Chocolate Lollies

For Christmas I was gifted with a chocolate making course from my Mama and Pops at a local handmade chocolate company in Bredon on the Hill. The company is called the Bittersweet Chocolate Company and is a small establishment making homemade high quality chocolates. They also offer workshops to learn how to make solid chocolate and fresh cream truffles. So last Saturday afternoon off I went. I picked up a number of top tips and techniques that will feature on here throughout the year. I would absolutely recommend the workshop. It was relaxed, fun and informative and of course there was lots of chocolate including a chocolate fondue on arrival. Nigel (the creator of Bittersweet) and Kate who also works for the company were very friendly and have a real passion for a good quality product that is made up of local ingredients. Even if you aren't very artistic you can create some lovely chocolates. Unlike other courses, you go home with absolutely loads of goodies!

Anyway, on to the chocolate lollies. These are perfect gifts or treats for any occasion. They are so quick to make that there is plenty of time to make a batch for valentines gifts for your special someone, family or friends.

I made these very simply and didn't put all of the skills and techniques I learnt into action for these. Even though they are very simple I think they are still really effective. You could use contrasting chocolate to add embellishments or even a  to write a message to your valentine.

All you need to make these is chocolate, lollypop sticks and your chosen decoration.

I made a batch of white and milk chocolate lollies using 150g of each chocolate. The amount of lollies you make will depend on the size you pipe them.

One of the things I learnt on the course was how to temper chocolate in the microwave. Chocolate tempering wasn't on the course but whilst chatting the Nigel and Kate they were able to give some great advice. For the quantity of chocolate you use at home all you need to a plastic bowl, a microwave and a thermometer. No need for a glass bowl and simmering water.

Break the chocolate into small pieces and microwave in 15 second intervals checking the temperature regularly. Shop brought chocolate is already tempered so as long as you are careful when melting you can keep the chocolate in this tempered state. If you make the chocolate too hot you have to go through a re-tempering process which I have heard is very tricky!

For milk chocolate you do not want to let the chocolate get any hotter than 34c. Dark chocolate can go a little hotter and white chocolate needs to be a little cooler.

When you have tempered your chocolate it will result in shiny lollipops that have snap rather than a bend!

Put your tempered chocolate in a piping bag and onto greaseproof paper pipe your chosen shapes. For perfectly round lollies hold your piping bag vertically. Keeping it in one place pipe a consistent flow of chocolate. The chocolate will spread itself out - stop when your lolly is at the size you would like.

Add a lollipop stick in the centre of your chocolate gently and swizzle it around to coat it in chocolate and ensure that it stays stuck in.

Then all you need to do is add your chosen decoration. If you are adding contrasting chocolate leave your base for around 20 minutes to set before you do this.

Let your chocolate set completely before eating or wrapping in cellophane ready for gifting!

You can add little circles to your lollies for Micky Mouse esk creations.

I used the left over chocolate to make some chocolate buttons. These were made using a silicone mould and will probably be something I make more of to decorate cakes or to wrap up as they come for homemade chocolate gifts.

That's all there is too it - happy chocolating!

Rach x