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Chocolate Coating
- Difficulty
Easy
By Sat Bains
Published 2012
Ingredients
For the Chocolate Coating
150 g 50 g - freeze-dried raspberries
Method
Melt the chocolate and cocoa butter at 40°C in a bain-marie. Emulsify and pass through a chinoise. Place the chocolate into a container suitable for dipping the lollypops. Place the raspberries into a shallow tub suitable for rolling the lollypops after they have been dipped.
Remove the lollypops from the freezer. Dip them 1 by 1 in the chocolate then roll in the raspberries. Place back
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Components
- Chocolate Coating
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