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.

Recipe

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Products

Cocoa - Cocoa Butter - 4kg Callets

Caramel and lemon ganache

ingredients	preparation
60g glucose	Melt.
480g sugar 36g invert sugar	Add a bit at a time. Cook until caramelised.
420g W2NV 25g Cocoa - Cocoa Butter - 4kg Callets	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.

Chocolate crunch

ingredients	preparation
400g 823NV 80g NAN-CR-HA3714 10g Cocoa - Cocoa Butter - 4kg Callets	Temper the chocolate. Mix.

Finishing and presentation

ingredients	preparation
Q.S. CHM-TS-17320	Pour the ganache into milk chocolate truffle shells Callebaut. Insert a stick. Leave to cool in the fridge. Dip into the chocolate crunch.

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