CHOCOLATE & PASTRY

RECIPES

Belcolade products used in this recipe:

Lait Easy Temper

Lollipop

Ingredients

Transfer sheets 2
Plastic piping bag 1
Tempered Lait Easy Temper 1100g

Preparation

Pour the tempered chocolate into the piping bag, cut the tip off (2-3 mm from the end). Form big drops of chocolate on one of the transfer sheets. Insert a lolly pop stick into each chocolate drop. Place the other transfer sheet on top and press slightly in order to get a well formed lolly pop.
Leave for 1 hour in a cool place (12 - 18°C) until they have hardened.
Remove the transfer sheets from the lolly pops.