BY Anurag Bhartwal Executive Pastry Chef, The Leela Gurgaon


  • Fresh Cream 250 gm
  • 70% Dark Chocolate 500 gm
  • Fresh Cold Cream 250 gm
  • OMG! Cumin Crush 10 ml
Chocolate Coating
  • Cocoa Butter 100 gm
  • Milk Chocolate 33% 500 gm
  • Praline Paste 75 gm
  • Almond Flakes 150 gm


Chocolate Ganache

Step 1: Boil fresh cream and pour over the 70% chocolate callets in a bowl. Emulsify the chocolate mixture and add OMG! Cumin Crush with cold cream and keep it aside.

Step 2: Pipe the Ganache in Popsicle mold with skewers and keep it in a freezer to set at least for 6- 8 hours.

Chocolate Coating

Step 3: Melt cocoa butter in a pan over medium heat and mix with the melted chocolate and praline paste along with roasted almond flakes in a deck oven and crush it. Mix all together.


Step 4: Gently take out the popsicles from the mold individually and dip in the chocolate and almond mixture and again keep it in a freezer to set for a while.

Step 5: Finally take the chocolate Popsicle out from freezer and ready to eat.


CHEF Anurag Bhartwal

Executive Pastry Chef, The Leela Gurgaon

He is the man who will satisfy all your cravings for sweets!! A career spanning almost for a decade and a half in the kitchens of premium hotels, Anurag Bhartwal is the most exemplary addition to The Leela Ambience Gurgaon family. He has joined us as the Executive Pastry Chef. A specialist in contemporary Indian and Western desserts, Chef Bhartwal has developed and presented many innovative concepts to the culinary world. His culinary journey has led him to work for some of the more renowned names like Trident Hilton, Oberoi Rajvilas and more. All the while he learn and has sharpened his skills so he may present you the best when you place your order. He is meticulous, and always on the lookout for creating something unique for his guests. A creative individual, he likes to be associated with art, and brings the same outlook to his cooking.