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Passion Lollipop (Created by Ton Jongejan - Technical Advisor Callebaut®)

Passion fruit ganache

Ingredients Preparation
200 g passion fruit puree
25 g glucose
50 g sugar
Combine in a saucepan and bring to the boil.
Allow to boil for 2 min.
100 g cream Bring to the boil in a separate saucepan.
500 g white chocolate Callebaut® Select W2NV Pour the passion fruit mixture and the cream over the chocolate and emulsify. Leave to cool to 20°C (68°F).
Finishing and presentation
- Fill white truffle shells Callebaut® CHW-TS-13937 with the passion fruit ganache.
- Leave to set until the ganache forms a crust.
- Close the truffle shells with pre-crystallised white chocolate Callebaut® Select W2NV.
- Immediately push in a lollipop stick.
- When the chocolate has set, dip into pre-crystallised white chocolate Callebaut® Select W2NV.
- Place onto a transfer sheet and sprinkle with a bit of freeze-dried passion fruit.

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