Chocolate Praline Lollipop by Chef Charles Azar


Serves 5| Prep/cooking 55 mins
  • 125 g water
  • 60 g sugar
  • 85 g coconut shredded
  • 5 g lemon zest
  • 100 g hazelnuts paste
  • 85 g milk chocolate
  • 100 g slice almonds
  • 750 g milk chocolate
  1. Boil water and sugar; mix with coconut shredded, slightly roasted in the oven on baking sheet and plate at 150° C until a golden color. Cool to room temperature.
  2. Gently melt the chopped chocolate in the microwave at a temperature of 35°c. Then mix all the ingredients.
  3. Pipe into a mold of silicone and let harden in the refrigerator for about 30 mins.
  4. Roast the almonds in the oven at 150°C until a light caramel color, cool to room temperature.
  5. Chop the chocolate and melt it in a micro-wave. Stir vigorously, repeat this step until your preparation reaches 29/30°C, then add the roasted almonds.
  6. Prick each rocher with a lollipop stick and dip them in the chocolate-almond mixture, place them on a stand to crystallize at room temperature.
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