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.
- Level:
-
Medium
Caramel and lemon ganache
Ingredients: Caramel and lemon ganache
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60 gglucose
Preparation: Caramel and lemon ganache
Melt.
Ingredients: Caramel and lemon ganache
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480 gsugar
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36 ginvert sugar
Preparation: Caramel and lemon ganache
Add a bit at a time.
Cook until caramelised.
Ingredients: Caramel and lemon ganache
Preparation: Caramel and lemon ganache
Pour the cream mixture over the chocolate and the cocoa butter and create an emulsion.
Ingredients: Caramel and lemon ganache
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50 gsemi-candied lemon (diced)
Preparation: Caramel and lemon ganache
Add. Mix glucose and cream mixture together.
Heat up to 35°C.
Ingredients: Caramel and lemon ganache
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90 gbutter
Preparation: Caramel and lemon ganache
Add.
Chocolate crunch
Ingredients: Chocolate crunch
Preparation: Chocolate crunch
Temper the chocolate. Mix.
Finishing and presentation
Ingredients: Finishing and presentation
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Q.S.CHM-TS-17320
Preparation: 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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