VALRHONA CHOCOLATE CAKE POP

INSTRUCTIONS

• 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.

• 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.