- Dark Chocolate 811NV or Milk Chocolate 823NV
- cocoa nibs Callebaut NIBS-S502 /Raisins/Lavender Flowers/Freeze Dried Fruit/ Popping Candy,
Chocolate Lollipops
Ingredients
Method
Temper your chosen chocolate. Place chocolate into a plastic disposal piping bag and pipe into desired pattern over a paper lollipop stick placed on clear acetate sheet.
Sprinkle with selection of ingredients
Allow to set. Peel off clear acetate sheet. Serve
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