Lollipop
Here's a great idea to play with the presentation of pralines and bonbons: pralines on a stick. Why not giving these lollipops a go? They’re easy to make and an unquestionable playful addition to your chocolate counter display.
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Μέτρια
Caramel and lemon ganache
Συστατικά: Caramel and lemon ganache
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2.1 ozglucose
Προετοιμασία: Caramel and lemon ganache
Melt.
Συστατικά: Caramel and lemon ganache
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1.1 lbsugar
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1.3 ozinvert sugar
Προετοιμασία: Caramel and lemon ganache
Add a bit at a time.
Cook until caramelised.
Συστατικά: Caramel and lemon ganache
Προετοιμασία: Caramel and lemon ganache
Pour the cream mixture over the chocolate and the cocoa butter and create an emulsion.
Συστατικά: Caramel and lemon ganache
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1.8 ozsemi-candied lemon (diced)
Προετοιμασία: Caramel and lemon ganache
Add. Mix glucose and cream mixture together.
Heat up to 35°C.
Συστατικά: Caramel and lemon ganache
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3.2 ozbutter
Προετοιμασία: Caramel and lemon ganache
Add.
Chocolate crunch
Συστατικά: Chocolate crunch
Προετοιμασία: Chocolate crunch
Temper the chocolate. Mix.
Finishing and presentation
Συστατικά: Finishing and presentation
Προετοιμασία: Finishing and presentation
Pour the ganache into milk chocolate truffle shells Callebaut.
Insert a stick. Leave to cool in the fridge.
Dip into the chocolate crunch.
Comments
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