Ghost lollipops Recipe
Australia's Queen of chocolate gives us spooky sweet treat
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Cooking tools:
- Food processor
- Piping bag
- Rolling pin
- Lollipop stand
- Polystyrene base
- Paper piping cone
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Lollipop stick
Ingredients
- Plastic Chocolate
- 500g Callebaut W2 white chocolate, melted
- 100g Callebaut cocoa butter, melted
- 150g glucose
- 20g white oil soluble colour (titanium dioxide)
- 50g water
- Callebaut white chocolate truffle shells
- Milk Chocolate Honey Ganache
- 87g Bulla Pure Cream
- 20g Honey
- ½ 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
- QS cornflour or corn starch, for dusting
- 50g Callebaut W2 White Chocolate
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