These look so effective but are relatively easy to make. I thought they would make a different and colourful addition as Easter gifts. The key here is to make sure you have all the supplies. You need lollipop sticks, chocolate and cocoa butter transfer sheets. I bought mine from Squires for £2.99 each. This sounds a little expensive but if you are making individual chocolates or lollipops like these one sheet will go a long way.
By using different coloured chocolates you can use one cocoa transfer sheet to get lots of different effects.
I bought the same design in white and pastels and worked with these two sheets throughout.
By using different coloured chocolates you can use one cocoa transfer sheet to get lots of different effects.
I bought the same design in white and pastels and worked with these two sheets throughout.
- Start by laying out your supplies.
- Cover a baking sheet with greaseproof paper.
- Melt your chocolate - be very careful not to burn the chocolate. Stop melting when the chocolate is still a little unmelted and then stir until it has all melted.
- Now place spoonfuls of chocolate onto the greaseproof paper and use your spoon to make a flatter and larger circle.
- Now add the lollisticks to each chocolate lollipop.
- Cut squares of transfer sheets that ill fit on top of your chocolate lollipops.
- Make sure you have the transfer sheet with the design the right way up and then gently press the rough cocoa side down onto your chocolate lollipops. Make sure you press down gently and that their are no bubbles underneath the sheet.
- Leave the lollipops to completly harden - overnight is best.
- When the lollipops are set - gently peel off the transfer sheets.
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In order to make your lollipops more professional you need to temper your chocolate. This makes it shiny and have a wonderful snap. The Guardian has a good article on how to temper chocolate. I must confess that despite having a chocolate thermometer and using good chocolate I am still rubbish at this. However for these lollipops don't worry too much as the transfer sheet leaves a smooth and shiny surface on the chocolate.
Do let me know if you try making these and I would love to see pictures!
