MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Valentine Lollipops
 Categories: Desserts, Candies
      Yield: 12 Servings
 
           Safflower oil
      2    Plastic 6-count lollipop
           - molds
      8 oz White chocolate
      8 oz Bittersweet chocola
     12    Lollipop sticks
     12    Red cellophane bags (opt)
     12    Gold ribbons (opt)
 
  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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