Author: Claudia Kapers
FB: Claudia Kapers
Skill level: INTERMEDIATE
Heating to 40-45 degrees, cooling to 24-25 degrees, final temperature 27-28 degrees.
Heating to: 40-45 degrees, cooling to 27-28 degrees, final temperature 30-31 degrees.
Heating to: 45-50 degrees, cooling to 28-29 degrees, final temperature 31-32 degrees.
You will need:
- Saracino Chocolate drops white 250g
- Saracino Food Flavouring Pistachio
- Saracino Pasta Model Pink
- Saracino Pasta Model White
- Saracino Dust powder Pink
- Saracino Gel color Pink
- Saracino Gel color Black
- Saracino Cakegel
- Plain cupcake mix, butter and eggs
- Silicone popsicle mini ice cream mould (Silikomart)
- Popsicle sticks
- Food thermometer
- Pan with a thick base
- Heatproof glass bowl
- Marble or natural stone slab for chocolate tempering
- Pallet knife
- Pastry bag
- Rolling pin
- Dresden tool
- Ball tool
- Round cutter diameter 45mm
- Leaf cutter 20 x 25mm
Using the Bain Marie technique melt the Saracino chocolate drops. Make sure everything is melted and has a temperature between 40 and 45 degrees. Check the temperature of the chocolate with a food thermometer. Pay attention! The temperature rises quickly. The bottom of the bowl should not touch the hot water. Make sure that no water gets into the chocolate.
Now temper the melted chocolate. In this case, you are going to reduce the temperature of the melted white chocolate to 24 to 25 degrees. Do this by working with a pallet knife on a marble or natural stone surface. Use a food thermometer to check the temperature. When you have reached the temperature of 24 to 25 degrees, you heat the chocolate again to 27 to 28 degrees back in the bowl over the water. Pay attention! Tablating or tempering is a cooking technique in which melted chocolate is cooled back, so that crystals are formed in a certain way, which gives the chocolate a structure. This structure is obtained by heating the chocolate above 30°C, causing three of the four crystals to melt. Work meticulously with the temperatures for the best end result. This tutorial includes an overview of the temperatures for tempering white, milk and dark chocolate.
Take your silicone ice pop mould and pour a heaped tablespoon of melted chocolate into it. Turn the mould around in a controlled manner so that the chocolate runs along the edges of the mould.
Make sure all sides of the mould are covered with chocolate to the edges.
Repeat steps 3 and 4 for each section of the mould. For a nicer end result it is better to fill each part separately with chocolate. If you want the chocolate base to be a bit thicker, repeat steps 3 and 4 again for all 4 ice pop shapes.
Remove excess chocolate with a pallet knife. Make sure the top edge is nice and smooth.
Let the chocolate set in the mould at room temperature.
Bake pistachio cupcakes. Make cupcake batter according to the recipe. Add the Saracino pistachio flavouring in proportion to the batter. Bake the cupcakes. Let them cool and crumble 3 cupcakes into a bowl. For 4 cake pop ice creams, take 3 cupcakes made of 35g batter each.
Finely chop pistachio nuts as desired and mix with the crumbs.
Tip: You can play with the flavours. Saracino have 15 to choose from!
To achieve a nice workable filling, add 1 tablespoon of Italian Meringue Buttercream or white ganache to the pistachio crumbs. Knead everything well together and divide into 4 equal portions.
Using a spoon, gently press the cake mixture into the mould.
Carefully slide the sticks into the cake pop through the hole in the mould.
Make sure the cake is not above the top surface of the mould and that the top of the cake pop is as smooth as possible.
Temper a small amount of white chocolate and cover the top. Smooth with a palette knife and remove any excess chocolate.
Let the chocolate set at room temperature.
When everything is set, remove the cake pop ice creams from the silicone mould.
TIP: You can put the mould in the freezer for 5 minutes before removing the cake pops.
Use the pink drop shapes previously cut out to make ears. Roll out a small amount of white Pasta Model thinly and cut out two drop shapes with the leaf cutter. Stick them on the pink part and round off the bottom. Also use the leaf cutter for this. Using your ball tool make two indents in the head where the eyes will be
Colour a small amount of white Pasta Model with the black gel colour. Roll two oval balls of 3mm in size for the eyes and one oval ball of 5mm for the nose. Place on the face. Use cake gel to fix.
TIP: You can also use the pre-coloured Pasta Model Black.
Dust the tips of the ears and the top of the head with the pink dust powder.
For the tail take 10g of pink Pasta Model and roll into a sausage shape. Cut into 2 equal parts. Repeat this step with 10g of white Pasta Model. Stick a pink and white part together with cake gel to form a tail. Leave the white end part a little bit thicker. Use the Dresden tool to add texture to the tail.
Dust the middle part of the cake pop ice cream with pink dust powder. Dust so darker in the middle getting lighter outwards.
Attach the head and tail to the cake pop ice cream with cake gel. Do not use too much cake gel! You can also attach the parts with melted chocolate.
For the heart you will need a small ball of pink Pasta Model. Flatten with your finger and form a notch on one side with a Dresden tool. With your fingers make a point on the other side. Dust the top with pink dust powder.
To decorate your cake pop ice cream with chocolate, melt a small amount of white chocolate. While heating, add pink dust powder until you reach the desired colour. Temper the chocolate as shown previously.
Put the chocolate into a piping bag with a small piping nozzle. Pipe lines over the bottom part of the cake pops. Decorate immediately with sprinkles.
Vary with different looks. Use your imagination!
Use colours you want to achieve the look you love.