Chocolate Ghost Lollipops | Recipe by Kirsten Tibballs : Savour School
Chocolate & Patisserie School
Ingredients
- 500g Plastic Chocolate
- 100g Callebaut W2 white chocolate, melted
- 150g glucose
- 20g white oil soluble colour (titanium dioxide)
- 50g water
- Callebaut white chocolate truffle shells
- 87g Bulla Pure Cream
- 20g Honey
- ½ tsp vanilla bean paste
- 150g Callebaut 823 Milk Couverture
- 300g Callebaut White chocolate W2, for dipping
- 50g Callebaut 2815 Dark Couverture
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