White Chocolate and Strawberry Lollies
Recipe
- Mark Tilling - Chocolate Academy Chef
Lollie
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Using an 2 x magnetic chocolate, remove the back and spray with a light coating of oil |
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Cut the transfer sheet to size to the edges of the metal plate. |
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Stick down the smooth side of the sheet to the metal place with the printed side facing upwards. |
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Click back the other part of the mould to close it up. |
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Fill a piping bag with the tempered white chocolate and pipe into the cavity of the mould right to the top, scrap all the excess chocolate from the sides and top. |
Tap the mould to release the air bubbles then. |
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Turn the mould over to release the chocolate and tap over some silicon paper or a tray. |
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Scrap the mould from underneath. |
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Turn the mould back upright and place in the lollie stick and set to one side to set. |
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When set pipe in some strawberry jam filling. |
Leave for a couple of hours to set. |
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Bring the left over chocolate to a temper and place in a piping bag and pipe over the top of the jam. |
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Tap the mould to release the air bubbles and to smooth of the tops and use a chocolate scraper to scrap of the top. |
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Set the chocolate again and place in a fridge at 12oc to fully crystalize. |
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Remove from the fridge and remove the back of the mould and remove the lollies. |
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