Chocolate, Fruit and Nut Lollipops
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Cooking tools:
- Candy mold
- Double boiler
- Lollipop stick
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 100 g marzipan paste
- 50 g toasted and ground almonds
- 40-50 g chopped walnuts
- 25 g chopped green pistachios
- 1 tbsp orange liqueur
- Grated zest of ½ organic orange
- 24 Sunsweet prunes
- 200-300 g dark or milk couverture chocolate
- 24 lollipop sticks
- A high jar filled with sugar
- Zest from the remaining ½ orange
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