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!