Chocolate Molding and Chocolate Suckers Recipe

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Chocolate Molding and Chocolate Suckers

1 pound Guittard's coating and melting chocolate, any color or flavor
sucker sticks
sucker bags, if desired

I like to use Guittard's coating chocolate as it is made especially for this purpose, and it tastes pretty good, too. Chocolate chips do not work as the formula is different. Place the chocolate in a very dry batter bowl, making sure that there is not even one drop of water present. Microwave on high for 1 minute, and then stir with a very dry spatula. Microwave another 20-30 seconds, or until the chocolate has melted but do not over-heat it as it will burn. Stir it well to make sure everything has melted and then pour it into the molds. Place them in the refrigerator or freezer to harden the chocolate, and then invert. If it does not slide out easily, put it back into the freezer. It will come out when it is cold enough and the larger molds such as the boxes take the longest.

Recipe created 1996-10-26.

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