Zéphyr™ Caramel Chocolate Pop
- Level:
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Easy
- Makes:
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Yields 7 Pops
Zephyr™ caramel infused with coconut and topped with freeze dried mango, buttered curried cashews and lime zest
Curried cashews
Used products: Curried cashews
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1.1 ozbutter
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0.4 ozcurry powder
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0.1 ozsalt
Preparation: Curried cashews
In a sauce pan add and combine
Used products: Curried cashews
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0.7 ozcashew nuts
Preparation: Curried cashews
Add cashews until fully coated
Transfer the cashews onto a baking sheet and cook at 350°F until the cashews dry, approximately 40 minutes stirring the cashews occasionally to prevent them from burning.
Let cool and chop them finely.
Zéphyr™ Caramel Chocolate Pops
Place the pop sticks into the mold and pipe the crystallized chocolate into each cavity.
Used products: Zéphyr™ Caramel Chocolate Pops
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0.2 ozlime zest
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0.2 ozgrated coconut
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0.1 ozfreeze-dried mangoes
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0.7 ozcashew nuts
Preparation: Zéphyr™ Caramel Chocolate Pops
Top the pops with a sprinkle of
Let the chocolate set and then unmould.
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