Chocolate Lollipops Recipe

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Chocolate Lollipops
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Ingredients
7
Count
Nutrition
5222
Calories
Total time
60
Minutes
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Ingredients:

  • 1 cup nuts , optional
  • 16 oz bittersweet chocolate , tempered
  • 16 oz white chocolate , tempered
  • 16 oz milk chocolate , tempered
  • lollipop molds or non-toxic molding compound (recommended: play-doh)
  • lollipop sticks

Directions:

  1. If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops.
  2. If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day.
  3. How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  4. Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  5. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  6. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  7. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  8. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5222.29 Kcal (21865 kJ)
Calories from fat 2785.75 Kcal
% Daily Value*
Total Fat 309.53g 476%
Cholesterol 213.19mg 71%
Sodium 932.58mg 39%
Potassium 2760.97mg 59%
Total Carbs 598.16g 199%
Sugars 522.5g 2090%
Dietary Fiber 14.47g 58%
Protein 73.33g 147%
Vitamin C 5.9mg 10%
Iron 12.6mg 70%
Calcium 1636.4mg 164%
Amount Per 100 g
Calories 349.13 Kcal (1462 kJ)
Calories from fat 186.24 Kcal
% Daily Value*
Total Fat 20.69g 476%
Cholesterol 14.25mg 71%
Sodium 62.35mg 39%
Potassium 184.58mg 59%
Total Carbs 39.99g 199%
Sugars 34.93g 2090%
Dietary Fiber 0.97g 58%
Protein 4.9g 147%
Vitamin C 0.4mg 10%
Iron 0.8mg 70%
Calcium 109.4mg 164%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 129.4
    Points
  • 150
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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