- 60g glucose
- 480g sugar
- 36g invert sugar
- 120g lemon juice
- 420g white chocolate Callebaut select W2nv
- 25g Callebaut cocoa butter
- 50g semi-candied lemon (diced)
- 90g butter
- 400g tempered milk chocolate Callebaut select 823nv
- Callebaut truffle shells CHM-TS-25
- 80g
- 10g
CARAMEL AND LEMON GANACHE
Ingredients
Method
CARAMEL AND LEMON GANACHE
Melt the following..
60g glucose
Add a bit at a time and cook until caramelized.
480g sugar
36g invert sugar
Deglaze...
120g lemon juice
Pour the cream mixture over the chocolate and cocoa butter and
create an emulsion.
420g white chocolate Callebaut select W2nv
25g Callebaut cocoa butter
Add the following candied peel.Mix glucose and cream mixture together,
Heat up to 35c
50g semi-candied lemon (diced)
Add..
90g butter
CHOCOLATE CRUNCH
Mix....
400g tempered milk chocolate Callebaut select 823nv
80g
Finishing and presentation...
Pour the Ganache into milk chocolate truffle shells
insert a stick. Leave to cool in the fridge.
Dip the lollipops into the chocolate crunch
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