Lollipop with caramel and lemon ganache (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

Caramel and lemon ganache

Ingredients Preparation
60 g glucose Melt.
480 g sugar
36 g invert sugar
Add a bit at a time.
Cook until caramelised.
120 g lemon juice Deglaze.
420 g white chocolate Callebaut Select W2NV
25 g cocoa butter Callebaut CB
Pour the cream mixture over the chocolate and the cocoa butter and create an emulsion.
50 g semi-candied lemon (diced) Add. Mix glucose and cream mixture together.
Heat up to 35°C.
90 g butter Add.

Chocolate crunch

Ingredients Preparation
400 g tempered milk chocolate Callebaut Select 823NV
80 g
10 g cocoa butter Callebaut CB

Finishing and presentation
Pour the ganache into milk chocolate truffle shells Callebaut CHM-TS-25.
Insert a stick. Leave to cool in the fridge.
Dip into the chocolate crunch.