Delightful truffle lollipops
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.
- Level:
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Medium
Bittersweet summer lollipop
Ingredients: Bittersweet summer lollipop
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375 g
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75 gBoiron kalamansi puree
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50 gcream
Preparation: Bittersweet summer lollipop
Mix dark chocolate with kalamansi puree and cream. Create a cone of paper and fill with the mixture.
Ingredients: Bittersweet summer lollipop
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Q.S.NIBS-S502
Preparation: Bittersweet summer lollipop
Roast Cocoa Nibs. Unwrap the cone and dip in the Nibs.
Sweet raspberry vineyard
Ingredients: Sweet raspberry vineyard
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25 graspberry powder
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100 gbutter
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5 gvinegar powder
Preparation: Sweet raspberry vineyard
Mix butter with raspberry powder, vinegar powder and dark chocolate. Create a cone of paper and fill with the mixture.
Ingredients: Sweet raspberry vineyard
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25 gM-7PAIL
Preparation: Sweet raspberry vineyard
Unwrap the cone and decorate with Pailleté Feuilletine.
Green triumph of pistachio truffle
Ingredients: Green triumph of pistachio truffle
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50 gcream
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75 glime juice
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10 gcardamom
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3 ggreen tea
Preparation: Green triumph of pistachio truffle
Mix dark chocolate with cream, lime juice, cardamom and green tea. Create a cone of paper and fill with the mixture.
Ingredients: Green triumph of pistachio truffle
Preparation: Green triumph of pistachio truffle
Unwrap the cone and cover with Pistachio Bresilienne.
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