CHOCO LOLLIPOP
CHOCOLATE LOLLIPOP
Difficulty level
CHOCOLATE LOLLIPOP
Ingredients
| NOCCIOLATA BIANCA | To Taste |
Ingredients
| PRALIN DELICRISP CLASSIC - heated to 40°C | g 500 |
| CHOCOSMART CIOCCOLATO LATTE | g 100 |
Preparation
Combine the two products and use the coating at 32°C.
Ingredients
| MINUETTO FONDENTE ECUADOR 70% - tempered | To Taste |
| CODETTE CIOCCOLATO PURO LATTE | To Taste |
Fill some chocolate shells with NOCCIOLATA BIANCA, then insert the lollipop sticks and freeze.
Dip the lollypops into the crunchy coating and let crystallize in the fridge until hardened.
When frozen, dip them in the tempered chocolate and top off with CODETTE.
