Zéphyr™ Caramel Chocolate Pop

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

Recipe

Created by
  • Sandra Abballe - Succulent Chocolates and Sweets Inc.

Curried cashews

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.

Zéphyr™ Caramel Chocolate Pops

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.

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