Intermediate
1h20min
20min
Makes 12 lollipops
An Original Recipe by L’École Gourmet Valrhona
Utensils:
- 2.8cm spherical moulds for lollipops
- Lollipop sticks
- Thermometer
- Hand blender
Made with the products below :
1. Apple Center
Ingredients :
- 3.880oz Peeled and cored Granny Smith apples
- 2.82oz Apple juice
- 0.352oz Sugar
- 0.141oz Yellow Pectin
- 0.0705oz Gelatin powder
- 0.35oz Water (to rehydrate gelatin)
- 0.35oz Lime juice
Preparation time: 30 minutes
Freezing time: at least 6 hours
Steps:
- Rehydrate the gelatine powder in water. Finely dice the apples and stir them into the lime juice.
- Heat the apple juice to 113°F in a saucepan.
- In a separate bowl, mix the sugar with the pectin. Add this mixture to the hot apple juice. Bring to the boil then take it off the heat and add the rehydrated gelatine.
- Combine it with the apple cubes. Fill the lollipop molds with this preparation.
- Put the sticks in place and store in the freezer for at least 6 hours.
2. Ivoire 35% crunchy coating
Ingredients :
- 5.29oz IVOIRE 35% chocolate
- 1.05oz Grape seed oil
Preparation time: 10 minutes
Leave to sit for: 10 minutes
Steps:
- Melt the IVOIRE 35% chocolate at 95°F then add the grape seed oil.
- Dip the frozen lollipops in the glaze and store in the refrigerator.
3. Strawberry inspiration glaze
Ingredients :
- 5.114oz STRAWBERRY INSPIRATION
- 2.99oz Whipping cream
- 0.705oz Water
- 0.352oz Grape seed oil
- 0.0705oz Gelatin powder
- 0.352oz Water (to rehydrate gelatine)
Preparation time: 15 minutes
Leave to sit for: 3 hours
Steps:
- Melt the STRAWBERRY INSPIRATION at 113°F.
- Bring the cream and water to the boil in a saucepan. Add the rehydrated gelatine.
- Pour this hot mixture onto the melted STRAWBERRY INSPIRATION in 3 stages, mixing using a spatula all the while.
- Add the grape seed oil and blend using an hand blender.
Assembly of the candied apple lollipops
Preparation time: 25 minutes
Rest time before serving: 3 hours minimum
Steps:
- Make the IVOIRE 35% crunchy coating and dip the frozen lollipops into it. Store in the refrigerator.
- Make the STRAWBERRY INSPIRATION glaze and, when it is at 95°F, dip in the lollipops coated with IVOIRE 35% glaze.
- Leave in the refrigerator for at least 3 hours before serving.
Chef’s Tip
It is totally possible to use other types of mould to make this recipe (you could use an ice cube tray or a different silicone mold shape, for example).
What are candied apple lollipops?
They reinterpret classic candy apples using chocolate, fruit glaze, and molded presentation.
Why use Granny Smith apples?
Their acidity balances sweetness and maintains structure after freezing.
What role does Ivoire 35% play?
It provides a neutral, creamy base that enhances fruit flavors.
Why freeze before glazing?
Frozen centers allow clean dipping and proper glaze adhesion.
How long do chocolate lollipops keep?
They keep up to 3 days refrigerated in airtight conditions.
