We are putting together an article on the current trend of presenting desserts on a stick for Dessert Professional. If you have a dessert in this category that you'd like featured, please contact me asap at tishboyle@gmail.com. Thanks!! Tish

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I did cheesecake lollipops for a recent Taste of the Town event, and they won for Best Dessert; Brianne Maggiore has a picture in the forums of her suggestion for how to present them.

I offer multiple flavors, dipped in white, milk or semisweet chocolate and then use crumbs, chopped nuts, chopped heath bar, vermicelli, etc to help mask the flat part and give some contrast. I used vases filled with colored sugar and presented them that way.

I also experimented with marshmallows dipped the same way. The most favorite variety is vanilla dipped in dark chocolate and then in sugared almonds.
Are you a pastry chef, Jeanne? If so, where do you work?
I Dream of Jeanne Cakes, just north of Boston, MA
Can I have my writer contact you for this article?
Hi... I sent you a private message with contact info....

We do praline lollipops. Piped Dark Chocolate, Dried Papaya, White Chocolate coverd Croquant.
where do you work Arnis? What's the best way for the writer to contact you?
I would like to know how too's of brownies on a stick that are round ? mushed up after cooking and dipped? Is there anything besides chocolate that works well as a coating?
Hi Tish, We do cheesecake and chocolate truffles lollipops for petit four and amenities at W South Beach Hotel and Solea Restaurant.
can I have the writer contact you? What's your email address?

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