Trick or Treat ChocoPops

Difficulty level

Ingredients

JOYCREAM FRIZZZI POP BLUE	g 500
CHOCOSMART CIOCCOLATO BIANCO	g 100

Preparation

Ingredients

g 300

Preparation

Melt the chocolate at 45°C and temper it at 30°C.

Let the filled traffle shell rest, insert the lollipop stick and place in the fridge.
Close the hole with the tempered Reno Caramel using a parchment paper horn and then freeze to speed up the crystallization.
Place them upside down.
Use Dobla chocolate decorations: 77857 truffle shells halloween.

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