George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Wondering how to create a ganache or temper chocolate? Chef Dinima Daryani, a current CHCA student, demonstrates how to work with chocolate in today's 12 Days of CHCA episode.
These pretty red and white Peppermint Truffle Pops are full of festive colour and a great way to learn some new techniques.
Ingredients
Yield: 25 Peppermint Truffle Pops
Ganache for filling:
- Cream (35%): 80g
- White chocolate: 168g
- Honey: 18g
- Butter: 38g
- Peppermint extract: 2-3 drops
For the red and white coating:
- White chocolate: 200g
- Red cocoa butter color: 5g
- Edible silver glitter (optional)
For assembling:
- 25 Lollipop Sticks
- A box (Oasis or Themocol cardboard box or thermcol box without lid)
Method
1. Add the chocolate in a bowl. In a saucepan bring the cream and honey to a boil.
2. Pour the cream onto the chocolate and stir until homogenous.
3. Cool the chocolate to 45C and then blend in the butter and peppermint extract.
4. Once the ganache is below room temperature (30C) pipe ganache into the shells till the brim. Let the ganache set overnight.
5. Temper white chocolate to 24-25C and put 20g of it into a small piping bag. Use this to stick the lollipop sticks to the filled shells/truffles.
6. Once set, stick the oasis/thermocol with tape to the ceiling of the box.
7. Temper white chocolate again to the standard temperature. Remove 60-70g of tempered white chocolate into a separate bowl and blend the red cocoa butter color into it.
8. Put the red colored chocolate into a piping bag and criss-cross it roughly over the tempered white chocolate in a bowl.
9. Dip the truffle into the bowl till it's covered completely in chocolate and while lifting it out of the bowl twist it to get the desired effect.
10. Do not turn the lollipop upright. Stick it onto the oasis, blow some silver glitter (optional) and leave at room temperature to set. Serve and enjoy.