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.

Stir the tempered chocolate through the Carma praline light and stir until the mix reaches 26 ̊C.

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.