- Out-of-Stock
-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Hollow balls milk Ø 26 mm, 63 pieces
Truffles hollow balls guarantee you a uniform and thin shape from the best couverture. With a suitable filling, the noble treats are made in no time. Covered with chocolate and a decoration, they can be enjoyed and given away right away. Perfect for any person who loves milk chocolate!
Data sheet
- Size
- Ø 26 mm
- Weight
- Single ball 2.7 g
- Country of production
- Switzerland
- Quantity
- 63 Hollow balls
- Hollow body ingredients
- Sugar, cocoa butter, whole MILK powder, cocoa mass, MILK sugar, skimmed MILK powder, barley malt extract, emulsifier (SOY lecithin E322), vanillin. May contain: Hard switch fruit
- Stock note
- Cool and dry at approx. 18°C
- Allergens
- Milk, soybeans; May contain traces of: Hard-shelled fruit
- Product Lactose Free
- No
- Product suitable for vegetarians
- Yes
- Product Gluten Free
- Yes
- Product Vegan
- No
- Product is kosher certified
- No
- Product is halal certified
- No
Hollow balls milk Ø 26 mm, 63 pieces
To make noble truffles yourself is a wonderful thing, however, not everyone likes to make hollow bodies themselves, the round shells are particularly difficult and sometimes there is simply not enough time. This is not a problem, hollow spheres can also be bought prepared and so everyone has the opportunity to enjoy homemade truffles and give them as a gift.
Praline hollow balls - application
First, decide on a suitable filling. Would you like an alcoholic filling with Grand Mariner, a delicious hazelnut ganache or a sweet caramel? Create your own filling and be brave! Try different mixtures and find your favorite truffles!
You can start from a very simple recipe:
Milk chocolate ganache
140 g milk couverture
70 g cream
10 g glucose
5 g Sorbitol
5 g butter
Place the couverture pieces in a stainless steel bowl. In a pan you can now boil the remaining ingredients while stirring gently. Pour the hot cream mixture over the couverture. Let it stand for half a minute so that the chocolate can absorb the heat. Then you can gently stir with a whisk until a homogeneous mass is formed. If chocolate pieces remain, you can place the bowl briefly on the still warm stove top and continue stirring. Now let the ganache cool down a little.
You can add other ingredients to this ganache. 20 g Grand Mariner or a little hazelnut cream give a delicious taste, for a caramel praline you also prepare a soft caramel that fills half of the pralines, on top of which comes the ganache made here. Mix different ingredients and try new combinations!
You can then fill the filling, which has a maximum temperature of 27 degrees, into the hollow bodies using a piping bag. Fill all the chocolates up to 3 mm below the edge. Leave the filled hollow bodies to stand at room temperature for about half an hour. This forms a thin skin over the filling, which makes sealing much easier. Using a piping bag, add couverture to all openings. Tap the molds lightly on the table or shake them gently so that the couverture is well distributed and seals the chocolates securely.
Now you can decorate the chocolates right away. Put on a rubber glove. Now take a little tempered chocolate and make sure that your truffles are completely covered. Then place them in fine, roasted hazelnuts, chocolate chips or sprinkles of edible paper. You can also use a round tampering fork, make a smooth coating and draw fine lines with a white couverture over it after it has dried. You can also create the typical hedgehog spikes, for which a slightly firmer or cooler couverture is suitable. Place the couverture-coated praline on a truffle grid and roll it back and forth with a three- or four-pronged rolling fork until you are satisfied with your truffles.
Beautifully packaged, the noble truffles are also ready to be given away and enjoyed.
Chocolate courses at miniSchoggi
Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various Courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture into hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses!
Nutrition facts / 100 g
Energiewert in kJ | 2382 kJ |
Energiewert in kcal | 572 kcal |
Fett | 37.10 g |
davon gesättigte Fettsäuren | 23.00 g |
Protein/ Eiweiss | 6.20 g |
Salz | 0.27 g |
Kohlenhydrate | 52.10 g |
davon Zucker | 50.80 g |
Ballaststoffe | 2.20 g |
Allergen information
- Material designation
- Truffles hollow ball of chocolate couverture
- Cereals and cereal products containing gluten
- Contains
- Crustaceans and crustacean products
- Does not contain
- Eggs and egg products
- Does not contain
- Fish and fish products
- Does not contain
- Peanuts and peanut products
- Does not contain
- Soy and soy products
- Contains
- Nuts and nut products
- May contain
- Milk and milk products
- Contains
- Celery and celery products
- Does not contain
- Mustard and mustard products
- Does not contain
- Sesame seeds and sesame seed products
- Does not contain
- Sulfur dioxide and sulfites
- Does not contain
- Lupine and lupine products
- Does not contain
- Molluscs and mollusc products
- Does not contain
- Milk sugar (lactose)
- Contains
-
Champagne Heart Chocolates
January 13th 202218 LikedRead more
-
Super simple Halloween chocolates
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Chocolate and pralines, Pralines, Chocolate specialitiesOctober 7th 20227 LikedRead more