As per the seeding method, melt ⅔ of the chocolate in stages in the microwave until approximately 50-55˚C. Add the remaining ⅓ of chocolate and mix well until incorporated and smooth.
Keep stirring until the chocolate reaches 27-28˚C. For white chocolate, you do not need to heat any more. For milk chocolate, give the chocolate an additional heat briefly in the microwave until 30˚C. For dark chocolate heat until 31˚C.
You are now ready to place your chocolate into a piping bag.
Lay your chocolate transfer cocoa design upwards. Lay your lolly sticks on the acetate and pipe your chocolate directly on to the lolly stick. Be mindful of the chocolate spreading out slightly. Decorate the back however you wish.
Once set, peel the chocolate transfer acetate from the lollipops. You should be left with a beautiful design for the front of your lollipop with a lovely decorated back.
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