The Patisserie at The Bazaar by José Andrés at the SLS Hotel in Beverly Hills, CA, has been whipping up its own shop full of fanciful treats that would make the chocolate factory proud.
Author: POPSUGAR FOOD
Strawberry Sugar Pearls
Create a stencil with about 2.5 to 3 inch circles. Top the stencil with a clear acetate.
Melt and temper your
Milk Chocolate (2 2/3 cups)
by bringing it to 40 degrees C/104 degrees F then bring down to 29 degrees C/85 degrees F.
Fill in your piping bag with the tempered chocolate.
Stand over your stencil and create concentric circles.
Make severel layers, going heavy but still see-through. Give it a little dot at the lower center.
Insert the stick and top with a little more chocolate so that it stays in place.
Sprinkles (to taste)
Cacao Nibs (to taste)
Strawberry Sugar Pearls (to taste)
Dried Fruits (to taste)
When they're set and shiny, lift the lollipops off the acetate. You can use a spatula to help.
Put lollipops in cellophane bags and tie them with a ribbon for beautiful party favors or just let them stand in a jar of colored sugar. Enjoy!
Nutrition Per Serving
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