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.
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.
Containing: 3 Components

Caramel and lemon ganache

Ingredients: Caramel and lemon ganache

  • 60 g
    glucose

Preparation: Caramel and lemon ganache

Melt.

Ingredients: Caramel and lemon ganache

  • 480 g
    sugar
  • 36 g
    invert sugar

Preparation: Caramel and lemon ganache

Add a bit at a time.
Cook until caramelised.

Ingredients: Caramel and lemon ganache

  • 420 g
    W2NV
  • 25 g
    CB

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

  • 50 g
    semi-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

  • 90 g
    butter

Preparation: Caramel and lemon ganache

Add.

Chocolate crunch

Ingredients: Chocolate crunch

  • 400 g
    823NV
  • 80 g
    NAN-CR-HA3714
  • 10 g
    CB

Preparation: Chocolate crunch

Temper the chocolate. Mix.

Finishing and presentation

Ingredients: Finishing and presentation

  • 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.