Organization / Terms / lollipop mold

Lightly oil lollipop mold. 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 lollipop mold. 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.) COMMENTS: Kids will love taking these treats to school of lollipop mold. Two plastic lollipop molds, each containing six 2-inch heart-shaped depressions, are needed to make these simple candies. Imported chocolate can be used instead of bittersweet chocolate from lollipop mold.