White chocolate & strawberry lolly
(for ± 30-35 pieces)
(Created by Philippe Vancayseele - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Strawberry ganache
| Ingredients | Preparation |
|---|---|
|
40 g
cream
100 g strawberry puree 20 g sorbitol |
Bring to the boil. |
|
220 g
white chocolate Callebaut Velvet CHWR2241NV
15 g |
Pour the strawberry/cream mixture on the chocolate and Mycryo® and mix well. |
| 30 g butter | 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 CHW-R2241NV and decorate with freeze-dried, broken strawberries. | |
