Milk Chocolate Lollies


Created by
  • Mark Tilling - Chocolate Academy Chef


Ingredients Preparation

Temper the milk chocolate.

  • 2piece(s)
    Transfer sheet squares

Lay out two strips of transfer sheets onto a tray.

Place the chocolate into a piping bag.

Pipe five round discs on to each sheet leaving 2cm in between each one.

Tap to flatten the discs then place in a lollie stick.

  • 40g
    Crispearls™ - White Chocolate - 0,8kg

Before it dries, sprinkle on the white crispearls and milk chocolate flakes.

Allow to set then place in fridge to full set.

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