Toffee Apple Lollipops

Rehydrate the gelatine powder in water.
Finely dice the apples and stir them into the lime juice.
Heat the apple juice to 45°C in a saucepan.
In a separate bowl, mix the sugar with the pectin.
Add this mixture to the hot apple juice.
Bring to the boil then take it off the heat and add the rehydrated gelatine.
Combine it with the apple cubes.
Fill the lollipop moulds with this preparation.
Put the sticks in place and store in the freezer for at least 6 hours.

Melt the IVOIRE 35% chocolate at 35°C then add the grape seed oil.
Dip the frozen lollipops in the glaze and store in the refrigerator.

Melt the STRAWBERRY INSPIRATION at 45°C.
Bring the cream and water to the boil in a saucepan.
Add the rehydrated gelatine.
Pour this hot mixture onto the melted STRAWBERRY INSPIRATION in 3 stages, mixing using a spatula all the while.
Add the grape seed oil and blend using an hand blender

Make the IVOIRE 35% crunchy coating and dip the frozen lollipops into it.
Store in the refrigerator.
Make the STRAWBERRY INSPIRATION glaze and, when it is at 35°C, dip in the lollipops coated with IVOIRE 35% glaze.
Leave in the refrigerator for at least 3 hours before serving.