how to make chocolate lollipops/chocolate lollipop,China WEEN price supplier

   how to make chocolate lollipops/chocolate lollipop

 

Introduction - how to make chocolate lollipops/chocolate lollipop

This  LOLLIPOP  silicone chocolate truffle mold is ideal for lollipops or Cake Pops. Each mould makes 20 individual pieces. 

Turn out professionally looking lollipops or Cake Pops made of hard candy, chocolate, cake, hard caramel, jellies, and pralines with these silicone moulds. 

 

Features - how to make chocolate lollipops/chocolate lollipop

No more hand rolling - saves time & saves labor expense

Completely flexible & non-stick molds

Made of food grade silicone / non-toxic

Used and endorsed by renowned chocolatiers

• Lollipop Mould Size:  225*180*40mm
• Cavities per Mold: 20 pcs
• Cavitiy Size: 38 mm
• Weight of Mold: 215g

Instructions - how to make chocolate lollipops/chocolate lollipop

1. Place clean mold(s) on sheet pan(s).
2. Prepare a stable, "cut-able" ganache, typically used for frames or enrobing following the recipe.
3. Using pastry bag, fill with ganache, caramel, jelly, praline, or hard candy, to the top, to avoid creating air pockets.
4. Smooth execess gananch off with a spatula to leave the truffles flat and even on the bottom.
5. Cover with film or silicone mat to protect from humidity & for better enrobing (if desired).
6. Refrigerate for 6-12 hrs. @ 34° F (1st phase of crystalization). Move to freezer for 24 hrs. for complete hardening.
7. The more liquid your ganache is, the harder & firmer you will need it to be for a clean 'Pop out."
8. Remove from freezer. Pop  out each truffle from the underside & set on parchment paper. Cover with plastic film & let the truffles come back to room temperature or a core temp. of 68°-70° F before enrobing with tempered chocolate.
9. Decorate as desired, and/or hand dip or enrobe.

  Photos - how to make chocolate lollipops/chocolate lollipop