LOLLY FRIZZZI POP CHOC
Halzelnut and white chocolate lollypop with crackling gianuja chocolate couverture
Difficulty level
Halzelnut and white chocolate lollypop with crackling gianuja chocolate couverture
Ingredients
| water | g 150 |
| liquid cream 35% fat - (1) | g 150 |
| SINFONIA NOCCIOLATO BIANCO | g 300 |
| liquid cream 35% fat - (2) | g 850 |
| TENDER MIX | g 300 |
Preparation
Melt at 45°C the SINFONIA NOCCIOLATO BIANCO.
Mix with cream (1) and water to make a ganache.
In a planetary mixer whip the cream (2) with TENDER MIX until a soft but not totally mounted structure is obtained.
Add, in two times, the ganache and mix.
Fill the proper silicone molds for lollypop with NOCCIOLATO BIANCO semifreddo, smooth it and place in the shock freezer.
Ingredients
| JOYCOUVERTURE EXTRA CHOC WHITE - melted at 30°C | g 200 |
| JOYCREAM FRIZZZI POP CHOC | g 800 |
Preparation
Mix JOYCREAM FRIZZZI POP CHOC with JOYCOUVERTURE EXTRA WHITE CHOC
Unmold the lollypop.
Cover them with crackling chocolate covering and place them in the freezer (-18°C)
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"
