Prep time:

Cooking time: 20 minutes

Total time:

Serves: 20

200g chocolate (finely chopped)

chocolate transfer sheets

lolly sticks

20g edible decorations of your choice

  1. 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. 
  2. 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.
  3. You are now ready to place your chocolate into a piping bag.
  4. 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.
  5. 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. 

You may also like

Pot-roast chicken pot au feu

Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...

Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill

This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...

Gooseberry & elderflower fool

Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...