Valrhona Chocolate Cake Pop
Made with Valrhona Guanaja 70% Dark Couverture Chocolate
Servings: 32 lollipops
Equipment
- 1 Bain-Marie (or microwave)
- 1 Spatula
- 1 Immersion Blender
- 1 Thermometer
- 1 Hairdryer (optional)
- 1 Saucepan (heated)
- 1 10mm Plain Round Nozzle (end of nozzle heated)
- 1 Whisk
- 1 Bowl
Ingredients
Hollow Balls
COCONUT PRALINÉ
- 350 g 50% Almond & Hazelnut Praliné
- 80 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 50 g Toasted grated coconut
COCONUT GANACHE (recipe containing alcohol)
- 70 g Coconut pulp
- 40 g Grated coconut
- 35 g Acacia honey
- 30 g Coconut Malibu®
- 315 g Valrhona Ivoire 35% White Couverture Chocolate Feves
Assembly and finishing
- 200 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 200 g Grated coconut
- PRV Lollipop Sticks
Instructions
HOLLOW BALLS
- Melt two thirds of the total quantity of GUANAJA 70% (400g) chocolate 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 praliné or coconut ganache later.
COCONUT PRALINÉ
- Melt the GUANAJA 70% 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.
COCONUT GANACHE (recipe containing alcohol)
- Heat the coconut purée with the honey.
- Gradually combine the hot mixture with the melted IVOIRE 35% 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.
Assembly and finishing
- Temper 200g of GUANAJA 70% 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.