Enjoy summer with this set for Aperol Spritz chocolates. Bring this fashionable summer drink to your homemade chocolates. The set includes hollow chocolate shells, Aperol for the filling, Belgian white chocolate and orange-flavoured Belgian chocolate. It also contains the necessary equipment, including a squeeze bottle and a piping bag. Chocolate cases and presentation packaging are included for presenting the finished Aperol Spritz chocolates. A detailed recipe card is also supplied.
As always, this unique set is available at an excellent price. The second image shows every item included in the set.
Contents listed for the set:
21 white hollow chocolate spheres
Belgian white chocolate, 40 g
Belgian orange chocolate, 200 g
Yellow chocolate cases, 25 mm, 100 pieces
Presentation packaging for the finished chocolates
Aperol, 11% ABV, 50 ml, for the chocolate filling
250 ml squeeze bottle
1 small piping bag
Recipe leaflet
You save compared with buying the items individually. Please note that the set is sold only exactly as offered. Individual items cannot be substituted.
Ingredients (for approx. 21 pieces)
Shells:
21 white hollow chocolate spheres
For the filling:
90 g Belgian orange chocolate
40 ml cream*
25 ml Aperol Aperitivo
For sealing/decorating:
40 g Belgian white chocolate
110 g Belgian orange chocolate
*this item must be purchased separately
Bring the cream to the boil and remove it from the heat. Add the orange chocolate and stir until dissolved. Once the mixture has cooled to approximately 25°C, add the alcohol and stir until smooth. Transfer the mixture to a squeeze bottle and fill the hollow spheres to just below the rim. Leave the chocolates in a cool room overnight.
The next day, place a little tempered white chocolate in the piping bag and seal the hollow spheres. As the filling is very liquid, begin at the edge and work in circles towards the centre. This prevents the chocolate from forcing the filling out. Allow the chocolate to set.
Finally, temper the remaining orange chocolate and coat the hollow spheres by rolling them between the palms of your hands.
As always, this unique set is available at an excellent price. The second image shows every item included in the set.
Contents listed for the set:
21 white hollow chocolate spheres
Belgian white chocolate, 40 g
Belgian orange chocolate, 200 g
Yellow chocolate cases, 25 mm, 100 pieces
Presentation packaging for the finished chocolates
Aperol, 11% ABV, 50 ml, for the chocolate filling
250 ml squeeze bottle
1 small piping bag
Recipe leaflet
You save compared with buying the items individually. Please note that the set is sold only exactly as offered. Individual items cannot be substituted.
Recipe for Aperol Spritz chocolates
Ingredients (for approx. 21 pieces)
Shells:
21 white hollow chocolate spheres
For the filling:
90 g Belgian orange chocolate
40 ml cream*
25 ml Aperol Aperitivo
For sealing/decorating:
40 g Belgian white chocolate
110 g Belgian orange chocolate
*this item must be purchased separately
Bring the cream to the boil and remove it from the heat. Add the orange chocolate and stir until dissolved. Once the mixture has cooled to approximately 25°C, add the alcohol and stir until smooth. Transfer the mixture to a squeeze bottle and fill the hollow spheres to just below the rim. Leave the chocolates in a cool room overnight.
The next day, place a little tempered white chocolate in the piping bag and seal the hollow spheres. As the filling is very liquid, begin at the edge and work in circles towards the centre. This prevents the chocolate from forcing the filling out. Allow the chocolate to set.
Finally, temper the remaining orange chocolate and coat the hollow spheres by rolling them between the palms of your hands.
Zutaten: See single items
Food company:
Pati-Versand
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