It would seem that anyone who can make chocolate lollipops must be among a special breed of talented people. A child can bake cookies, a scout can make brownies, but lollipops? Made of chocolate? Especially ones shaped into something special? It must definitely be a gift. But would it be hard to make them? Would it require specialized knowledge? Is there any secret in how to make chocolate lollipops?
You’re in luck. Making them is not difficult. You can make your own, quick and simple.
Just follow these steps.

1. Use the best chocolate you can afford, as obviously the better your ingredients, the more delicious the end result. You can also use chocolate bars, chocolate melts or chocolate confectionery wafers. Prepare cellophane candy bags or cellophane wraps, cut big enough to cover the candy, if necessary. To determine how big the cover needs to be, estimate it to be thrice or four times the size of each lollipop mold. Prepare lollipop sticks and ribbon to tie the cellophane wraps with.

2. For utensils, you will need a double boiler or a microwave. You also need lollipop molds, a big spoon for mixing, a microwaveable bowl if you’re using the microwave.

3. Melt the chocolate. If you’re using big bars of chocolate, it’s best to cut it up into small chunks to make it melt faster. It’s also helpful for chocolate to be at room temperature before melting. If you’re using a double boiler, fill the bottom piece halfway with water and bring to a boil, put the top portion over it, reduce heat, then melt the chocolate on the top pan. Stir until melted; be careful not to get water or moisture from the steam into the chocolate. If you don’t have a double boiler, use a microwave instead. Put the chocolate chunks into a microwaveable bowl, heat one or two minutes at a time, stir during the intervals between melting. When it’s almost all melted, take out the bowl and continue stirring until it’s all melted.

4. Pour the chocolate into the molds; fill almost all the way up but not spilling over. Tap the mold lightly on the table to allow air bubbles to rise to the top. Insert a stick into the middle of each filled cavity; after inserting, give the stick a little spin to make sure it is covered in chocolate and be more firmly attached to the lollipop.

5. Put the mold into the fridge or freezer. It will take from 15 to 30 minutes to set, depending on the temperature of the fridge and the chocolate. Check the underside of the mold to see if it has set. If it has a frosted appearance, it means the chocolate has separated from the mold and is already set. Dark spots indicate soft chocolate is still clinging to the mold; chill for a while longer.

6. When set, turn the mold over on a plate or pan and flex gently to pop the lollipops out.

7. Cover in cellophane bag or wrap, tie with a ribbon to close. Keep refrigerated until serving time.

Chocolate lollipops – like all things chocolate – are always a favorite. Someone has said, maybe only partly in jest, that the four basic food groups are chocolate cake, chocolate ice cream, chocolate cookies, and chocolate candy. Any chocoholic would heartily agree, and chocolate lollipops would be among the top of the list of much-desired chocolate candies. They are good for any special occasion. They fit in very well as dessert, in a stocking, in a birthday loot bag, in a trick-or-treat sack, in a gift basket… do I even have to say “Valentine’s”? Anywhere you need a special treat, chocolate lollipops will provide it for you. Now that you’ve discovered there are no dark secrets in how to make chocolate lollipops, go make some and wow the chocoholics around you.