Milk Chocolate Colston Bassett Stilton Truffle Lollipop with Sherry Jelly & Crystalized Walnuts
by Mark Tilling – Chocolatier and Tutor Squires Kitchen

190g Roasted Walnut Pieces
140g Granulated Sugar
40ml Water
80g Colston Bassett Stilton Cheese
100ml Whipping Cream
20g Dark Chocolate (Cacao Barry Venezuela)
220g Milk Chocolate ( Cacao Barry
Ambra Jave)
300g Tempered White Chocolate (Callebaut w2)
Blue Food Dust Colour
50ml Sherry
190g Roasted Walnut Pieces
140g Granulated Sugar
40ml Water

1. In a sauce pan heat the cream and the Colston Bassett Stilton together until just to the boil, making sure the cheese has melted
2. Remove from heat and cool to 38°C
3. Whilst the cream is cooling, warm the dark and milk chocolates to 32°C
4. Pour the cream on to the chocolate and using a whisk or hand blender. Emulsify the two together
5. Fill truffle shells with the mixture and leave to settle for eight hours. Half way through setting place a wooden lolly stick into each one
6. Temper the white chocolate. Remove approx. 40g and mix in some blue dust colour
7. In the test of the mix, colour with white colouring
8. Place the blue in a small piping bag and pipe lines on the top of the white chocolate
9. Dip the truffle into the chocolate up to the wooden stick and slowly pull the truffle out giving it a little twist at the same time
10. Hold the truffle upside down to get the point on top. Try lacing them upside down in some polystyrene. Leave to semi-dry for 10 minutes then place in fridge.
11. For the nuts, heat the sugar and water to 119°C then place in the nuts. Keep stirring until the sugar crystalize. Remove from the pan onto a cool surface
12. For the jelly, whisk the sherry and when whisking start to add the ultratex a little at a time until thickened.
13. Place in a piping bag and pipe a small amount on to the top of the truffle
14. Place a walnut piece alongside to finish