Lemon Ganache, Dark Chocolate & Roasted Cocoa Nibs Lollipops
Servings: 12 Lollipops
Equipment
- Digital Kitchen Scale
- Hand blender
- Silikomart-Semi-sphere, mini
- Small palette knife
- Lollipop sticks
Ingredients
For the white chocolate lemon ganache (adapted from Jérôme Landrieu´s recipe)
- 172 g white couverture, (33% cocoa butter)
- 34 g cocoa butter
- 86 g milk (1.5% fat)
- 86 g cream (30% fat)
- 31 g lemon juice
For the dark chocolate glaze & roasted cocoa nibs
- 125 g dark couverture (56% cocoa solids)
- 12 g cocoa butter
- 40 g roasted cocoa nibs
Instructions
White chocolate lemon ganache
- 1. Combine the white couverture and cocoa butter in the container of the hand blender.2. Combine the milk with the cream and heat it to 80°C.3. Pour the heated liquid a third at a time through a strainer and onto the dry ingredients. Blend. 4. Add the lemon juice and blend the ganache until homogenous.
- 5. Spread the ganache into the silicon mold with a small palette knife.6. Store in the freezer for about two hours until completely frozen.7. Remove half-spheres from the silicon mold.
- 8. Take one of the half-shperes and gently heat the flat surface with your fingers to "glue" the half-spheres together to form a ball.
- 9. Insert a lollipop stick into each ball. 10. Store in the freezer while preparing the dark chocolate.
Finishing
- 1. Combine the chocolate couverture with the cocoa butter over a water bath. Heat until just melted and stir it until it is homogenous. Transfer it into a deep container.2. Put the cocoa nibs in a shallow tray.3. Take a couple of lollipops from the freezer and dip each lollipop into the melted chocolate, then into the cocoa nibs. 4. Place the glazed lollipops into another deep container while the chocolate sets.
It is important that the lollipops do not thaw too much between taking them out of the freezer and dipping them. The surface of the ganache would start melting and the ganache balls would change their shape getting in contact with the warm chocolate. 