- Boil the coconut cream, star anise, zest and cut and scraped vanilla beans.
- Once boiling, remove from the heat and cover with plastic wrap touching the surface of the mixture and infuse for 10 minutes.
- Re-boil the mixture and strain over the ruby chocolate in a bowl, whisk until melted.
- Allow to cool before piping into the truffle shells.
- Melt the white chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant chocolate, you can gently heat with a hair dryer while stirring.
- Place the tempered chocolate into a disposable piping bag and pipe on the top of each truffle shell to seal it. Before the chocolate sets, place in a lollipop stick.
- Temper the ruby chocolate (instructions above). Ensure you have tempered enough chocolate to fill a bowl deep enough for dipping.
- Temper the white chocolate and divide it between three bowls. Sieve the black colour into one bowl, pink colour into another bowl and leave the last bowl free of colour, so simply white chocolate. Stir vigorously to combine the chocolate with the colour.
- Transfer the bowls of chocolate to three separate paper piping cones.
- Cut a small tip off the end of each piping cone and pipe the colours in a grid pattern on top of the bowl of tempered ruby chocolate.
- Dip the lollipop base into the prepared chocolate and twist as you remove the base from the chocolate.
- Hang the lollipops upside down on a lollipop stand or polystyrene.
- Leave to set for at least 10 minutes at room temperature.
- Once set, turn the lollipops over.
- You can continue piping on top of the chocolate in a grid pattern until the chocolate needs reheated. Before reheating, scrape the coloured section off the top. You can reheat the chocolate and continue the process until the chocolate becomes too shallow.