Create fruity raspberry chocolates or boozy Lillet chocolates with this unique chocolate-making set (liqueur not included). The set contains white truffle shells, white Lubeca Callets, raspberry flavouring oil and raspberry fruit powder, a squeeze bottle with nozzle and a piping bag, as well as chocolate cases and a chocolate gift box. A detailed recipe card is included with the set.
The second image shows all the items included in the set.
Here are the exact contents of the set, together with detailed product and food information:
White hollow spheres, 21 pieces
Lubeca White Callets 200g
Raspberry Flavouring Oil 50ml
Raspberry Fruit Powder 100g
Squeeze Bottle 250ml, 1 piece
Small Piping Bag, 1 piece
Chocolate Cases 25mm, black, 100 pieces
Truffle Box for 12 Truffles, ruby
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 exchanged.
Ingredients (for approx. 21 pieces)
Hollow shells:
White hollow spheres
For the filling:
100g Lubeca White Callets
90ml cream*
approx. 5 drops raspberry flavouring oil
For sealing and decorating:
100g Lubeca White Callets
20g raspberry fruit powder
20g sugar*
* You will need to provide these items separately.
Method
Bring the cream to the boil and remove it from the heat. Add the chocolate and stir until it has dissolved. Once the mixture has cooled to approx. 25°C, add the flavouring oil and stir until smooth. Then transfer the mixture to a squeeze bottle and fill the hollow shells to just below the rim.
Later, preferably the following day, put a little tempered white chocolate into the piping bag, seal the hollow shells and leave to set. Mix the raspberry powder with the sugar. Then use your hand to coat the hollow shells thinly with the remaining melted chocolate and roll them in the raspberry powder and sugar mixture.
Tip: The chocolates can also be transformed into delicious Lillet chocolates. To do this, reduce the cream by 60ml and add 100ml Lillet (not included in the set) to the filling together with the flavouring oil.
The second image shows all the items included in the set.
Here are the exact contents of the set, together with detailed product and food information:
White hollow spheres, 21 pieces
Lubeca White Callets 200g
Raspberry Flavouring Oil 50ml
Raspberry Fruit Powder 100g
Squeeze Bottle 250ml, 1 piece
Small Piping Bag, 1 piece
Chocolate Cases 25mm, black, 100 pieces
Truffle Box for 12 Truffles, ruby
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 exchanged.
Raspberry/Lillet chocolates:
Ingredients (for approx. 21 pieces)
Hollow shells:
White hollow spheres
For the filling:
100g Lubeca White Callets
90ml cream*
approx. 5 drops raspberry flavouring oil
For sealing and decorating:
100g Lubeca White Callets
20g raspberry fruit powder
20g sugar*
* You will need to provide these items separately.
Method
Bring the cream to the boil and remove it from the heat. Add the chocolate and stir until it has dissolved. Once the mixture has cooled to approx. 25°C, add the flavouring oil and stir until smooth. Then transfer the mixture to a squeeze bottle and fill the hollow shells to just below the rim.
Later, preferably the following day, put a little tempered white chocolate into the piping bag, seal the hollow shells and leave to set. Mix the raspberry powder with the sugar. Then use your hand to coat the hollow shells thinly with the remaining melted chocolate and roll them in the raspberry powder and sugar mixture.
Tip: The chocolates can also be transformed into delicious Lillet chocolates. To do this, reduce the cream by 60ml and add 100ml Lillet (not included in the set) to the filling together with the flavouring oil.
Zutaten: See single items
Food company:
Cake-Masters
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