Delightful truffle lollipops

Created by

  • Jurgen Koens - Cacao Barry® Ambassador and pastry consultant
level 2

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.

Recipe components

Bittersweet summer lollipop

IngredientsPreparation

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

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

Sweet raspberry vineyard

IngredientsPreparation

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

Unwrap the cone and decorate with Pailleté Feuilletine.

Green triumph of pistachio truffle

IngredientsPreparation

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

Unwrap the cone and cover with Pistachio Bresilienne.