Hazelnut Choco Rolls

Yield 60 Servings

Hazelnut Filling

Braun Hazelnut Crème with Pieces (633200)		21.1oz (600g)
Butter, Room Temperature		1.7oz (50g)

In a mixer fitted with a paddle attachment, cream together the hazelnut crème and butter for 2-4 minutes.

Green Moss Chocolate

Des Alpes Opal White Chocolate Couverture Coins (500506)		As needed
Pastry Ideale Green Matte Powder, Fat Soluble (586131)		As needed

Combine the white chocolate and green powder color inside a robo coupe, pulse until small pieces form.

Assembly

Confiseur Rolled Tuile, Chocolate Coated with Nuts (589044)		60 each
Silikomart Lollipop Sticks (591060)		60 each
Des Alpes Dark Chocolate Hard Glaze Tabs, Melted (500019)		As needed
PCB Creation Butterfly Wings, Dark Chocolate (616317)		60 each

Pipe the Hazelnut Filling into the tuiles with a plain open tip.  Place a lollipop stick in the middle and refrigerate for 20 minutes.  Next, pipe melted glaze at the base of the tuile where the lollipop stick was placed to make a base.  Then take the pop and dip the top into the Green Moss Chocolate. Use remaining melted glaze to adhere the butterfly wings on top of each pop.