MILK CHOCOLATE GANACHE

1. Place the cream, vanilla and cinnamon into a saucepan and bring to the boil.
2. Meanwhile, place the milk chocolate and dark chocolate into a microwave-safe plastic bowl, heat in the microwave until half melted.
3. Pour the boiled mixture over the chocolate and allow to sit for 1-2 minutes before whisking to combine. If there are any pieces of chocolate that have not melted, heat in the microwave for 10-15 seconds and whisk to combine.
4. Once the ganache is smooth, cover with plastic wrap touching the surface and allow to set at room temperature, a minimum of 8 hours.

ASSEMBLY

1. Take a teaspoon of the ganache and roll it into a ball.
2. Insert a lollipop stick into the ganache ball to create a lollipop.
3. Repeat with the remaining ganache.

FINISHING

1. Take a piece of baking paper large enough to sit all the lollipops on and scrunch it into a ball. Undo the baking paper ball and lay it flat onto the workbench.
2. Brush the paper with gold lustre dust.
3. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
4. Dip each ganache lollipop into the tempered chocolate, gently shake off any excess chocolate, then sit it on the prepared baking paper.
5. Repeat with the remaining lollipops and allow to set at room temperature.
6. Gently remove the lollipops from the baking paper.

NOTE: Store the lollipops in an airtight container at room temperature for up to 2 weeks.