Chocolate Marshmallow Lollipops

Chocolate Marshmallow Lollipops
Easy
Makes: 72
  • Quick & easy (production)
  • No food waste
This recipe offers several techniques that will help take your marshmallows to the next level.
This recipe offers several techniques that will help take your marshmallows to the next level.
Shelf life:
7 Days
Conservation:
Between 8ºC - 16ºC
Containing: 5 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Demonstration video<span>Chocolate Marshmallow Lollipops</span>
Demonstration videoChocolate Marshmallow Lollipops

Molded Lollipops

Ingredients

  • Q.S.
    2815NV

Preparation

  1. Using a soft cloth, polish the molds to remove any dust or trace of chocolate from pre-vious use.
  2. Slightly preheat the molds using a heat gun to prevent a temperature shock that could affect the gloss and contraction of the chocolate.
  3. Pour precrystallized dark chocolate into a piping bag and start piping into the molds. When piping into these molds, it is very important to put the tip well into the cavity in order to be sure to fill it completely and that there will not be any air bubbles.
  4. Tap the molds on the table to remove the air bubbles.
  5. Then, immediately turn the mold upside down over the melting kettle.
  6. Using the handle of the scraper, tap the side of the mold to remove the excess of choc-olate. It is important to do this quickly to prevent the shells from being too thick.
  7. Clean the mold well with the scraper and let set at room temperature until well crystallized.

Tools

  • Piping Bag
  • Scissors
  • Scraper
  • Parchment paper
  • Soft cloth
  • Melting kettle or automatic tempering machine
  • Heat gun
  • Conical Molds

Chocolate Discs For The Round Lollipops

Ingredients

  • Q.S.
    2815NV

Preparation

  1. Pour some precrystallized dark chocolate onto a plastic sheet and cover with a second plastic sheet.
  2. Using a rolling pin, spread the chocolate until obtaining a very thin layer.
  3. Wait a moment to allow the chocolate to begin to set and then press the ring cutter on top of the plastic sheet. Leave ample space between the discs that will be used for assembly.
  4. Place in the refrigerator for 10 minutes.
  5. Remove the plastic sheet on the top using a ruler and then gently peel off the excess chocolate using a palette knife.
  6. Leave the chocolate discs on the plastic sheet, place them on a metal tray and let set at room temperature.

Tools

  • Metal Tray
  • Mixing bowl (s)
  • Melting kettle or automatic tempering machine
  • Palette knife
  • Ruler (s)
  • Rolling pin
  • Plastic Sheets
  • 3.5 cm ring cutter

Chocolate Marshmallow

Ingredients

  • 20 g
    gelatin powder (200 Bloom)
  • 100 g
    cold water
  • 350 g
    sugar
  • 60 g
    inverted sugar
  • 100 g
    water
  • 150 g
    egg whites
  • 200 g
    L-60-40NV

Preparation

  1. Bloom the gelatin in the water.
  2. In the meantime, cook the sugar, inverted sugar and water to 100°C (266°F).
  3. Place the egg whites into the mixing bowl of the tabletop mixer.
  4. Once the syrup reaches 120°C (248°F), start whipping the egg whites on medium speed.
  5. When the syrup is at 130°C (266°F), start pouring the sugar syrup over the egg whites which have obtained some volume but are not fully whipped.
  6. After all the syrup has been incorporated into the egg whites, melt the gelatin mass in a microwave.
  7. Reduce the speed of the mixer to medium and incorporate the melted gelatin mass.
  8. Whip on high speed until the preparation reaches 30°C (86°F) and holds soft peaks.
  9. Once reaching 30°C (86°F), fold in the melted chocolate by hand. Scrap the bowl well to make sure that all the chocolate is fully incorporated into the marshmallow.
  10. Transfer the marshmallow mixture into a piping bag.

Tools

  • Cooktop
  • Saucepan
  • Whisk
  • Thermometer
  • Microwave
  • Piping Bag
  • Scissors
  • Bowl scraper
  • Bowl(s)
  • Mixing bowl (s)
  • Spoon
  • Tabletop mixer
  • Infrared Thermometer
  • Spatula(s)

Assembly Of The Molded Lollipops

Ingredients

Preparation

  1. Use the piping bag filled with the marshmallow and pipe into the prepared conical molds.Make sure to place the tip of the piping bag well into the molds to fill them completely and to avoid the creation of air bubbles.
  2. Using a scraper, remove the excess of marshmallow and clean the mold.
  3. Immediately insert the lollipop sticks into the marshmallows. Make sure the sticks are straight.
  4. Let the marshmallows set for at least 1 hour.
  5. In the meantime, mix together some Pailleté FeuilletineTM and copper powder.
  6. Once the marshmallows have fully set, place them in a freezer for 20 minutes. This will make them easier to unmold.
  7. Remove them one by one from the molds then dip them into precrystallized dark choco-late. Tap on the edge of the kettle to remove the excess chocolate.
  8. Sprinkle the copper Pailleté FeuilletineTM onto the chocolate before it starts to set.
  9. Finally, place the lollipops on a stand and let the chocolate finish crystallizing.

Tools

  • Scraper
  • Gloves
  • Mixing bowl (s)
  • Melting kettle or automatic tempering machine
  • Lollipop Sticks
  • Lollipop Stand

Assembly Of The Round Lollipops

Ingredients

Preparation

  1. Unmold half of the chocolate discs and place them onto a metal tray lined with parch-ment paper.
  2. Using the piping bag previously filled with the marshmallow preparation, pipe a small dot onto the chocolate discs that remain on the plastic sheet.
  3. Place the lollipop sticks onto the marshmallow.
  4. In a smooth motion, pipe marshmallow onto each of the discs covering the chocolate disc completely.
  5. Add a chocolate disc on top of the marshmallow filling and press gently on it to even out the filling.
  6. Let the marshmallows set at room temperature for at least 1 hour.
  7. Using a paper cone, drizzle some precrystallized milk chocolate onto the marshmallows.
  8. Coat the sides of the lollipops with some ChocrocksTM and place them onto a stand.

Tools

  • Metal Tray
  • Parchment paper
  • Gloves
  • Mixing bowl (s)
  • Melting kettle or automatic tempering machine
  • Paper cones
  • Lollipop Sticks
  • Lollipop Stand

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Comments

Add comment

Submitted by Ambicasoni Paringi on Sun, 03/05/2023 - 12:50

Iam interested to do a business of modern lollipops business. I would like to knw how to pack for at least 30 days.

Submitted by Miranda K - Ch… on Mon, 03/06/2023 - 17:30

The best shelf life is found with products like hard sugar candies and items that were originally created to preserve ingredients, such as pate de fruit. But you can adapt recipes and your storage strategies to extend the shelf life of many different types of items. If you'd like more information, you can contact our chefs via our Contact Us form: https://www.chocolate-academy.com/en-GB/cacom-contact/contact-form