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.
- Nivo:
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Srednje tezine
Caramel and lemon ganache
Sastojci: Caramel and lemon ganache
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60 gglucose
Priprema: Caramel and lemon ganache
Melt.
Sastojci: Caramel and lemon ganache
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480 gsugar
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36 ginvert sugar
Priprema: Caramel and lemon ganache
Add a bit at a time.
Cook until caramelised.
Sastojci: Caramel and lemon ganache
Priprema: Caramel and lemon ganache
Pour the cream mixture over the chocolate and the cocoa butter and create an emulsion.
Sastojci: Caramel and lemon ganache
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50 gsemi-candied lemon (diced)
Priprema: Caramel and lemon ganache
Add. Mix glucose and cream mixture together.
Heat up to 35°C.
Sastojci: Caramel and lemon ganache
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90 gbutter
Priprema: Caramel and lemon ganache
Add.
Chocolate crunch
Sastojci: Chocolate crunch
Priprema: Chocolate crunch
Temper the chocolate. Mix.
Finishing and presentation
Sastojci: Finishing and presentation
Priprema: 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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