Moulded Chocolates and Lollipops

Ingredients

• 1/2 lb each moulding wafers – milk chocolate, white chocolate, semi sweet chocolate
• 1/4 lb each moulding wafers – green and red
• various Christmas moulds – Santa, reindeer, snowman, gingerbread man, medallions, etc.
• small craft paint brushes
• confectionary sticks

Instructions

1. Melt small quantities of the various coloured chocolate moulding wafers in individual custard cups or small bowls by placing in a small saucepan with an inch of water or gently in microwave (being careful not to burn).
For Chocolates
2. Transfer custard cups to working area and use brushes to paint on the details in the moulds – e.g., scarves, hats, eyes, etc – using your favourite colours. You may need to melt more chocolate or reheat during this process.
3. When details have dried, melt more chocolate and use a spoon to fill each mould with contrasting colour. Make sure chocolate gets into all the crevices. Lightly shake mould to remove bubbles and settle chocolate.
4. To make a lollipop at this stage add stick and twirl in chocolate to coat.

5. Place moulds on level surface in freezer for about 10 minutes until cold.
6. Remove from freezer and gently tap moulds upside down onto waxed paper to release each chocolate.
7. Store in fridge until ready to put in decorative boxes or sucker bags with ribbon.