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Makes 32 lollipops
To be done on the day :
2 × 32 cavity half-sphere chocolate
Recipe Step by Step
HOLLOW BALLS (TEMPERING USING THE SEEDING METHOD)
600 g GUANAJA 70% chocolate
Leave to set at room temperature for 2 hours. Turn out each half-sphere, then stick them together using the bottom
of a heated saucepan. Heat up the end of a 10mm plain round nozzle using a hair dryer then pierce the chocolate spheres one by one in order to fill them. Set them aside to fill them with praliné or coconut ganache later (see recipe below).
with cold water while stirring with a spatula. Regularly check the temperature using a thermometer. Add the grated coconut to the mixture. Immediately pipe the coconut praliné into the hollow balls and insert a lollipop stick before it sets.
COCONUT GANACHE (recipe containing alcohol)
Preparation time: 30 minutes
70 g Coconut pulp
40 g Grated coconut
35 g Acacia honey
30 g Coconut Malibu®
315 g IVOIRE 35% chocolate
Stir vigorously using a spatula to complete the emulsion. Maintain this texture throughout the mixing process.
Mix using a hand blender, then add the grated coconut.As soon as the ganache reaches around 35°C, add the coconut Malibu®.
Once the temperature goes back down to 27-28°C, immediately pipe into the hollow balls and insert a lollipop stick before it sets.
Assembly and finishing
Preparation time: 1 hour
200 g GUANAJA 70% chocolate
200 g Grated coconut
Temper 200g of GUANAJA 70% chocolate by seeding (use the same technique as moulding the hollow balls) and coat the praliné- or ganache-filled balls, holding them by the lollipop sticks. Cover the whole surface with grated coconut before the chocolate sets.