This is a method of creating my 'Style Rebellion Lollipop'. By using coloured chocolate from a similar colour palate, you can simply re-melt what’s left over and use it again. Watch the video above to see how Kirsten gets the stunning finish every time!
Place the milk chocolate in a bowl. Boil the cream and pour it over the milk chocolate and whisk together.
Slowly add the butter and whisk until the butter is fully incorporated.
Place plastic wrap on the surface of the ganache and cool at room temperature for 20-30 minutes.
Place into a piping bag and fill the prepared truffle shells.
Temper the white chocolate by placing it in a bowl in the microwave for 30 seconds at a time, until you have half solid pieces of chocolate and half liquid. Stir vigorously and once all the chocolate is melted, it should be tempered.
Using a paper piping cone, pipe into the filled truffle shell to seal it and place either a toothpick or lollipop stick inside before it sets.
Create paper piping cones from triangles of baking paper. Temper the white chocolate by placing it in a bowl in the microwave for 30 seconds at a time until you have half solid pieces of chocolate and half liquid.
Stir vigorously and once all the chocolate has melted it should be tempered (ensure you have tempered enough white chocolate to fill a jug deep enough for dipping and some extra for colouring).
Fill three small bowls with white chocolate and sieve a different oil soluble colour into each one. Stir each colour in vigorously and place into the prepared piping bags.
Cut a small amount off the tip of each piping bag and pipe each colour in a grid pattern on top of the white chocolate. Dip the prepared truffles into the prepared chocolate and twist them as you pull them out. Hang them upside down either stabbed into polystyrene or utilizing a lollipop stand turned upside down.
Leave the chocolate to set for at least 10 minutes at room temperature. Once set turn the lollipops over. You can continue piping on top of the chocolate in a grid pattern until the chocolate needs to be re-heated. Before re-heating scrape the coloured section off the top. (You can re-heat the chocolate and continue the process until the chocolate becomes too shallow).
To learn more from Kirsten, you can attend her Savour School in-person or online.