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.
Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
Pour the strawberry/cream mixture on the chocolate and Mycryo® and mix well.
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.