Staples- Gourmet recipes


Made with Guanaja 70%

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

3 steps

Recipe Step by Step



  • 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.


350g 50% Almond & Hazelnut Praliné 

80g GUANAJA 70% chocolate

50g Toasted grated coconut 

  • 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)

70g Coconut pulp 

40g Grated coconut 

35g Acacia honey

30g Coconut Malibu® 

315g IVOIRE 35% chocolate 

  • 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. 

Assembly and finishing

200g GUANAJA 70% chocolate 

200g Grated coconut 

Lollipop Sticks 

  • 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.