ReadyMade: Instructions for everyday life

Issue 46
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Chocolate Lollipops

by Jen Turner

Photos by Greg Maxson

Former financial analyst Daniel Sklaar started Brooklyn-based Fine and Raw with a mission to “save the world through silliness and chocolate” that also happens to be fair trade, healthy, organic, and raw. He uses Ecuadorian cacao, blue agave nectar, coconut oil, and Himalayan sea salt to form the base, then adds raspberry, lucuma (a tropical fruit and vanilla. This lick-your-lips-good gift is sure to put a smile on any chocolate lover’s face. fineandraw.com

    1. Put a few inches of water in the pot and place on low heat. Place chocolate in bowl and set on top of pot like a double boiler.

    2. Monitor chocolate’s temperature as it starts to melt. When it reaches exactly 100 degrees, dry the bottom of the bowl, and stir the chocolate vigorously until it cools to 90 degrees. If it becomes too cool you can repeat steps 4 and 6. Immediately pour into mold(s).

    3. Place lollipop sticks in the end of each mold, making sure sticks are covered completely by the chocolate. If desired, add some bling—sprinkles, nuts, or dragées.

    4. Cool on the counter or fridge and wrap in cellophane, tie with a ribbon, and give in little bundles.

If you are tempering for the first time you may want to test the chocolate after step 5 to make sure it is cooling to firm and not sticky. Otherwise, it has not been tempered. 

Chocolate Lollipops

ingredients

    • Solid chocolate bar, chopped (12 oz minimum)
    • Nuts and sprinkles, as desired

tools

    • Sauce pot
    • Dry stainless-steel bowl (that will rest on top of pot)
    • Lollipop molds (you can find vintage metal ones at ebay)
    • Lollipop sticks
    • Rubber spatula
    • Candy thermometer (optional)