Chocolate Coating

Preparation info
    • Difficulty

      Easy

Appears in

By Sat Bains

Published 2012

  • About

Ingredients

For the Chocolate Coating

  • 150 g white chocolate
  • 50 g cocoa butter
  • 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