How To Make Chocolate Lollipops
Instructions
1. Place lollipop sticks in the lollipop mold. When using molds, the most important thing is to keep them clean.
2. Melt and temper dark chocolate. When making chocolate lollipops Jacques uses dark chocolate made of 60% cocoa content.
3. Pour tempered chocolate into piping bag and squeeze a small bit back into the bowl.
4. Fill the cavities in the mold, making sure to cover a bit of the sticks. (You can spoon the chocolate directly into the molds, but using a piping bag makes the process go faster and easier.)
5. Tap the molds slowly to make the top surface of chocolate smooth.
6. Place the chocolate lollipops onto a rack and refrigerate for approximately 10 minutes. (Not longer or water may condense out of the chocolate and melt some of the sugar in the chocolate. This may discolor the chocolate.)
7. Flip the molds over carefully using your hand to support the lollipops so they do not fall out. Look for dark spots in the molds where the chocolate lollipops haven't fully pulled away from the mold. By gently pulling the lollipop stick, you should be able to watch the chocolate separate neatly from the mold.
8. Put the lollipops into individual bags and tie with a decorative ribbon.
