Lollipop

level 2

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.

Recipe components

Caramel and lemon ganache

IngredientsPreparation
  • 60g
    glucose

Melt.

  • 480g
    sugar
  • 36g
    invert sugar

Add a bit at a time.
Cook until caramelised.

Pour the cream mixture over the chocolate and the cocoa butter and create an emulsion.

  • 50g
    semi-candied lemon (diced)

Add. Mix glucose and cream mixture together. 
Heat up to 35°C.

  • 90g
    butter

Add.

Finishing and presentation

IngredientsPreparation

Pour the ganache into milk chocolate truffle shells Callebaut
Insert a stick. Leave to cool in the fridge. 
Dip into the chocolate crunch.