Designed and developed in cooperation with chef Frank Haasnoot.
Dimensions: 45.5 x 25 H 12.5mm
Mould Dimensions: 135 x 275 H 24mm
Made in Belgium
In various shades of pink, these moulded chocolates are filled with raspberry ganache. Learn the versatile technique of spraying coloured cocoa butter into chocolate moulds. This technique can be applied to any chocolate mould with any colour. – Egg-free, gluten-free.
A simple yet delicious moulded chocolate filled with a dark chocolate and vanilla bean ganache. This recipe includes step-by-step moulding instructions. – Egg-free.
1 hour 5 mins