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 |
Mix. |
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.
