Chocolate Lollipops

For a people:

• For about 100 lollipops:
• 4 kg of different chocolates grands crus (it is very important to have gourmet chocolates for those treats that do not support the poor):
• Dark chocolate (Manjari from Madagascar or Venezuela Araguani, Sao Tome, Cuba, St. Domnigue, Tanzania ...)
• Chocolate milk (Papua and Java source here)
• Ivory chocolate

• Preparation: 30 minutes
• Cooking time: 0 minutes
• Rest: 20 min
• Total time: 50 minutes

1 Melt the chocolates of different coverage in the bath and get a temperature of chocolate 50/55 ° C for black and 45 ° C for milk and white. 2 The developing rapidly by reducing them to 27/28 ° C for black and 24/25 ° C for whites by immersing and stirring them well in a water bath cold (5-10 ° C), stirring quickly to home plate. Collect them in a container and then heat them slightly (31 ° C for blacks, 28 ° C for the others). Book warm in a bain-mayor (32 ° C for black and 29 ° C for the others). 3 Ask a lollipop stick in each mold previously rubbed with a cotton waterleaf to make them shine (the quality of the final result depends directly). The chocolate takes the form of its container mold chocolate shiny shiny mold "questionable" chocolate mat. 4 Fill each mold lollipop with a little chocolate. Gently tap the molds to remove any air bubbles that would leave holes in the chocolate. Allow the chocolate to crystallize 20 minuites minimum in the refrigerator or 2 hours in a cool (17 ° C). Remove the lollipops and wrap in cellophane bags of food to protect them. 

  

Finally ... These treats will keep for about a year in a cool place, away from light, moisture and odors. 
can use chocolate ivory to orange, milk chocolate caramel or coffee.

Enjoy it !!!