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Topic: chocolate lolly pops  (Read 1327 times)
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« on: October 14, 2004 09:02:23 AM »

I have two questions about pouring melted chocolate into molds for lollypops.  First, if you are making pops with multiple colors (a pumpkin with a green stem or a white ghost holding a pumpkin for example), do you put the smaller color into the mold first or do you paint it on after the pop is molded?  I've done it both ways and each has good and bad points.  Second, when pouring the chocolate into a rather intricate mold, how do I make sure there are no little air bubbles?  I've tried shaking, banging, etc. but still have some holes.  Thanks for any ideas.
« Reply #1 on: October 14, 2004 09:20:31 AM »

 To pop the bubbles I tap the mold on the counter and if some remain I just use a toothpick to get rid of them.

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« Reply #2 on: October 22, 2004 08:42:49 AM »

I paint the colors first let it set a bit and then pour the chocolate. I have the wilton candy making book its great, you should check it out at the library.

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« Reply #3 on: December 25, 2004 08:21:34 PM »

It is way easier to brush the chocolate in first.  Yep and just tap mold on the counter top a few times ^_^ I guess that is all i can help with, but if you need anymore help with anything chocolate, ive had so many chocolate classes at school i think i could help.
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« Reply #4 on: December 28, 2004 07:26:58 AM »

Leen are you using "chocolate" melts or real chocolate? There are sources for died cocoa butter which your can spray paint on and brush paint on.

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« Reply #5 on: December 29, 2004 02:28:43 PM »

 Wink I spilt red cocoa butter all over my chef jacket once =( but I got it out hehe We get all of our cocoa butter from chef rubber and the notter line. I love chocolate ^_^
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