Spring and Swirl Macarons

Spring

Spring and Swirl Macarons

Spring

How to create

Spread out a thin layer of tempered white chocolate onto the print side of a transfer sheet of your choice.
When the chocolate is half set, cut out circular shapes with a round cake cutter (diameter slightly smaller than the size of the macarons). Leave to set entirely.
When the chocolate is set, remove the circles from the transfer sheets and keep apart.
Finish each different macaron type with another chocolate: simply pipe a dot of tempered chocolate onto the macaron top. Gently press a circle on top. Leave to set.

Products

Dark Chocolate Truffle shells

Dark Chocolate Truffle Shells are the ideal base for pralines and truffles. Simply fill with ganache crèmes, caramels, or fillings and decorate.

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Chocolate cups & shells
Truffle shells

Elegant Chocolate Snobinettes (D: 23, H: 26mm), for the perfect bite size dessert. The cups offer endless possibilities: fill them with ganache, crèmes, mousses, caramels or ice creams and finish them off with your favourite decorations or saunites. Everything is possible, so give your creativity free reign.