- 10
Ingredients
- For the candy sugar:
- 1 1/8 cup sugar
- 1/4 cup water
- rind of 1/2 lemon
- citric acid
- To finish:
- 1/3 cup white chocolate, melted
- 10 kebab sticks
- freshly ground coffee
Preparation
Step 1
For the candy sugar:
1. Stir and dissolve the sugar and water in a pan, bring to the boil and then leave to cool.
2. When it is cold, add the lemon rind and citric acid to contrast with the sweetness of the candy.
3. Keep at room temperature.
Final Steps & Preparation:
1. Place the melted white chocolate in the paper cornet on a transparent sheet.
2. Make small uneven shapes, leaving holes in the middle between 1¼ to 1½" in size.
3. Before it dries, put the kebab stick at the point and seal with a little more chocolate.
4. Use a very cold baster to apply just enough candy sugar to cover the area inside the lollipop.
5. Sprinkle lightly with the ground coffee.
6. Leave to crystallize in a dry place for 1 or 2 days and then carefully take out of the mould.
7. Server in the lollipop holder.