Advertisement
Chocolate and Malt Pops
Preparation info
- Yield: 900 g 1 lb 15.75 oz (About
40
Pops) - Difficulty
Medium
Appears in
Published 2012
Ingredients
- Tempered dark chocolate
750 g 1 lb 10.4 oz 83.33
Method
- Pour one-quarter of the tempered chocolate into button-shaped chocolate molds. Follow the Molded Chocolate method.
- Insert a lollipop stick into each mold.
- Stir the malt powder into the remaining tempered chocolate and pour into this the molds, filling them to the top.
- Allow to crystallize at room
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe