The Chefs' Warehouse Ganache Lollipops

(Scratch Recipe) CHOCOA SUPREME 66% GANACHE

ADDITIONAL COMPONENTS

GRAMS

OUNCES

IBC Power Flowers

Heavy Cream

500g

17.5 oz

Keller Truffle Shells

Glucose Syrup

100g

3.5 oz

Purely Artisan Freeze Dried Fruit

Chocoa Supreme 66% Bitter Sweet Chocolate

700g

24.5 oz

Directions Bring the heavy cream and glucose syrup to a simmer. Pour over the Chocoa Supreme 66% Chocolate and stir until chocolate is melted. Use an immersion blender to create a nice emulsion.

When the ganache reaches 34ยบC/ 93ยบF, fill the Keller Truffle Shells. Let the ganache set in the shell and then insert a lollipop stick. Seal with tempered Chocoa 66% and then dip into your desired IBC food color chocolate. Before the chocolate crystallizes, decorate with desired decoration as illustrated in photo.

Lollipop Sticks

(Ease of Use Recipe)

EASE OF USE COMPONENTS Chocoa DarkFilling Truffle Ganache Dark Truffle Chocoa White Truffle Ganache White Truffle Filling Keller Truffle Shells

Directions Warm the Chocoa truffle ganache to a Luke warm stage. Using a Crescendo piping bag fill the Keller truffle shells with the ganache.Once the ganache is set, place a lollipop stick in the ganache, close the remaining gap with chocolate and let the chocolate crystallize. Using the IBC color of your choice, dip the lollipops into the colored chocolate, decorate with Purely Artisan flavor of your choice to pair with the filling.

IBC Power Flowers Purely Artisan Freeze Dried Fruit Lollipop Sticks