Few confections exemplify the remarkability of a single ingredient better than lollipops do chocolate. Besides water, no other ingredient transforms from solid to liquid to solid without degrading, an attribute that makes chocolate lollipops a tasty study in food science. Chocolate's versatility stems from its unique combination of fat, sugar and protein molecules. When exposed to heat, the molecules rearrange to allow molding and shaping; when cooled, they rearrange again to return to a solid that inhibits molding and shaping. The short time chocolate spends as a liquid is when lollipops form, and the most important part of the lollipop-making process.
Melt the chocolate or chocolate confectionery wafers in a mixing bowl set on top of a pot of simmering water. Remove the bowl of chocolate when about 3/4 of it has melted. Continue to stir until completely melted.
Scoop up a spoonful of chocolate and pour it into one of the lollipop mold cavities. Continue to pour in chocolate until there is only about 1/16-inch of the cavity left empty at the top.
Tap the lollipop mold against your working surface to force the air bubbles out of the chocolate.
Slide the spatula over the back of the mold to create a smooth back surface for the lollipop.
Insert the lollipop stick into the long, thin cavity in the mold below the lollipop cavity. About three-quarters of the stick will set in the thin cavity and about one-quarter will be in the chocolate.
Spoon a small amount of chocolate over top of the one-quarter of the stick in the chocolate shape to cover.
Repeat the above steps to fill the remainder of the lollipop cavities in the mold. Place the mold in the refrigerator on a level surface and let the chocolate firm for about 15 to 20 minutes for medium-size lollipops and 25 to 30 minutes for large lollipops.
Cover your working surface with a piece of wax paper. Remove the mold from the refrigerator and carefully flip the mold over onto the parchment paper. Tap each lollipop gently to loosen the chocolate from the mold.