Orchid lollipop

Recipe for 25 verrines



Mandarin concentrate
Frozen Organic apricot purée


and olive oil ganache

ingredients :

  • 100 g Cream 35%
  • 7.5 g Tremoline
  • 40 g Almond paste 50%
  • 125 g "Ivory" couverture white chocolate
  • 75 g Extra virgin olive oil
  • 2.5 g Vanilla pods
  • 0.5 g Rosemary powder
  • 0.5 g Cinnamon powder

process :

Melt the ivory couverture and heat to 45°C. Bring the cream to the boil and then add the vanilla pods, rosemary powder and powdered cinnamon. Leave to infuse for 30 minutes. Filter the mixture and then add cream to make up to the initial quantity (200g). Add the almond paste in small cubes and the Trimoline and then bring to the boil. Emulsify over the ivory couverture and then continue to emulsify with the olive oil until the mixture is elastic and shiny. Set aside in a sealed container and then lm wrap, ensuring the lm is in contact with the surface. Leave to crystallise for 24 hours before placing in moulds. Fill the mould (hollow ivory couverture shape) with approximately 12g of the mixture. Total weight before cooking: 351g - Total weight after cooking: 340g.

Organic apricot


ingredients :

  • 90 g Sicoly® unsweetened organic apricot purée
  • 15 g Tremoline
  • 15 g Powedered sugar, stevia
  • 2.1 g NH pectin
  • 7.5 g Sicoly® mandarin concentrate

process :

Dry-mix the sugar, stevia and pectin NH. Heat the SICOLY® organic apricot purée and the Trimoline to 45°C. Pour in the sugar and pectin mix and then bring to the boil. Set aside in the refrigerator until completely gelled. When the gelled mixture is cold, mix it gently with the SICOLY® mandarin concentrate. Set aside in a piping bag. Fill the bottom of the hollow shapes with 5g of mixture. Allow to gell slightly and then pipe on the vanilla ganache. Insert a small lolly stick. Then leave to crystallise for 24 hours. Place approximately 4g of con t over the ganache. Total weight before cooking: 129.6g. Total weight after cooking: 120g.

Green chocolate


ingredients :

  • 30 g Extra virgin olive oil
  • 50 g "Ivory" couverture white chocolate
  • 0.8 g Vanilla powder
  • 0.2 g Green fat soluble colouring
  • 0.4 g Fat soluble yellow colouring
  • 120 g Ivory icing paste

process :

Melt the icing paste and the ivory couverture and heat to 45°C and then mix with the colourings and the vanilla powder. Finish with olive oil to obtain a smooth mixture. Temper the mixture as for an ivory couverture chocolate. Use for coating at 27°C. Coat the lollies. Total weight before cooking: 201.4g. Total weight after cooking: 198g


2.5 g orchid flower
1 almond paste pearl
1 g green pistachio powder