Do you remember those sweets from your childhood that started to tingle and pop in your mouth? Usually it was some kind of powder that you poured into your mouth and then the fun started. We remember it well and are looking forward to introducing you to our latest creation that will bring back those childhood memories. Delicious chocolate lollipops made of high-quality, tempered couverture mixed with exactly that pop of sugar. These lollies will not only blow your friends and family away visually, we can guarantee that much!
20 min.
30-45 min.
Various cocoa butter colours
white, gold, blue, green
Brush
Metal horn
Heat the cocoa butter colour in the microwave or in a warm water bath.
Note that the water should not be much warmer than 40°C, otherwise the cocoa butter will crack.
If you heat the colour in the microwave, then you must melt it on low wattage and in several short intervals.
Pour some of the liquid white paint onto a small spoon and then run the brush over the edge of the spoon in a quick motion. This will create small sprinkles in the chocolate moulds. Of course, you can also make these sprinkles with the other colours or use a different technique, but with this one the dots will be quite fine.
It is best to put a piece of baking paper or enough kitchen roll under the mould so that you don't have too much to clean.
Wait about 5-10 minutes for the paint to dry and then brush the mould completely with the next colour of your choice. Turn the mould over every now and then so that you can see that you have done a really clean job and that the chocolate mould is completely filled with colour.
To be on the safe side, you can let the colour dry for 10 minutes and then brush on another layer of colour if you really want to make sure that no more couverture shows through later.
Run a metal horn over the painted shapes to scrape off the excess paint and clean up the edges.
200 g milk couverture
40 g pop sugar
8 white lollipop sticks
Place one lollipop stick in each of the specially prepared moulds in the chocolate mould.
Mix the pop sugar with the tempered couverture in a bowl and then put this mixture into a piping bag.
Fill each chocolate mould with about 25 g of the chocolate. Tap the mould lightly on the work surface so that the couverture is evenly distributed, all the air bubbles rise to the top and a smooth surface is created.
You can also sprinkle the popping sugar on the surface or leave it out of the couverture from the start and just put it on the surface.
Put the mould in the fridge for 10-15 minutes after moulding.
After the cooling time, the chocolate should release from the mould on its own.
If it doesn't, chill the mould for a few minutes longer.
You can wrap these beautiful lollies in our lolly bags and they make the perfect Christmas gift.
Casting your own chocolate Easter bunnies
Make your own decor roulade
Cinnamon star recipe
Correctly temper couverture and chocolate
Making Halloween chocolates
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