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Lollipop

 By
Alexandre Bourdeaux - Chef and owner of
Pastry & Chocadvise Belgium
Caramel and lemon ganache
Chocolate crunch
Finishing and presentation
  

 

Caramel and lemon ganache

INGREDIENTS PREPARATION
Melt
480g sugar

Add a bit at a time.

Cook until caramelised.

Pour the cream mixture over the chocolate and the cocoa butter and create an emulsion.
50g semi-candied lemon (diced)

    Add. Mix glucose and cream mixture together. 

    Heat up to 35°C.

    90g butter

    Add

    Chocolate crunch

    INGREDIENTS PREPARATION
    80g Callebaut - Caramelised Broken Nuts - Hazelnut Bresilienne
    Temper the chocolate. Mix.

    Finishing and presentation

    INGREDIENTS PREPARATION
    Q.S. Truffle Shells Milk
    Pour the ganache into milk chocolate truffle shells Callebaut
    Insert a stick. Leave to cool in the fridge. 
    Dip into the chocolate crunch.