Delightful truffle lollipops

Armed with no less than three types of dark chocolate with an intense cocoa flavour and a dozen other deliciously inspiring ingredients, Callebaut chef Jurgen Koens created three distinct chocolate lollipop recipes that are as pleasing to the eye as they are to your customers’ taste buds. And you don’t even need chocolate lollipop moulds to make them.
Level:
Medium

Bittersweet summer lollipop

Ingredients: Bittersweet summer lollipop

Preparation: Bittersweet summer lollipop

Mix dark chocolate with kalamansi puree and cream. Create a cone of paper and fill with the mixture.

Ingredients: Bittersweet summer lollipop

  • Q.S.
    NIBS-S502

Preparation: Bittersweet summer lollipop

Roast Cocoa Nibs. Unwrap the cone and dip in the Nibs.

Sweet raspberry vineyard

Ingredients: Sweet raspberry vineyard

Preparation: Sweet raspberry vineyard

Mix butter with raspberry powder, vinegar powder and dark chocolate. Create a cone of paper and fill with the mixture.

Ingredients: Sweet raspberry vineyard

  • 25 g
    M-7PAIL

Preparation: Sweet raspberry vineyard

Unwrap the cone and decorate with Pailleté Feuilletine.

Green triumph of pistachio truffle

Ingredients: Green triumph of pistachio truffle

Preparation: Green triumph of pistachio truffle

Mix dark chocolate with cream, lime juice, cardamom and green tea. Create a cone of paper and fill with the mixture.

Ingredients: Green triumph of pistachio truffle

Preparation: Green triumph of pistachio truffle

Unwrap the cone and cover with Pistachio Bresilienne.