We’re going to make my favorite 7 friandises or petit fours and today we’ll make some beautiful chocolate lollipops. The filling is flavored with a hibiscus syrup and the outside layer is beautifully decorated.
The hibiscus filling
Ingredients
- 50 g hibiscus syrup
- 120 g cream 35% fat
- 300 g dark chocolate 62%
Instructions
- Start by pouring the hibiscus syrup in a saucepan and also add the cream. Then bring this to a boil on a medium heat.
- Once it’s boiling turn off the heat and add the dark chocolate. Emulsify this with a hand blender.
- Now transfer it into a piping bag and fill your desired mold with the filling. Then put a lolly stick in every ball and gently transfer them into the freezer. Let it set for a couple of hours.
The chocolate
Instructions
- Transfer some white chocolate in a bowl and melt it. Now add some red fat soluble coloring powder and mix it well.
- Then take a bigger amount of white chocolate and melt it till it’s 35 °C. Tap the bottom a couple of times to remove all the air bubbles.
- Now take the red colored white chocolate and pipe it in long lines on top. Then remove the lollypops from the mold.
- After that gently press it in the white chocolate and while spinning take it out. Let them set upside down to create a nice form. Repeat this process with all lollypops and pipe some more red chocolate on top once all is used.
- To let the lollypops set upside down I simply drilled some holes in a wooden plank, but you can also stick them in Styrofoam or cardboard. Once set keep them in your fridge for later.
