Chocolate Coating

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Chocolate Coating

  • 150 g white chocolate
  • 50 g cocoa butter
  • freeze-dried raspberries


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