Chocolate and Nibs Caramel Lollipop

By corlear

Ingredients

• For the chocolate caramel:
• 7 oz fondant
• 1/3 cup glucose
• 3/8 cup Isomalt
• 2 oz cocoa paste
• To finish:
• 10 kebab sticks
• 13/4 oz nibs, broken up into small pieces
• cocoa powder

Details

Servings 10

Preparation

Step 1

For the chocolate caramel:
1. Heat the sugar, glucose and water until the thermometer reads 325ºF.
2. Let the temperature of the caramel drop to 250ºF and add the cocoa paste.
3. Leave to cool.


Final Steps & Preparation:
1. Grind up the croquant and sprinkle it over a Silpat liner with a ¾" circular mould on top. Add the nibs pieces and bake.
2. Once the croquant has melted, cool it and then use a spatula to take it out of the mould and put it on a kebab stick. Heat it and then pinch around the base of the lollipop so it sticks to the kebab stick.
3. Sprinkle with cocoa powder.