This simple yet beautiful mandarin lollipops recipe by Shaun Rankin is sure to make an impression on guests and family alike. Use a good quality white chocolate to make this petit four as tasty as possible, particularly if giving as an edible gift this Christmas.
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Place the white chocolate in a glass bowl and melt in a microwave. Open the door every 10 seconds to stir until melted
100g of white chocolate
Spoon circles of white chocolate onto greaseproof paper. Roll the lollipop sticks into the chocolate at one edge and leave to set
Sprinkle the wet chocolate with dried cranberries and chopped roasted hazelnuts. Finish by sprinkling over the grated mandarin zest and leave to cool to set
25g of dried cranberries
25g of whole hazelnuts
Carefully peel the lollipops from the greaseproof paper, being sure not to pull the stick away from the chocolate. If desired, paint decorative designs on the plain side of the chocolate with your choice of cocoa butter-based food colouring
food colouring, cocoa butter-based
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