Fruit and nut lollipops

Fruit and nut lollipops

By
From
A la Mere de Famille
Makes
10
Prep
20 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
100g dark chocolate, (70% cocoa)
mixed dried fruit, such as apples, pears, figs and raisins chopped pistachio nuts

Equipment

Quantity Ingredient
lollipop sticks
acetate sheets
piping bag fitted with a small plain nozzle
sugar thermometer

Method

  1. Preparing the chocolate

    On a sheet of paper, draw ten circles, each 7 cm in diameter — these will be used as templates for the lollipops. Cover the templates with sheets of acetate.
  2. To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Fill the piping bag with chocolate.
  5. Assembling the lollipops

    Place a lollipop stick on each circle and pipe overlapping swirls of chocolate over the acetate, making sure you stay inside the circles. Sprinkle the dried fruit and pistachios on the chocolate swirls. Pipe some more swirls of chocolate on top of the fruit and nuts so they are fixed to the lollipop. Allow to set for 30 minutes at 18°C before carefully detaching the lollipops.

Variation:

  • This sweet delight is a classic combination of chocolate and dried fruit, but in the form of a pretty lollipop. Be original and look for dried fruits that are a bit out of the ordinary, like pineapple and mango. Having said that, they are delicious when made with fat Malaga raisins!
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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