Chocolate Cake Pop


Category: Truffles, bonbons and candies
Difficulty: Moderate
Makes 32 lollipops


600g GUANAJA 70% chocolate

350g 50% Almond & Hazelnut Praliné
80g GUANAJA 70% chocolate
50g Toasted grated coconut

COCONUT GANACHE (recipe containing alcohol):
70g Coconut pulp
40g Grated coconut
35g Acacia honey 30g Coconut Malibu®
315g IVOIRE 35% chocolate

200g GUANAJA 70% chocolate
200g Grated coconut
Lollipop Sticks



  • Melt two thirds of the total quantity of GUANAJA 70% (400g) chocolate in a bain-marie or in the microwave.
  • Increase the temperature to 120-130°F (50-55°C). Once this temperature has been reached, add the remaining third of the chocolate.
  • Start mixing by hand, then using an immersion blender. Be careful not to incorporate any air bubbles.
  • Check that the temperature of the chocolate has reached 88-90°F (31-32°C). The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it. If you need to, use a hairdryer to reheat its surface.
  • Immediately pour the tempered chocolate into 2 half-sphere molds. Leave to set at room temperature for 2 hours. Turn out each half-sphere, then stick them together using the bottom of a heated saucepan.
  • Heat up the end of a 10mm plain round nozzle using a hair dryer then pierce the chocolate spheres one by one in order to fill them. Set them aside to fill them with praliné or coconut ganache later (see recipe below).

  • Melt the GUANAJA 70% chocolate at 120°F (50°C), then mix into the praliné. Leave the mixture to cool at 80°F (27°C) using a bain-marie filled with cold water while stirring with a spatula. Regularly check the temperature using a thermometer.
  • Add the grated coconut to the mixture.
  • Immediately pipe the coconut praliné into the hollow balls and insert a lollipop stick before it sets.

COCONUT GANACHE (recipe containing alcohol):
  • Heat the coconut purée with the honey.
  • Gradually combine the hot mixture with the melted IVOIRE 35% chocolate.
  • Stir vigorously using a spatula to complete the emulsion. Maintain this texture throughout the mixing process.
  • Mix using an immersion blender, then add the grated coconut. As soon as the ganache reaches around 95°F (35°C), add the coconut Malibu®.
  • Once the temperature goes back down to 81-82°F (27-28°C), immediately pipe into the hollow balls and insert a lollipop stick before it sets.

  • Temper 200g of GUANAJA 70% chocolate by seeding (use the same technique as molding the hollow balls) and coat the praliné- or ganache-filled balls, holding them by the lollipop sticks.
  • Cover the whole surface with grated coconut before the chocolate sets.