Frédéric Bau, École du Grand Chocolat Valrhona

Rose and Raspberry Lollipops

Name: Rose and Raspberry Lollipops
Prep time: 1 h 30 min
Total time: 3 h 30 min
Yield: Serves 6–8
Ingredients: Generous ⅔ cup (180 ml) whipping cream; 1 ⅛ teaspoon (6 ml) rose water; 5 ⅔ oz. (160 g) raspberry pulp; 10 ½ oz. (300 g) white chocolate, 35 percent cocoa; 10 ½ oz. (300 g) white chocolate, 35 percent cocoa; 10 ½ oz. (300 g) white chocolate, 35 percent cocoa; 10 ½ oz. (300 g) white chocolate, 35 percent cocoa; 2 teaspoons (10 ml) grape-seed oil; A few white sugar-coated almonds

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
3 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

White chocolate and raspberry ganache*

14 oz. (400 g) white chocolate, 35 percent cocoa
Generous ⅔

Microwave
Chocolate
Vegetarian
Gluten-free

Method

A day ahead, prepare the white chocolate and raspberry ganache. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Bring the cream to the boil in a saucepan. Gradually pour one-third of the boiling cream over the melted chocolate. Using a flexible spatula, mix it in ene