CHOCOLATE GANACHE

1. Place the cream and vanilla in a saucepan and bring to the boil over an induction cooktop on setting 4.
2. Pour the hot cream over the milk chocolate and dark chocolate, then whisk by hand until the chocolate is completely melted and incorporated. If some of the chocolate is not melting, you can microwave the mixture for 30 seconds before continuing to whisk.
3. Add the butter and whisk to combine.
4. Cover the surface of the ganache with plastic wrap and allow it to crystallise at room temperature for a minimum of 3 hours.
5. Transfer the ganache into a piping bag fitted with a 15mm plain piping tip and pipe peaks onto a lined baking tray.
6. Allow the piped ganache to sit at room temperature for 2 hours, or until firm enough to roll.

CHOCOLATE MACADAMIA COATING

1. Roll the piped ganache into balls.
2. Insert lollipop sticks three quarters of the way into the ganache balls.
3. Place the milk chocolate into a saucepan and melt over an induction cooktop on setting 4.
4. Transfer the melted chocolate into a jug, add the grapeseed oil and mix to combine.
5. Dip the ganache lollipops into the melted chocolate to coat, then allow to set at room temperature.
6. Once set, dip the lollipops a second time into the melted chocolate, then sprinkle the surface of the lollipops with the chopped macadamia nuts and allow to set for 5 minutes.
7. Dip the lollipops one final time in the melted chocolate to create a sheer coating over the macadamia nuts.

Note: Store in an airtight container in a cool dry area for up to 10 days.