Chocolate lollipops
Making these chocolate lollipops was so fun and they turned out great. I got the idea for the chocolate lollipops from this video. It looked so simple and a lot of fun so I gave it a try. These lollipops are fun for kids and adults, because everything is better on a stick.
When you learn how to temper chocolate, this lollipops are very easy to make, all you need is good quality chocolate and sprinkles of your choice. The chocolate for the lollipops must be tempered so that the lollipops don't break when you pick them up and won't melt at room temperature. It is also important that you add your decorations before the chocolate sets, so that the decorations stick on the chocolate and don't fall off.
They are also perfect for gifts, just wrap them up in a cellophane bag and tie them up with a decorating ribbon.
Since this is my last post this year I would like to wish everyone happy holidays and a wonderfully sweet new year!
I suggest that you make a template that is then placed under the acetate foil so that the lollipops are about the same size. I use acetate foil because the chocolate is shiny on both sides, but you can also use parchment paper.
For the white chocolate lollipops:
Chop 113 grams of white chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 37 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 113 grams chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 40-45°C (104-113°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently to cool until it reaches 27°C (81°F). This may take a while, depending on the room temperature. When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 29-30°C (84-86°F).
When you learn how to temper chocolate, this lollipops are very easy to make, all you need is good quality chocolate and sprinkles of your choice. The chocolate for the lollipops must be tempered so that the lollipops don't break when you pick them up and won't melt at room temperature. It is also important that you add your decorations before the chocolate sets, so that the decorations stick on the chocolate and don't fall off.
They are also perfect for gifts, just wrap them up in a cellophane bag and tie them up with a decorating ribbon.
Since this is my last post this year I would like to wish everyone happy holidays and a wonderfully sweet new year!
Chocolate lollipops
(Makes about 20)
Time:
Preparation: 30min
Cooking: 15min
For the chocolate base:
- 150g dark chocolate
- 150g white chocolate
- sugar snowflakes
- toasted coconut
- sugar Christmas trees
- blue and white royal icing circles
For the dark chocolate lollipops:
Chop 113 grams of dark chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 37 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 113 grams chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 45-48°C (113-118°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently to cool until it reaches 27°C (81°F). This may take a while, depending on the room temperature. When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 30-31°C (88-90°F).
Chop 113 grams of white chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 37 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 113 grams chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 40-45°C (104-113°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently to cool until it reaches 27°C (81°F). This may take a while, depending on the room temperature. When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 29-30°C (84-86°F).
Place the tempered dark chocolate in a piping bag. Pipe the chocolate randomly in the circle on the acetate foil. Pipe extra chocolate at the bottom for the lollipop stick. Place the stick and pipe some chocolate over it. Do the same with white chocolate for white chocolate lollipops.
After you finish piping one lollipop add your decorations before the chocolate sets. I sprinkled over some coconut and placed a few sugar snowflakes/Christmas trees. You can use anything you like, including crushed nuts, sprinkles, spices...
Place the lollipops in a cool and dry place to set. They should set quite quickly if the chocolate was tempered correctly. I usually wait 1 hour or more to give the chocolate time to set completely.
Gently lift the lollipops from the acetate foil, they should come off easily. Store in a cool and dark place (not in the refrigerator).
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