Eat Holidays Recipes

Chef Masterclass – Halloween Ghost Lollipops Recipe by Kirsten Tibballs

Want to get a little fancy this Halloween? Try Savour School founder Kirsten Tibballs’ Halloween Ghost Lollipops which will be sure to impress your family and friends! These Ghost Lollipops do have a few steps but once you master them you will be able to make them over and over again! Note that Kirsten used Callebaut chocolate but if you can’t get this you can use another good quality chocolate.

Ingredients (makes 30)

Plastic Chocolate

500g Callebaut W2 white chocolate, melted
100g Callebaut cocoa butter, melted
150g glucose
50g water
Callebaut white chocolate truffle shells

Place the chocolate, cocoa butter and glucose in the bowl of a food processor and pulse until the mixture reaches an even consistency. Add the water and emulsify again. Pour the mixture onto a tray lined with plastic wrap and cover with a second sheet of plastic wrap. Allow the mixture to crystallise at 16˚C for 24 hours.

To use the plastic chocolate, knead it with your hand to get an even consistency and softness. Store the plastic chocolate at room temperature, wrapped in plastic wrap to prevent it from drying out.

Milk Chocolate Honey Ganache

87g Bulla Pure Cream
20g Honey
½ tsp vanilla bean paste
150g Callebaut 823 Milk Couverture
300g Callebaut white chocolate W2, for dipping


Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it. Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the

Temper (see below tips on how to temper chocolate) the white chocolate and transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells. Stick the lollipop sticks into the base of the truffles immediately before the chocolate sets. Once the chocolate sets, dip each truffle shell into the tempered white chocolate and place onto a lollipop stand or stick into a polystyrene base.

Ghost Eyes and Mouth

50g Callebaut 2815 Dark Couverture
Temper the dark chocolate and transfer to a paper piping cone. Pipe a small amount of the chocolate in the shape of eyes and a mouth onto a piece of baking paper or a guitar sheet on top of a baking tray. Allow to cool.


Cornflour or corn starch, for dusting
50g Callebaut W2 White Chocolate

Lightly dust the top of the bench with cornflour. Roll out the plastic chocolate to a round shape 10-13cm and 2-3mm thickness. Temper the white chocolate and transfer some to a paper piping cone. Pipe a small amount of the chocolate on top of the truffle shells to ensure the plastic chocolate sticks to the shell.

Cover the outside of the truffle shell with the plastic chocolate and create the desire ghost shape by immediately curving it with your hand. Finally stick the eyes and the mouth onto the body of the ghost, securing with the tempered chocolate. Leave the plastic chocolate until it sets completely.

How to Temper Chocolate

Tempering chocolate is a crucial technique for achieving that glossy, smooth finish and satisfying snap in chocolate treats. To temper chocolate, start by finely chopping high-quality chocolate into small, uniform pieces. Next, place about two-thirds of the chopped chocolate in a microwave-safe bowl and microwave it in short 15-20 second bursts, stirring well between each interval, until it’s mostly melted but still has a few small chunks. Then, remove it from the microwave and continue stirring until those remaining chunks melt from the residual heat. Gradually incorporate the remaining one-third of the chopped chocolate into the melted portion, stirring consistently until it’s all smooth and glossy. The key is to bring the temperature of the chocolate to around 88-91°F (31-33°C) for dark chocolate or 86-88°F (30-31°C) for milk or white chocolate. Once tempered, your chocolate is ready for dipping, coating, or molding into delightful confections. Properly tempered chocolate will set beautifully and have that signature snap when it cools and hardens.

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