Chocolate lolly with a surprise twist

Name: Chocolate lolly with a surprise twist
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Cuisine: Switzerland
Ingredients: 200 g milk couverture chocolate; 40 g fizzy sugar

Do you remember those sweets from your childhood that used to start fizzing and popping in your mouth? It was usually some sort of powder that you’d pour into your mouth, and then the fun would begin. We certainly remember them very well and are looking forward to introducing you to our latest creation, which is sure to bring back exactly those childhood memories for you too. Delicious chocolate lollipops made from high-quality, tempered couverture chocolate, mixed with precisely that fizzing sugar. These lollipops won’t just blow your friends and family away with their looks – we can guarantee that much!

Key figures

Quantity: 8 pieces

Difficulty: Easy

Shelflife: 6 months

Chocolate lolly

Various colours of cocoa butter : white, gold, blue, green		a little
milk couverture		200 g
crackling sugar		40 g

Chocolate mold Lollipop Christmas, 8 pieces

Ready-to-ship quantity: 11

CHF19.90

Brush No. 5

Ready-to-ship quantity: more than 20 pieces

CHF6.50

Metal horn

Ready-to-ship quantity: more than 20 pieces

CHF14.90

Here's how:

Heat the cocoa butter colouring in the microwave or in a warm bain-marie.

Be careful: the water should not be much warmer than 40 ºC, otherwise the cocoa butter will become grainy. If you’re heating the colour in the microwave, you’ll need to melt it on a low wattage setting in several short bursts.

Now place a little of the liquid white colour onto a small spoon and then run the brush quickly along the edge of the spoon. This will create small splashes in the chocolate moulds. Of course, you can also create these splashes using the other colours or a different technique, but this method produces very fine dots.

It’s best to place some baking paper or plenty of kitchen roll under the mould so you don’t have too much cleaning up to do.

Wait about 5–10 minutes until the colour has dried, then brush the mould completely with the next colour of your choice. Turn the mould over every now and then so you can see that you’ve covered it thoroughly and evenly, and that the chocolate mould is completely filled with colour.

To be on the safe side, you can also leave this layer to dry for 10 minutes and then brush another layer of colour over it if you really want to ensure that no couverture shows through later.

Run a metal scraper over the painted moulds to scrape off any excess colour and clean up the edges.

Cocoa butter dark gold, 225 g

Ready-to-ship quantity: more than 20 pieces

CHF43.90

Cocoa butter forest green

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Cocoa butter gem blue

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Completion

Place one lollipop stick into each of the pre-formed indentations in the chocolate mould. Mix the popping candy with the tempered couverture in a bowl, then transfer this mixture to a piping bag.

Now fill each chocolate mould with approx. 25 g of the chocolate. Tap the mould lightly on the work surface so that the couverture is distributed evenly, any air bubbles rise to the top and a smooth surface is created.

You can also sprinkle the popping candy on top of the surface, or leave it out of the couverture altogether and just add it to the surface.

After pouring, place the mould in the fridge for 10–15 minutes. Once cooled, the chocolate should come away from the mould on its own.

If this isn’t the case, you’ll need to chill the mould for a few minutes longer.

You can pack these beautiful lollies into our lolly bags, making them ideal as the perfect Christmas present.