Halloween Recipe: Ghost Lollipops Recipe
The ultimate trick, these lollipops are actually floating, ghost-shaped truffle shells made from white chocolate and a milk chocolate honey ganache.
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Cooking tools:
- Food processor
- Piping bag
- Paper piping cone
- Rolling pin
- Lollipop stand
- Polystyrene base
- Lollipop sticks
- Instant-read thermometer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Baking sheet
- Plastic wrap
- Parchment paper
Ingredients
- Plastic Chocolate
- 500g Callebaut W2 White Chocolate, melted
- 100g Callebaut Cocoa Butter, melted
- 150g glucose
- 50g water
- Callebaut White Chocolate Truffle Shells
- Milk Chocolate Honey Ganache
- 87g Bulla Pure Cream
- 20g Honey
- 1 tsp Vanilla Bean Paste
- 150g Callebaut 823 Milk Couverture
- 300g Callebaut White Chocolate W2, for dipping
- Ghost Eyes and Mouth
- 50g Callebaut 2815 Dark Couverture
- Cornflour or Corn Starch, for dusting
- 50g Callebaut W2 White Chocolate
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