Pralicoco lollipops

Melt two thirds of the total quantity of GUANAJA 70% (400g) chocolate in a bain-marie or in the microwave. Increase the temperature to 50-55°C. Once this temperature has been reached, add the remaining third of the chocolate. Start mixing by hand, then using a hand blender. Be careful not to incorporate any air bubbles. Check that the temperature of the chocolate has reached 31-32°C. The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it. If you need to, use a hairdryer to reheat its surface. Immediately pour the tempered chocolate into 2 half-sphere moulds.
Leave to set at room temperature for 2 hours. Turn out each half-sphere, then stick them together using the bottom
of a heated saucepan. Heat up the end of a 10mm plain round nozzle using a hair dryer then pierce the chocolate spheres one by one in order to fill them. Set them aside to fill them with praliné or coconut ganache later (see recipe below).

Melt the GUANAJA 70% chocolate at 50°C, then mix into the praliné. Leave the mixture to cool at 27°C using a bain-marie filled
with cold water while stirring with a spatula. Regularly check the temperature using a thermometer. Add the grated coconut to the mixture. Immediately pipe the coconut praliné into the hollow balls and insert a lollipop stick before it sets.

Heat the coconut purée with the honey. Gradually combine the hot mixture with the melted IVOIRE 35% chocolate.
Stir vigorously using a spatula to complete the emulsion. Maintain this texture throughout the mixing process.
Mix using a hand blender, then add the grated coconut.As soon as the ganache reaches around 35°C, add the coconut Malibu®.
Once the temperature goes back down to 27-28°C, immediately pipe into the hollow balls and insert a lollipop stick before it sets.