Diadem
Ganache Marc de Champagne - Rum
| Article | Description | Quantity |
| 4450 | Lescure Butter AOP - Charentes-Poitou | 200 g |
| 47825 | Milk Chocolate Drops - Delgiro | 400 g |
| 11720 | Marc de Champagne - 60% vol | 100 g |
| 11226 | Rum Mount Gay® - 55% vol. | 100 g |
| Champagne | 100 g |
Werkwijze
- Leave the butter at room temperature overnight
- Cream the butter in the mixer using the paddle attachment
- Incorporate the liquids and finish by adding the crystallised milk chocolate.
- Fill and seal the milk chocolate truffle shells (art. 5620).
- Finish the truffles with snow sugar (art. 6211).
- These truffles will be placed inside the chocolate spheres during assembly.
Assembly
- Mould various dark chocolate elements.
- Create different dark chocolate elements.
- For the red spheres, you can use our balls (art. 600206)
- For the cylinders, you can use our cylinders (art. 600240).
- For the base of the dark chocolate crown, you can use a Flexipan (art. 149019).
verpakking
| Article | Description |
| 390414 | PVC Folding Box - 12 x 12 x H12 cm |
| 391786 | Base KT - red - 12 x 12 x H3 cm |
| 317010 | Ribbon - Four Seasons - red - 25 m x 25 mm |