Halloween lollipops made of chocolate

Polish the cavities of the lollipop chocolate mold with some cotton wool or kitchen paper. It sounds unimportant, but it is our most important trick: only in a clean, polished mold do the lollipops get a nice shine and release easily later on.

Temper the couverture. Only tempered chocolate contracts slightly as it sets, which lets it release from the mold, gives it a glossy shine and a clean snap when you bite into it. Whether milk, white or dark is entirely up to you!

Sprinkle Halloween sprinkles or sugar decoration onto the bottom of the cavities. Remember: whatever ends up at the bottom will later be the front of your lollipop.

Place the sticks into the grooves of the mould so that they reach well into the middle of the cavities.

Fill the tempered chocolate into a piping bag and pipe the cavities full. Then tap the mould gently on the work surface a few times, so small air bubbles rise to the top and the chocolate spreads evenly.

Prefer a monster face instead of sprinkles? Then gently press a sugar decoration into the still soft chocolate.

Place the mould in the fridge for about 20 minutes. As soon as the chocolate visibly pulls away from the edge, simply turn the mould over and let the lollipops fall out.

For a colourful edge, dip the firm lollipops sideways into tempered chocolate and turn them once all the way round.

Roll the edge straight away in Halloween sprinkles while the chocolate is still wet, then lay the lollipops on baking paper to set.

Finally, use a small dab of chocolate to stick sugar decoration or candy eyes in the middle. Let it set briefly, and your Halloween lollipops are ready!