The mini cocoa shortcrust tartlet shells are empty pastry bases, ready to fill, made of crisp cocoa shortcrust with a granulated rim. The crunchy shell holds creams, mousses, ganache and fruit, ideal for mini-portions, petits fours and finger desserts. Professional pack of 140 pieces.
What Are These Tartlet Shells?
Each piece is a small empty shortcrust shell flavoured with cocoa, with a granulated rim, ready to be filled with creams, mousses, ganache or fresh fruit. They give a uniform, professional base for mignon and single-portion desserts.
How to Use Them
Fill just before serving to keep the shell crisp: pipe in custard, chocolate mousse, ganache or chantilly and finish with fruit or decorations. The cocoa shortcrust stays stable and does not soften immediately, so trays can be prepared ahead.
Professional Uses
- Mignon and petit-four trays.
- Single-portion and finger desserts.
- Buffets, catering and events.
- Plated desserts in bars and restaurants.
Storage and Allergens
Store in a cool, dry place away from heat and humidity. Contains gluten (wheat), eggs and milk; may contain traces of nuts and soy. Keep the shells sealed until use to preserve crispness.
Delivery in Switzerland by LAPA
LAPA supplies pastry and bakery products to pastry shops, bars, restaurants and caterers across Switzerland, from Zurich, Basel and Bern to Lausanne, Geneva, Lugano and St. Gallen. Where our own fleet does not reach, we ship with trusted partners such as Swiss Post and Planzer.
Who It Is For
Ideal for pastry shops, bars, caterers and restaurants that want ready cocoa shortcrust shells to speed up mignon production while keeping an artisan, made-to-order look.
