Fun, Festive, Flirty and Chocolitious!
These tasty chocolate lollipops couldn’t be easier to make. All you need is 16 ounces of an excellent quality chocolate, about a 1/2 cup (each) of two kinds of garnish of your choice and a playful spirit. They are especially fun to make with kids, small or big!
I like to use a combination of semi-sweet dark chocolate and milk chocolate for my lollipops, but you can use any chocolate you prefer: bitter-sweet, semi-sweet, milk chocolate (or any combination thereof) or even white chocolate. Dried fruit and toasted nuts make excellent topping choices, but go wild with any toppings you’d like. The only goal here is to have fun with it. Also, it doesn’t hurt to get a lot of chocolate on your fingers as you clean up, just so you have to lick them.
Until now, I’ve always tempered my chocolate using a double boiler and I admit that my chocolate didn’t always come out perfectly. This time, I tried Jacque Torres’ microwave chocolate-tempering method (see reference links below) as outlined by Ina Garten. Somewhat hesitant to try this method (as I rarely use my microwave for anything other than softening butter or heating up leftover pizza), I decided to give it a whirl. And I’m happy to report that I’m delighted with the microwave chocolate tempering method! It couldn’t be easier and it worked perfectly, resulting in a smooth, glossy, well-tempered chocolate. I will never use the double boiler again!
Yummy Chocolate Lollipops
Recipe adapted from Ina Garten
16 ounces (454 g) of high quality chocolate of your choice (you can use chocolate chips or broken up pieces from a bar). Reserve a total of 4 ounces (113 g) for “seeding”*
1/2 cup chopped dried fruit or other topping of your choice
1/2 cup chopped toasted nuts or other topping of your choice
20 lollipop sticks (available at stores such as Michaels)
My recipe for combined semi-sweet chocolate and milk chocolate lollipops:
10 ounces (284 g) high quality semi-dark chocolate chips or chopped up pieces from a bar. Reserve 2 ounces (56 g) to be added to melted chocolate during the last stages of tempering (this is called “seeding*”).
6 ounces (170 g) high quality milk chocolate chips or chopped up pieces from a bar. Reserve 2 ounces (56 g) to be added to melted chocolate during the last stages of tempering (this is called “seeding*”).
1/2 cup chopped dried Montmorency sour cherries
1/2 cup toasted, chopped almonds
Place 8 ounces of the semi-dark chocolate chips and 4 ounces of the milk chocolate in a glass, heat-proof bowl.
Microwave for precisely 30 seconds. Remove and stir well with a rubber spatula, making sure to scrape the sides of the bowl.
Return to the microwave for precisely 30 seconds. Remove and stir again.
Continue to heat in the microwave at 30 second intervals until the chocolate is just melted. Toward the end, if your chocolate is almost melted and the bowl seems hot but needs one more zap, you may want to try a 15 second interval. Make sure you don’t overcook your chocolate.
Once the chocolate is just melted, immediately stir in the remaining 4 ounces of combined semi-sweet dark chocolate and milk chocolate.
Allow to sit at room temperature, stirring often, incorporating the “seeded” chocolate bits. If your chocolate has cooled too much and you need to melt it a little, you can place it in the microwave for another 15 seconds.
Spoon a scant tablespoon of the melted chocolate into rounds on parchment-lined baking sheets.
Insert a lollipop stick into the centre of the chocolate round, twisting it a bit to coat the entire stick with chocolate.
Have fun sprinkling your toppings onto your lollipop and set aside to harden.
Enjoy “cleaning up” all the residue chocolate from the bowls and spoons!
And now, here’s a fun, flirty song to go with my chocolate lollis: time travel back to 1958 and give a big welcome to…
All photographs by madlyinlovewithlife ; © 2014 madlyinlovewithlife