Christmas Chocolate Lollipops | Easy Edible Gifts Kids Love
Chef Alan TetreaultIn this tutorial: Choosing Your Chocolate · Melting Chocolate in the Microwave · Preparing and Buffing the Mold · Filling the Mold and Inserting Sticks · Chilling and Unmolding · Adding Christmas Decorations · Packaging the Lollipops
Homemade chocolate lollipops make charming Christmas gifts, stocking stuffers, and holiday place settings – and they take only minutes to put together. In this tutorial, Chef Alan Tetreault of Global Sugar Art demonstrates how to melt candy coating, fill a lollipop mold, and finish each pop with festive royal icing decorations. The entire process is simple enough for children and beginners, with no tempering required.
What You'll Need
- Merkens candy coating wafers (cocoa light, cocoa dark, and/or white) – easy-melt wafers that require no tempering; any color of chocolate or candy coating will work.
- Lollipop mold – a simple Christmas-themed lollipop mold with stick channels.
- Lollipop sticks (4½-inch) – sized to fit the mold channels.
- Royal icing decorations – pre-made edible toppers in holiday shapes such as reindeer, Christmas trees, snowmen, holly, poinsettias, and Santa. Shop royal icing decorations →
- Small paintbrush – for dabbing melted chocolate onto the lollipop as adhesive for decorations
- Cellophane candy bags – clear bags for wrapping finished lollipops.
- Ribbon or twist ties – for securing the bags; Christmas ribbon adds a festive touch
- Microwavable bowl – for melting wafers
- Soft cloth towel (flour sack or linen) – lint-free, for buffing molds to a shine
Choosing Your Chocolate
Chef Alan uses Merkens candy coating wafers in three varieties for this project – cocoa light, cocoa dark, and white. Any color or brand of candy coating will work. Candy coatings melt easily and set without tempering, making them ideal for a quick holiday project.
Melting Chocolate in the Microwave
- Pour candy coating wafers into a microwavable bowl.
- Microwave at 50% power – never higher – for one to two minutes.
- Remove and stir. If a few small lumps remain, do not continue microwaving.
- Stir until smooth. The residual heat will melt the remaining lumps. When the chocolate is completely fluid, it is ready to use.
⚠️ Warning. Never exceed 50% power. Overheated chocolate becomes thick and unusable.
Preparing and Buffing the Mold
A well-buffed mold is the key to shiny, professional-looking lollipops:
- Use a soft, lint-free towel – a flour sack towel or linen towel works best. Avoid paper towels or terry cloth, which can leave lint or dust particles.
- Buff the inside of every cavity thoroughly. This removes any moisture or residue and produces a glossy finish on the finished chocolate.
Filling the Mold and Inserting Sticks
- Spoon melted chocolate into each mold cavity. Avoid overfilling – it is much easier to add a little more chocolate afterward than to remove excess from the mold.
- Drop the mold on the counter two or three times. This releases trapped air bubbles and levels the chocolate across the cavity.
- Check the fill level. After tapping, the chocolate spreads and settles. Top off any cavities that need a bit more.
- Insert a lollipop stick into the channel at the base of each cavity.
- Turn the stick so that the chocolate completely enrobes the end of the stick, locking it securely in place.
💡 Tip: Drop the mold before inserting sticks. Removing air bubbles first ensures a smooth surface and a strong bond between the stick and the chocolate.
Chilling and Unmolding
- Place the filled mold in the freezer on a flat, level surface.
- Wait 5–10 minutes. Timing depends on the size and thickness of the lollipop.
- Check for doneness by touching the back of the chocolate – when it feels cold to the fingertip, the lollipops are ready.
- Unmold by inverting the mold and pressing gently. The lollipops should pop right out.
Adding Christmas Decorations
Chef Alan uses pre-made royal icing decorations to give each lollipop a festive finish. Global Sugar Art carries a wide selection of holiday shapes – reindeer, Christmas trees, snowmen, holly, poinsettias, and more.
- Dip a small paintbrush into the melted chocolate.
- Dab a small amount of chocolate onto the back of the royal icing decoration (rather than onto the lollipop surface). Applying the chocolate to the decoration helps prevent visible smudges on the front.
- Press the decoration onto the lollipop and hold briefly until the chocolate sets.
💡 Tip: Because the unmolded lollipop is cold, the melted chocolate used as adhesive hardens very quickly. If the decoration does not stick on the first attempt, apply the chocolate to the back of the decoration where any excess will be hidden.
Packaging the Lollipops
- Slide each finished lollipop into a clear cellophane candy bag.
- Secure with a twist tie or ribbon. A Christmas ribbon adds an extra holiday touch.
Chef Alan notes that these lollipops make excellent stocking stuffers, holiday party favors, and place settings at the Christmas dinner table – a treat that adults and children alike will enjoy.
Quick Reference
| Step | Key Detail |
|---|---|
| Microwave power | 50% – never higher |
| Microwave time | 1–3 minutes depending on quantity |
| Mold prep | Buff with a lint-free cloth for a glossy finish |
| Air bubbles | Drop mold on counter 2–3 times before inserting sticks |
| Freezer time | 5–10 minutes |
| Doneness test | Back of chocolate feels cold to the touch |
| Adhesive for decorations | Dab melted chocolate on back of decoration, not on the lollipop |
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
