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Lollipops dark chocolate “jupiter”
Made with Illanka 63%
Original Recipes From L’École Valrhona1 step
Makes approx. 48 lollipops.
Recipe Step by Step
Candied Cocoa Nibs
125g GRUE DE CACAO
Cook the sugar and water to 115°C (239°F). Add the cocoa nibs to the syrup. Coat and leave to cool on a baking sheet.
Assembly and finishing
Once the Candied Cocoa Nibs are cold, sprinkle them into the lollipop molds. Use a piping bag to fill each mold with dark-chocolate couverture. Insert the sticks and then tap lightly to smooth out the surface. Refrigerate briefly and then leave to set at 17°C (63°F).