Hot milk stirrer

Ingrédients

• 200 g of milk chocolate pastry
• 25 g of hazelnut paste

Matériel

• Cylindrical silicone molds
• Wooden sticks
• Cooking thermometer

Préparation

1. Make the lollipops
   Temper the milk chocolate. Add the hazelnut paste and mix. Pour into silicone molds in the shape of cones or cylinders, using 20 g per cavity. Insert a wooden stick into the chocolate and let it harden in the refrigerator for 15 minutes before unmolding.
2. Enjoy
   Pour 200 ml of hot milk into a cup. Stir with the stick until the lollipop is completely melted.