facebook-tracking-pixelIRCA | Trick or Treat ChocoPops

Preparation

  • Warm up the Chocosmart at 30° and mix with JOYCREAM FRIZZZI POP BLUE
  • Fill the traffle shell leaving 3 mm of space 

Preparation

Melt the chocolate at 45°C and temper it at 30°C. 

Final composition
  • Let the filled traffle shell rest, insert the lollipop stick and place in the fridge.
  • Close the hole with the tempered Reno Caramel using a parchment paper horn and then freeze to speed up the crystallization.
  • Place them upside down.
  • Use Dobla chocolate decorations: 77857 truffle shells halloween.