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Chocolate Lollipops

Source of Recipe

From "The Ultimate Candy Book" by Bruce Weinstein


Recipe Introduction

"Lollipop molds are necessary for this recipe. They come in endless shapes and sizes - flowers, animals, geometrics, and sports figures. In fact, if you can name it, chances are there's a mold for it. Molds have a slot for the lollipop stick and a deep indentation at the end of the slot for the chocolate. When you fill the molds, it is important not to pour the chocolate into the slot meant for the stick. You also will need small bags for wrapping each finished pop. Bags come in many sizes. You will need to buy bags that fit around the lollipop shape you've chosen."

List of Ingredients

◦  16 ounces milk chocolate, coarsely chopped, or 16 ounces milk chocolate chips
◦  12 lollipop molds
◦  12 lollipop sticks
◦  12 small plastic bags, size determined by the mold
◦  Twelve 6-inch-long pieces ribbon


Recipe

Melt 8 ounces of the milk chocolate in the top of a double boiler set over hot water. If you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.

When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 8 ounces of milk chocolate and stir until all of the chocolate is melted and smooth.

Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86° to 88° F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 86° to 88° F. If it is too hot, let it cool until the desired temperature is reached.

Pour the melted chocolate into the molds, making sure to leave the slot for the stick empty. Lay the stick into this slot so that ½ to ¾ inch of the stick is covered with chocolate.

Allow the molds to sit at room temperature for 6 hours or until the chocolate is completely firm. The cooler your room's temperature, the faster the chocolate will set. You can speed up this process by placing the molds in the refrigerator for 15 minutes, then allowing them to continue cooling at room temperature.

Peel or pop the lollipops from the molds and wrap each one in its own little plastic bag. Tie the bag closed with a piece of ribbon. Alternatively, store the lollipops in layers separated by wax paper in an airtight container at room temperature for up to 1 month.


Makes about 12 lollipops


â—¦ A few variations:

Chocolate Christmas Lollipops:
Use Christmas molds, such as angels, trees, Santas, wreaths, snowflakes, bells, or stockings. If desired, substitute 16 ounces white chocolate for the milk chocolate and add 3 drops of red or green food coloring to the melted white chocolate before pouring it into the molds.

Chocolate Easter Lollipops:
Use bunny-shaped molds. If desired, substitute 16 ounces white chocolate for the milk chocolate.

Chocolate Halloween Lollipops:
Use Halloween-shaped molds such as pumpkins, bats, or witches. If desired, substitute 16 ounces white chocolate for the milk chocolate. Add 2 to 3 drops of orange or black food coloring to the melted white chocolate before pouring it into the molds.

Chocolate Hanukkah Lollipops:
Use Hanukkah molds such as dreidels or menorahs. If desired, substitute 16 ounces white chocolate for the milk chocolate and add 3 drops of blue food coloring to the melted white chocolate before pouring it into the molds.

Chocolate Valentine's Lollipops:
Use heart-shaped or rose-shaped molds. If desired, substitute 16 ounces white chocolate for the milk chocolate and add 3 drops of red or pink food coloring to the melted white chocolate before pouring it into the molds.

Flavored Chocolate Lollipops:
Add ½ teaspoon almond, lemon, orange, banana, maple, or rum extract to the melted chocolate before pouring it into the molds.