Raspberry Orange Ganache Lollipops

Name: Raspberry Orange Ganache Lollipops
Ingredients: 380 g raspberry puree; Zest of 1 orange; 15 g inverted sugar; 500 g Valrhona Jivara chocolate, partially melted; 60 chocolate shells; 60 lollipop sticks; 350 g white chocolate, chopped; 150 g cocoa butter; Lemon yellow cocoa butter, melted

Preparation info

Yields
60
Pops

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Raspberry Milk Chocolate Ganache

380 g raspberry puree
Zest of 1 orange
15

Condiment
Vegetarian
Gluten-free
Low calorie

Method

Raspberry Milk Chocolate Ganache

Bring raspberry puree, orange zest and inverted sugar to a boil. Slowly pour over chocolate and whisk until smooth. Cool to 30°C before filling shells. Place a lollipop stick in each and freeze until firm.

Lemon Colored Coating Mixture

Melt chocolate and cocoa butter to 40°C over a double boiler. Stir in ye