Intermediate
1h
No bake
32 lollipops
Chocolate cake pops recipe
An original recipe by L'Ecole Valrhona Gourmet
Utensils:
- Immersion blender
- Half-sphere molds
- Tempering thermometer
- Piping bag
Made with the products below :
1. Hollow cake pop balls
Ingredients:
Prep time: 20 min
Rest time: 2h minimum
Steps:
- Melt two thirds of the total quantity of GUANAJA 70% dark chocolate (400g) in a bain-marie or in the microwave.
- Increase the temperature to 120-130°F (50-55°C).
- Once this temperature has been reached, add the remaining third of the chocolate.
- Start mixing by hand, then using an immersion blender. Be careful not to incorporate any air bubbles.
- Check that the temperature of the chocolate has reached 88-90°F (31-32°C). The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it.
- If you need to, use a hairdryer to reheat its surface.
- Immediately pour the tempered chocolate into 2 half-sphere molds.
- Leave to set at room temperature for 2 hours.
- Turn out each half-sphere, then stick them together using the bottom of a heated saucepan.
- Heat up the end of a 10mm plain round nozzle using a hair dryer then pierce the chocolate spheres one by one in order to fill them.
- Set them aside to fill them with the praliné.
2. Coconut praliné (cake pop filling option 1)
Ingredients:
- 350g Praliné
- 80g GUANAJA 70% dark chocolate
- 50g Toasted grated coconut
Prep time: 20 min
Steps:
- Melt the GUANAJA 70% dark chocolate at 120°F (50°C), then mix into the praliné.
- Leave the mixture to cool at 80°F (27°C) using a bain-marie filled with cold water, while stirring with a spatula.
- Regularly check the temperature using a thermometer.
- Add the grated coconut to the mixture.
- Immediately pipe the coconut praliné into the hollow balls and insert a lollipop stick before it sets.
3. Coconut ganache (cake pop filling option 2)
Ingredients:
- 70g Coconut pulp
- 40g Grated coconut
- 35g Acacia honey
- 30g Coconut Malibu®
- 315g IVOIRE 35% white chocolate
Prep time : 20 min
Steps:
- Heat the coconut purée with the honey.
- Gradually combine the hot mixture with the melted IVOIRE 35% white chocolate.
- Stir vigorously using a spatula to complete the emulsion. Maintain this texture throughout the mixing process.
- Mix using an immersion blender, then add the grated coconut.
- As soon as the ganache reaches around 95°F (35°C), add the coconut Malibu®.
- Once the temperature goes back down to 81-82°F (27-28°C), immediately pipe into the hollow balls and insert a lollipop stick before it sets.
4. Cake pops assembly
Prep time: 10 min
Steps:
- Temper 200g of GUANAJA 70% dark chocolate by seeding (use the same technique as molding the hollow balls) and coat the praliné- or ganache-filled balls, holding them by the lollipop sticks.
- Cover the whole surface with grated coconut before the chocolate sets.
