Lollipop

Here's a great idea to play with the presentation of pralines and bonbons: pralines on a stick. Why not giving these lollipops a go? They’re easy to make and an unquestionable playful addition to your chocolate counter display.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Caramel and lemon ganache

Ingredients Preparation
  • 60g
    glucose

Melt.

  • 480g
    sugar
  • 36g
    invert sugar

Add a bit at a time.
Cook until caramelised.

  • 420g
    W2
  • 25g
    Cocoa butter

Pour the cream mixture over the chocolate and the cocoa butter and create an emulsion.

  • 50g
    semi-candied lemon (diced)

Add. Mix glucose and cream mixture together. 
Heat up to 35°C.

  • 90g
    butter

Add.

Chocolate crunch

Ingredients Preparation
  • 400g
    823
  • 80g
    Hazelnut Bresilienne
  • 10g
    Cocoa butter

Temper the chocolate. Mix.

Finishing and presentation

Ingredients Preparation
  • Q.S.
    Truffle Shells Milk

Pour the ganache into milk chocolate truffle shells Callebaut
Insert a stick. Leave to cool in the fridge. 
Dip into the chocolate crunch.

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