Chocolate Helipops

Heat together cream, milk and invert sugar. 
Pour over chocolate and emulsify.
Mix in milk powder, glucose powder and neutral ice cream base.
Pour into Pacojet container and store in freezer for 4 hours.

Heat together cream and glucose.
Pour over chocolate and emulsify.
Mix in soft butter and pipe into lollipop stick.

Cream together butter and all dry ingredients.
Add eggs and mix into batter.
Leave to rest for one hour. Pan-fry at 170°C and roll out.

Cream together butter and sugar.
Add salt, flour and oatmeal, and mix into paste.
Bake at 170°C for 12 minutes.

Cream together butter and all dry ingredients.
Add egg whites and mix into batter.
Leave to rest for one hour and bake at 170°C for 8 minutes. 

Make a caramel with cream, sugar, glucose, salt and butter.
Add milk to cool down and pour into piping bag.