Frédéric Bau, École du Grand Chocolat Valrhona

Lollipops

Name: Lollipops
Prep time: 1 h 30 min
Total time: 25 h 30 min
Yield: Makes 50 lollipops
Ingredients: 3 ¼ oz. (90 g) white chocolate, 35 percent cocoa; 3 ¼ oz. (90 g) white chocolate, 35 percent cocoa; 3 ¼ oz. (90 g) white chocolate, 35 percent cocoa; 3 ¼ oz. (90 g) white chocolate, 35 percent cocoa; 6 oz. (170 g) store-bought neutral glaze or apple jelly; 6 oz. (170 g) store-bought neutral glaze or apple jelly; ⅓ cup (80 ml) lime juice; Zest* of ½ unwaxed lime; 4 ½ sheets (9 g) gelatin; ½ cup (3 ½ oz./100 g) granulated sugar; Honey, divided: 3 tablespoons (2 ¼ oz./65 g) plus 2 ½ tablespoons (50 g); ⅓ cup (80 ml) lemon juice, divided; 2 ½ tablespoons (50 g) glucose syrup; 2 ½ tablespoons (50 g) glucose syrup

Preparation info

Makes
50
lollipops

Difficulty
Complex
Ready in
26 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

1 sheet of Valrhona ivory hollow balls (50)
7 oz. (200 g) white chocolate, 35 percent cocoa

Microwave
Chocolate
Confectionery

Method

A day ahead, prepare the ivory chocolate plastic. Chop the chocolate and melt it gently over a bain-marie or in the microwave oven (on “defrost” or at 500 W, stirring from time to time). Warm the glucose syrup to about 104°F (40°C) in a saucepan and carefully stir in the melted chocolate. As soon as the two are smoothly mixed, remove from the heat and set asid

Ingredients

Method

Photos