Francisco Migoya

Chocolate and Malt Pops

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Preparation info
  • Yield: 900 g 1 lb 15.75 oz (About

    40

    Pops)
    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Tempered dark chocolate 750 g 1 lb 10.4 oz 83.33

Method

  1. Pour one-quarter of the tempered chocolate into button-shaped chocolate molds. Follow the Molded Chocolate method.
  2. Insert a lollipop stick into each mold.
  3. Stir the malt powder into the remaining tempered chocolate and pour into this the molds, filling them to the top.
  4. Allow to crystallize at room