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Ingredients

NOCCIOLATA BIANCA To Taste

Ingredients

PRALIN DELICRISP CLASSIC - heated to 40°C g 500
CHOCOSMART CIOCCOLATO LATTE g 100

Preparation

Combine the two products and use the coating at 32°C.

Ingredients

MINUETTO FONDENTE ECUADOR 70% - tempered To Taste
CODETTE CIOCCOLATO PURO LATTE To Taste
Final composition

Fill some chocolate shells with NOCCIOLATA BIANCA, then insert the lollipop sticks and freeze.

Dip the lollypops into the crunchy coating and let crystallize in the fridge until hardened.

When frozen, dip them in the tempered chocolate and top off with CODETTE.