Lollymanon
Why not exploring the 'local' theme in your chocolate presentation? Here, the chefs played with the Belgian colours and some typical Belgian flavours to give that Belgian icon - the Manon praline - a new twist. Personalise the recipe by replacing ingredients with typical ingredients from your region.
Recipe
Base: fresh vanilla manon cream
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Boil the cream with the vanilla bean. Take away from the heat and leave to Infuse with the vanilla for at least 10 minutes. |
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Pour the hot cream over the fondant sugar and beat up at medium speed. |
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As soon as the temperature has dropped to 45°C: add the butter under continuous beating at low speed until the mixture separates. Then shortly beat at high speed until the cream is light, smooth and homogenous. |
Weigh off and divide in 3 parts: 200 g each. |
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Raspberry manon cream
| ingredients | preparation |
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Mix together and bring to the boil at 104°C. Leave to cool. |
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Mix in 50 g of the raspberry cream. |
Chocolate manon cream
| ingredients | preparation |
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Melt at 45°C. |
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Add and mix together. |
Finishing and decoration Use silicon Manon-shaped moulds. Pipe the fresh vanilla Manon cream in 1/3 of the mould shells. Pipe the raspberry Manon cream in 1/3 of the shells and the chocolate in the remaining 1/3. Stick lollipop sticks in the middle of each shell. Leave to harden in the freezer. Unmould. Enrobe each lollipop with white chocolate Callebaut® Velvet and place them on corresponding tricolore striped white chocolate rounds: raspberry filling on red striped rounds; fresh vanilla filling on yellow striped rounds and chocolate Manon filling on black striped rounds. Leave to harden and present in a lollipop-display. |
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