Milk chocolate-hazelnut lollipops for hot milk

Milk chocolate-hazelnut lollipops for hot milk

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

Ingredients

Quantity Ingredient
200g good-quality milk cooking chocolate
25g Praline paste

Equipment

Quantity Ingredient
cylindrical silicone moulds
wooden sticks
sugar thermometer

Method

  1. Making the lollipops

    To temper the milk 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.
  2. 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.
  3. Add the praline paste and stir to combine. Pour into the moulds, about 20 g per mould. Insert a wooden stick into the chocolate and allow to harden in the refrigerator for 15 minutes before removing the moulds.
  4. Serving

    Pour 200 ml of hot milk into a cup. Stir with the lollipop stick until the lollipop has completely melted.
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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