Delightful truffle lollipops

Armed with no less than three types of dark chocolate with an intense cocoa flavour and a dozen other deliciously inspiring ingredients, Callebaut chef Jurgen Koens created three distinct chocolate lollipop recipes that are as pleasing to the eye as they are to your customers’ taste buds. And you don’t even need chocolate lollipop moulds to make them.

Recipe

Created by
  • Jurgen Koens - Ambassador Chocolate Academy Benelux

Bittersweet summer lollipop

Ingredients Preparation
  • 375g
    Brazil
  • 75g
    Boiron kalamansi puree
  • 50g
    cream

Mix dark chocolate with kalamansi puree and cream. Create a cone of paper and fill with the mixture.

  • Q.S.
    Nibs

Roast Cocoa Nibs. Unwrap the cone and dip in the Nibs.

Sweet raspberry vineyard

Ingredients Preparation
  • 25g
    raspberry powder
  • 100g
    butter
  • 200g
    C811
  • 5g
    vinegar powder

Mix butter with raspberry powder, vinegar powder and dark chocolate. Create a cone of paper and fill with the mixture.

  • 25g
    Pailleté Feuilletine

Unwrap the cone and decorate with Pailleté Feuilletine.

Green triumph of pistachio truffle

Ingredients Preparation
  • 50g
    cream
  • 75g
    lime juice
  • 10g
    cardamom
  • 3g
    green tea
  • 350g
    Sao Thomé

Mix dark chocolate with cream, lime juice, cardamom and green tea. Create a cone of paper and fill with the mixture.

  • 5g
    Pistachio Bresilienne

Unwrap the cone and cover with Pistachio Bresilienne.

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