White chocolate strawberry lolly
A strawberry ganache in a lollipop? A new concept to turn your chocolate counter into an appealing display for day dreamers. You can serve this treat with morning coffee, afternoon tea or petits fours after dinner.
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/9daf1a9242fe6e666c821b4725eaf815.png?itok=rjBBrcTJ)
Strawberry ganache
ingredients | preparation |
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Bring to the boil. |
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Pour the strawberry/cream mixture on the chocolate and Mycryo® and mix well. |
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Add at 30°C. Mix until smooth. Leave to cool until the mixture can be piped. |
Fill up pre-moulded semi spheres. Refrigerate. After unmoulding, make a hole in the bottom and push a stick through. Dip halfway into white chocolate Callebaut® Velvet and decorate with freeze-dried, broken strawberries. |