Professional

Lollipops dark chocolate “jupiter”

Made with Illanka 63%

Original Recipes From L’École Valrhona

1 step

Makes approx. 48 lollipops.

Recipe Step by Step

Candied Cocoa Nibs

65g sugar
25g water
125g GRUE DE CACAO

Cook the sugar and water to 115°C (239°F). Add the cocoa nibs to the syrup. Coat and leave to cool on a baking sheet.

Assembly and finishing

Once the Candied Cocoa Nibs are cold, sprinkle them into the lollipop molds. Use a piping bag to fill each mold with dark-chocolate couverture. Insert the sticks and then tap lightly to smooth out the surface. Refrigerate briefly and then leave to set at 17°C (63°F).

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