and filling heart (48 pieces) and, for Advent, pine cones.
• Easter eggs: whole Easter egg shells (45 pieces) and half shells in 4 cm (45 pieces) and 6 cm (20 pieces).

Hollow ball or open shell?

Hollow balls have a small opening through which you pipe the filling with a piping bag. Once sealed, dip them in couverture chocolate and roll them in cocoa powder, icing sugar or chopped nuts – the classic truffle. Praline shells are open at the top: fill them to just below the rim and cap them with tempered couverture. Their shape (heart, star, oval) stays visible and there is no need to enrobe them.

Choosing size and chocolate

For truffles as gifts, 24 or 26 mm is the classic size; the 21 mm mini hollow balls are ideal for canapé and dessert buffets and for bold fillings such as liqueur or coffee. Match the chocolate to the filling: dark shells balance sweet fillings like caramel or nougat, while milk and white go well with fruit, nuts and spices. For a uniform look, seal and coat with the same type of chocolate.

Tips from our bakery

• Let the filling cool: only pipe in ganache once it feels barely warm. A filling that is too hot will melt the thin chocolate wall.
• Do not fill to the brim: leave 1 to 2 mm so that the couverture cap holds well and seals the filling.
• Let it set: depending on the filling, leave filled shells to firm up for a few hours or overnight in a cool room before sealing.
• Store correctly: cool, dry and away from strong smells, but not in the fridge – condensation forms easily on the chocolate there.

To seal and coat, you need well-tempered couverture chocolate of the same type.

Frequently asked questions

What can I fill chocolate shells with?

Classically with ganache made from couverture and cream, with nougat, praliné, fruit jelly or caramel. The main thing is that the filling can be piped. Our recipe make truffles yourself walks you through ganache in white, milk and dark, step by step.

How long do chocolate shells keep?

Unfilled, the best-before date on the pack applies. Once filled, chocolates keep for much less time depending on the filling – ganache made with fresh cream is best enjoyed within a few weeks.

Where can I learn to fill chocolates properly?

On our basic praline course in our bakery in Adliswil you learn the fundamentals of making chocolates. We also offer praline and chocolate courses as company or team events throughout Switzerland.