Enjoy homemade whisky and cola truffles with this confectionery set. Cola and chocolate do they really work together? They certainly do! Try the new cola flavouring paste included in the set. You also receive premium German Lubeca couverture for the filling and a small amount of whisky for refinement. Use the disposable piping bag to fill the hollow truffle shells. Seal and coat the shells with the remaining couverture using the small piping cone. Petit four cases are included for presentation, as well as a detailed recipe card.
The second image shows all items included in the set.
Exact contents of the set, including detailed product and food information:
21 milk chocolate hollow spheres
NEW: Cola flavouring paste 100g
Whisky 40% vol., 10ml, for praline fillings
German milk chocolate couverture Kondima 400g
1 small disposable piping bag
Brown petit four cases, 25mm, 100 pieces
1 small piping cone
Recipe leaflet
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
Preparing the whisky and cola truffles:
Ingredients (for approx. 21 pieces)
50g cream*
100g milk chocolate couverture
10ml whisky
10g cola flavouring paste
Hollow shells:
Milk chocolate hollow spheres
Coating:
200g milk chocolate couverture
Bring the cream to the boil and remove it from the heat. Add the couverture and stir until it has completely melted. Allow the mixture to cool to approx. 25°C, add the whisky and flavouring paste and stir until smooth. Transfer the mixture to a piping bag, cut off the tip and fill the hollow shells to just below the rim.
Later, preferably the following day, place a little tempered milk chocolate couverture in the piping cone, seal the hollow shells and allow to set. Then coat each truffle with tempered milk chocolate couverture and roll it between the palms of your hands.
Cheers!!!
The second image shows all items included in the set.
Exact contents of the set, including detailed product and food information:
21 milk chocolate hollow spheres
NEW: Cola flavouring paste 100g
Whisky 40% vol., 10ml, for praline fillings
German milk chocolate couverture Kondima 400g
1 small disposable piping bag
Brown petit four cases, 25mm, 100 pieces
1 small piping cone
Recipe leaflet
You save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.
Preparing the whisky and cola truffles:
Ingredients (for approx. 21 pieces)
50g cream*
100g milk chocolate couverture
10ml whisky
10g cola flavouring paste
Hollow shells:
Milk chocolate hollow spheres
Coating:
200g milk chocolate couverture
Bring the cream to the boil and remove it from the heat. Add the couverture and stir until it has completely melted. Allow the mixture to cool to approx. 25°C, add the whisky and flavouring paste and stir until smooth. Transfer the mixture to a piping bag, cut off the tip and fill the hollow shells to just below the rim.
Later, preferably the following day, place a little tempered milk chocolate couverture in the piping cone, seal the hollow shells and allow to set. Then coat each truffle with tempered milk chocolate couverture and roll it between the palms of your hands.
Cheers!!!
Zutaten: See single items
Food company:
Pati-Versand
Often bought together
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instead of:
€17.95
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