White chocolate strawberry lolly

A strawberry ganache in a lollipop? A new concept to turn your chocolate counter into an appealing display for day dreamers. You can serve this treat with morning coffee, afternoon tea or petits fours after dinner.


Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Strawberry ganache

ingredients preparation
  • 40g
  • 100g
    strawberry puree
  • 20g

Bring to the boil.

  • 220g
  • 15g

Pour the strawberry/cream mixture on the chocolate and Mycryo® and mix well.

  • 30g

Add at 30°C. Mix until smooth. Leave to cool until the mixture can be piped.

Fill up pre-moulded semi spheres. Refrigerate. After unmoulding, make a hole in the bottom and push a stick through. Dip halfway into white chocolate Callebaut® Velvet and decorate with freeze-dried, broken strawberries.

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