Lollipops with peanut butter and milk chocolate by Chef John Loukakos
Preparation time: 60 '
Ingredients for 25 lollipops
For the filling and lollipops
400 gr. milk chocolate, cut into pieces
400 gr. peanut butter
Sticks for Lollipops
For coating
300 gr. milk chocolate, cut into pieces
70 gr. 70% dark chocolate, cut into pieces
20g. sunflower oil
Execution
For the filling and lollipops
In a Ben Marie, melt the chocolate with peanut butter. After you let it cool to body temperature, place the mixture in a pastry bag and refrigerate to cool down so that it becomes steady and can stand. lace in silicone molds and put in the freezer to shake even more. Remove them and put a stick in each silicone case. Reset the freezer until chocolate is nicely frozen. Remove from the mold and keep covered in the freezer until the time of coating.
For coating
In a Ben Marie melt the two chocolates, withdraw and add the sunflower oil. Dip one by one in chocolate lollipops, drain any excess and place on a tray with baking paper. We work quickly and bring in the freezer, where we keep up until serving. Before serving, you should leave at room temperature for a few minutes to defrost.
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