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Valentine Lollipops

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      Title: VALENTINE LOLLIPOPS
 Categories: Desserts, Candies, Holidays
      Yield: 12 Servings
 
           -Safflower oil
      2    Plastic 6-count lollipop mol
      8 oz Imported white chocolate
      8 oz Imported bittersweet chocola
     12    Lollipop sticks
     12    Red cellophane bags (optiona
     12    Gold ribbons (optional)
 
  Lightly oil lollipop molds. In small bowl set over saucepan of
  simmering water, stir white chocolate just until melted and smooth.
  Remove bowl from over water. In another small bowl set over same
  saucepan of simmering water, stir bittersweet chocolate just until
  melted and smooth. Cool chocolates slightly. Drizzle small spoonful
  of white chocolate into bottom of each mold. Drizzle small spoonful
  of bittersweet chocolate over. Using toothpick, swirl chocolates
  slightly to marbleize. Repeat layering of chocolates and swirling
  until molds are filled. Insert lollipop sticks into groove in molds
  and rotate sticks to coat with chocolate. Gently tap molds on work
  surface to release air bubbles. Refrigerate lollipops until very
  firm, at least 3 hours or overnight. Refrigerate cookie sheets until
  chilled. Invert molds onto chilled cookie sheets. Gently bend corners
  to release lollipops (it may be necessary to let molds stand 30
  seconds and then repeat bending). If desired, insert each lollipop
  into cellophane bag and tie decoratively with ribbon. (Lollipops can
  be prepared 3 days ahead. Cover tightly and keep refrigerated.)
 
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