How to Properly Make a Chocolate Lollipop

Making chocolate lollipops can be difficult if you haven't made them before, but with a little practice and the proper techniques, you'll be ready to create a unique set of lollipops for parties or gifts in no time. The supplies you'll need should be available at most craft or bakery supply stores.

Things You'll Need

• Round sticks
• Cellophane lollipop bags
• Ribbon
• Milk chocolate melting wafers
• White or colored melting wafers
• Plastic lollipop mold
• Toothpicks
• Small microwavable bowls
• Spoons

Instructions

1. Place the melting wafers in separate microwavable bowls, separating them by color. You will use the colored melting wafers to decorate the lollipop first. For example, if the lollipop mold you chose has a snowman head on it, you would might color the nose orange, the eyes blue and the scarf green.

2. Once the colors are in the separate bowls. Microwave one bowl at a time in 20-second increments, stirring after each increment until the chocolate is smooth and melted. Use a toothpick to dab colored chocolate in the appropriate spots on the mold.

3. After you have colored in all the spots that need colored chocolate, put the mold in the fridge for a few minutes to harden while you melt down the background color of chocolate (milk, dark or white).

4. Once the mold had been in the fridge for about five minutes, pour the background color of chocolate into the mold slowly (spooning it in is the best way to control it), fill it almost to the top leaving just a tiny amount of space so it doesn't spill over the top edges.

5. Once the background color is poured into the mold, pick up the mold by the edges and lightly tap it against the counter to pop any air bubbles that might have formed.

6. Lay the lollipop stick on top of the stick indent area on the mold and half way up the chocolate lollipop, then gently twist the stick while pressing downward so that the stick is completely covered in chocolate.

7. Put the mold into the refrigerator for at least 30 minutes. Once the mold is set, take it out the refrigerator and flip it over on top of the counter. Pick up the edges and lightly tap it down; the lollipops should pop out of the mold. If they don't come out clean, then the chocolate wasn't set completely.

8. To clean excess chocolate from the stick, use a small knife to trim it off. Use the knife to trim away any extra chocolate around the edges of the lollipop as well to give it a clean look. Put the lollipop inside a cellophane bag, using a ribbon to tie it shut.

Tips & Warnings

• Chocolate lollipops should be keep at room temperature or cooler.

• Periodically remelt the chocolate so that it stays smooth when you are working with the coloring portion; this will give it a nice smooth finish when it is dry.

References

• Candyland Crafts: Molding Chocolate Candy