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Kinderriegel Rezept zum Nachmachen
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Temper couverture and chocolate correctly
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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Chocolate lolly with a bang

3 Liked
 

Chocolate lolly with a bang

Do you remember those sweets from your childhood that started tingling and popping in your mouth? It was usually some kind of powder that you poured into your mouth and then the fun began. In any case, we can still remember it very well and are looking forward to introducing you to our latest creation, which will bring back those childhood memories for you too! Delicious chocolate lollies made from high-quality, tempered couverture that is mixed with this very popping sugar, which provides the tingling experience. We can guarantee that these lollies will blow your friends and family away, and not just visually!

Most important key data

Quantity: 8 pieces

Difficulty level: Easy

Shelf life: 6 months

For the chocolate lolly

Colourful cocoa butter coloursLittle
Milk couverture200 g
Pop sugar

40 g

This is how it works:

Heat the cocoa butter colouring in the microwave or in a warm water bath. Please note that the water should not be much warmer than 40 ºC, otherwise the cocoa butter will crack. If you heat the colouring in the microwave, you need to melt it on a low wattage and in several short intervals. It is best to keep it in a warm water bath so that it remains liquid and you don't have to keep reheating it.

Now pour some of the liquid white paint onto a small spoon and then run the brush over the edge of the spoon in a quick movement. This will create small sprinkles in the chocolate moulds. Of course, you can also make these sprinkles with the other colours or use a different technique, but with this one the dots will be quite fine. It is best to place baking paper or plenty of kitchen roll under the mould so that you don't have too much to clean.

Wait approx. 5-10 minutes until the paint has dried and then brush the mould completely with the next colour of your choice. Turn the mould over from time to time so that you can see that you have done a really clean job and that the chocolate mould is completely filled with paint. To be on the safe side, you can also leave this paint to dry for 10 minutes and then brush another layer of paint over it if you really want to make sure that no couverture shows through later. Run a metal horn over the painted moulds to scrape off the excess paint and clean the edges.

Completion:

Place a lollipop stick in each of the specially prepared cavities in the chocolate mould. Mix the popping sugar with the tempered couverture in a bowl and then pour this mixture into a piping bag. Now fill each chocolate mould with approx. 25 g of the chocolate. Tap the mould lightly on the work surface so that the couverture is evenly distributed, all air bubbles rise to the top and a smooth surface is created.

If you also want to use the popping sugar as a decoration, you will need to use our chocolate-coated popping sugar. This is coated in chocolate, so it does not absorb moisture and can therefore also be used as a decoration. Classic sugar pops do not have this protective coating and therefore dissolve over time due to the ambient moisture. After moulding, place the mould in the fridge for 10-15 minutes. After the cooling time, the chocolate should come out of the mould on its own. If this is not the case, you will need to chill the mould for a few minutes longer. You can wrap these beautiful lollies in our lolly bags, making them the perfect Christmas gift.

Storage & shelf life

The finished chocolate lollies can be kept at room temperature for up to half a year.

Nutrition declaration per 100 g

Energy value in kJ: 2171 kJ | Energy value in kcal: 519 kcal | Fat: 26 g, of which saturates: 15 g | Carbohydrates: 62 g, of which sugars: 62 g | Protein: 8 g | Salt: 0.14 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Winter & Christmas, Chocolate specialities

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