Vacherousse d’Argental Florentine-style Lollipops with Valrhona Equatoriale Noir 55% chocolate - Fro
Start by tempering the chocolate – this is crucial if you want to have nice, shiny chocolate with a well-developed flavour.
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Cooking tools:
- Mixing bowl
- Pot
- Stove
- Kitchen thermometer
- Chef's knife
- Cutting board
- Acetate sheet
- Cocktail stick
- Refrigerator
Ingredients
- 30 g Vacherousse d’Argental
- 100 g Valrhona Equatoriale Noir 55% chocolate
- A few pistachios
- A few pecans
- A few pieces of candied orange peel
- 8 wooden cocktail sticks
- 1 kitchen thermometer
- 1 acetate sheet
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