Zéphyr™ Caramel Chocolate Pop

Zephyr™ caramel infused with coconut and topped with freeze dried mango, buttered curried cashews and lime zest

Recipe

Created by

ingredients	preparation
30g butter 10g curry powder 3g salt	In a sauce pan add and combine
20g cashew nuts	Add cashews until fully coated
Transfer the cashews onto a baking sheet and cook at 350°F until the cashews dry, approximately 40 minutes stirring the cashews occasionally to prevent them from burning.
Let cool and chop them finely.

ingredients	preparation
Place the pop sticks into the mold and pipe the crystallized chocolate into each cavity.
5g lime zest 5g grated coconut 3g freeze-dried mangoes 20g cashew nuts	Top the pops with a sprinkle of
Let the chocolate set and then unmould.