Chocolate Lollipops
Ingredients:
- Chocolate (tempered)
- Optional - Nuts, candies, mallows or rice crisp
Preparation:
1. Temper the chocolate - Place it in the top of a double boiler, set over simmering water. As the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon. Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.
2. Pour any of the tempered chocolates directly into the molds, filling them to the top. Tap the molds against the work surface to release the air bubbles.
3. Put it in your refrigerator (NOT FREEZER) allow them to cool for 5-10 minutes.
4. When set, simply pop out the lollipops.
2. Pour any of the tempered chocolates directly into the molds, filling them to the top. Tap the molds against the work surface to release the air bubbles.
3. Put it in your refrigerator (NOT FREEZER) allow them to cool for 5-10 minutes.
4. When set, simply pop out the lollipops.
Tips:
1. To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout.
Chocolate molders from Cooks Exchange (megamall)1. To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout.
Chocolate bars from Cooks Exchange (megamall)
Chocolate (Lollipops)
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