How to make chocolate lollipop party favors
You can make your own chocolate candy
I recently started a new hobby - making my own chocolate lollipops and candies. Sounds pretty hard, right? Not so! I'll explain the steps of how to make party favors that can outshine any that you can get at the store.
These can also make great items to put in Holiday Day gift baskets, stocking stuffers or in grab bags for parties and taped on cards. (picture of lollipop using Wilton Double Heart Lollipop Mold)
Here is the steps for the one color candies:
Melt the chocolate or chocolate melts, and then pour them into the candy mold. You can use a spoon, funnel or anything you want to get it in the mold. After you are done filling the mold, tap it several times on the table to get rid of any air bubbles in the candy.
If you are making a lollipop, add the sticks to the mold. Spin the stick to cover it with the chocolate.
Put the filled mold in the refrigerator or freezer until candy has set. (Most of the molds I have used are done in 15 minutes.) You can tell if the candy is done by looking at the underside. It tends to have a frosted appearance. Usually, if there are any dark areas it means some of the coating is still soft. Just freeze/refrigerate longer.
You should be ready to unmold. Just turn over the mold about an inch above a flat surface covered with parchment or waxed paper. (I usually turn it over a 9x13 inch pan. That way the candy can't slide onto the floor. After gently flexing the mold, the candies will fall out.
Here are some cool molds that you can use
The first thing you will need to make chocolate candy favors are chocolate molds. When you first start, you can just melt normal chocolate and pour it into the molds. Later, you can use candy melts to add a bit of color.
Here are a few molds to get you started.
Molds for the holidays
These Holiday themed Candy molds are great for gifts, baskets and parties.
Books to help you out
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter.Covering the full spectrum of chocolate work--from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly--The Art of the Chocolatier is the most complete and comprehensive guide to chocolate making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more. An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece. Beautiful full-color photos throughout provide inspiration for chocolate dÃ©cor and showpiece design, while clear how-to photos illustrate key techniques. The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike. Selected Recipes from The Art of the Chocolatier Chocolate Shavings Chocolate shavings can be used as a dÃ©cor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate. Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle. Once the chocolate sets, rub your hand over it to warm it and to increase elasticity. Use a triangle scraper to shave off the chocolate in a fast, curving outward motion. NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate. Variation Marbled Chocolate Shavings: Drizzle dark chocolate onto a marble tabletop, and before it sets, cover with white chocolate, slightly blending them together to create a marbled look. Use an offset spatula to spread the marbled chocolates into a thin layer. Shave off curls as described above. Flower Vase Showpiece Clockwise from left on diagram: Leaves, sphere, flower support, circular base for beneath vase, feet, base, support for pralines. NOTE: All templates can be enlarged or reduced as needed. Spheres and feet are included for size only and are meant to be created using molds.
At last, a field guide to making and identifying virtually every candy imaginable, from peanut-butter cups to mint meltaways! Â Field Guide to Candy is the definitive guide to candies from around the world, with more than 100 recipes and variations on such tried-and-true classics as caramel apples, rocky road, and lollipops as well as traditional international favorites like Turkish delight, truffles, and French pralines.Â Â This delectable guide introduces readers to the best techniques for creating chocolates; sugary sweets; creamy, sticky, chewy candies; nutty treats; and fun and simple classics. Every candy is photographed in glorious full color, with step-by-step instructions on how to prepare, make, and store your creations. Entries include fascinating historical background, helpful baking notes, and serving suggestions for each delicious variety. Â Whether you’re a candy-making novice or veteran pastry chef, mouth-watering homemade confections are minutes away with Field Guide to Candy!
In order to add color to your lollipops, you will need something called "candy melts". Most of these are white chocolate, dyed to be any color you are looking for.
Candy molds, chocolate and candy melts are not the only items that you will need. You will also need lollipop sticks, covers, and even more.
How to make a multi-colored candy
Here are some instructions on how to make lollipops with multiple colors.
Melt desired Candy MeltsÂ® colors. (Only melt the color you will be using immediately. The melts cool too fast to be able to melt all the colors you will be using.). With decorator brush or some other implement, paint areas of candy molds with melted candy in one color.(One of my friends use toothpicks.) Keep painting until the candy doesn't look transparent.
Refrigerate mold a few minutes until the melt is firm. Then, repeat these steps for each additional color. If you don't wait until it is set, the colors tend to mix a bit.
Once all the parts are painted like you want, fill mold to top with melted candy/chocolate. Add lollipop sticks if needed. Tap mold, refrigerate until firm and remove from mold.
step 4 (optional)
Paint any extra features that you would like, and set in the refrigerator. ( I like to add faces after the chocolate is molded, to allow the face to stand out a bit off of the molded sections.)
How to make multi-colored Chocolate favors
Wilton is known for cake decorating products, but I have found their candy molding products to be extremely good.
How do you melt the chocolate?
There are a couple of ways to melt chocolate without burning it.
I have to say that the microwave is my preferred method of melting chocolate. First, get a microwave safe, dry bowl. You don't want any water in the bowl because it can ruin the chocolate. Then, put the chocolate you want to melt in the bowl. If the chocolate is in bar form, break up the chocolate so it will melt easier. Put the bowl in the microwave and cook on high for one minute. Then, stir the chocolate. If it is not completely melted, put it in the microwave again. Repeat until melted.
2. Double Boiler
If you don't have a microwave available, you can go old school -- a double boiler. With a double boiler, you put water in the bottom pan and put the pan on the stove. Turn the stove on low, until the water is hot (not boiling). Put the chocolate in the top pan, and put it over the bottom pan. Do not cover the top pan. Keep stirring the chocolate until melted and smooth.
This is a double boiler. As you can see, there is a bottom pan which you would fill with water, and a top pan which would hold the chocolate.