Creative egg lollipops
Συστατικά: Creative egg lollipops
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600 gCHW-R118GOLDE6
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100 g
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600 g
Προετοιμασία: Creative egg lollipops
Pour tempered Carma chocolate onto two IBC textured sheets and spread it evenly with a step palette knife.
Sprinkle one sheet with assorted Mona Lisa® Crispearls™ keeping the other clear in order to be able to unite them later on.
Allow the chocolate to set until touch dry (2-3 minutes).
Use an egg shaped cookie cutter to cut shapes into the chocolate.
Place into a 12 ̊C fridge for 30 minutes.
Release the egg shapes from the textured sheet.
Συστατικά: Creative egg lollipops
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200 gPRN-HA561LI11
Προετοιμασία: Creative egg lollipops
Stir the tempered chocolate through the Carma praline light and stir until the mix reaches 26 ̊C.
Συστατικά: Creative egg lollipops
Προετοιμασία: Creative egg lollipops
Pipe a bulb of praline filling into the middle of the egg disc covered with Crispearls™ and place a lollipop stick into the praline.
Cover with a second, clear chocolate egg shape.
Place the lollipops into a 12 ̊C fridge for 30 minutes to set the praline before packaging.
Tools
- Piping Bag
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