Chocolate Fish Lollipops Recipes

HOMEMADE SWEDISH FISH CANDY

Steps:

• Combine the dry ingredients. Stir the flavored and unflavored gelatin in a saucepan until well incorporated.
• Add 1/2 cup cold water to the gelatin mixture and stir vigorously with a wooden spoon or spatula. The gelatin should clump up into a large, messy ball.
• Move the saucepan to the stove set heat to medium or medium-low heat. Stir the mixture until it has melted back into liquid form. Be sure to constantly stir the mixture so that it does not burn.
• As soon as the mixture has completely liquefied, remove it from the heat. Using a small spoon, scoop the mixture into the molds, gently tapping the mold each time on the counter top to get the mixture to into each crack of the fish mold.
• Put the filled mold into the freezer for about 15 minutes. This will freeze the mixture enough for you to easily remove the fish from their molds.
• Remove the Swedish fish and enjoy. Take the fish mold out of the freezer and remove the fish before they have had a chance to thaw. If you wait too long, the fish will be harder to remove. Let the fish sit at room temperature for a little while to defrost, and then enjoy.

CHOCOLATE LOLLIPOPS

Steps:

• The mold shapes used were bats, witches, gravestones, ghosts and skulls. You can use any molds to make chocolate lollipops.
• To make the lollipop: Pour any of the tempered chocolates directly into the molds, filling them to the top. Tap the molds against the work surface to release the air bubbles. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops.
• If you do not have any lollipop molds, you can use Play-Doh modeling clay to make your own molds. Roll fresh Play-Doh into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Use a sharp paring knife to cut shapes from the Play-Doh. Remove the cutout leaving the homemade mold. Spray the inside edge of the Play-Doh with vegetable cooking spray. Pour the chocolate into the cutout space. Insert the lollipop sticks and let cool completely before removing the Play-Doh. When finished, the Play-Doh can be saved and reused for another day.

CHOCOLATE LOLLIPOPS

Steps:

• If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops. If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day.
• How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHOCOLATE SEASCAPE

Steps:

• For the Base: Place a piece of the bubble wrap, bubble side up, on your work surface. Using a large spoon or ladle, randomly drizzle white and bittersweet chocolate onto the plastic. Using an offset spatula, spread the two drizzled chocolates evenly, creating a marbled effect. You can make the base whatever size and shape you'd like it to be, however make sure it is at least 1/4-inch thick. Place in the refrigerator. For the Fish Mold: If you would like your chocolate fish to be painted on the outside, start by mixing together a few tablespoons of the cocoa butter with a small amount of powdered food coloring, making as many colors as you'd like. (Please note: The easiest way to work with chocolate paints is to store them in a yogurt machine to keep them warm.) Using a paintbrush, paint the inside of the mold, applying color wherever you are inspired to do so (eyes, fins, etc.) and let dry. Using a ladle, fill the fish mold or shell with white chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated with chocolate. Wipe the lip of the mold clean, and place it upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the lip clean again with a paring knife. This is very important because once the chocolate sets, it will shrink or retract from the sides of the mold, and a clean edge will prevent it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Once the chocolate has hardened, remove it from the mold, glue the two halves together with chocolate and let harden. Repeat with as many fish molds or shells as you like. For the Seaweed and Sea Grass: Make 2 cornets and fill 1 with bittersweet chocolate and the other with white chocolate. Draw some seaweed onto parchment paper using bittersweet chocolate then repeat the same technique with the white chocolate, painting over the bittersweet. Use this same technique to draw sea grass. When the chocolate sets, peel off the parchment paper, and reserve for assembly. For the Coral: Place large ice cubes in a tall, round plastic container. Pour the untempered bittersweet chocolate over the cubes and let set until the cubes have completely melted. Remove the chocolate from the container, drain off, and discard the excess water. For the Final Seascape: Arrange the pieces as you would like on the bubble wrap base and "glue" them down using the melted chocolate. If you place all of the pieces in the refrigerator first, the sculpture will set faster, as the cold chocolate will cause the "glue" to harden and set quickly.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
• How to Make a Cornet (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.

OLD-FASHIONED LOLLIPOPS

Steps:

• Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

CHOCOLATE COVERED FISH

Steps:

• Put chocolate chips in a microwave safe bowl.
• Microwave for one minute, stirring every 25 seconds. Do not let the mixture burn.
• Dip fish in chocolate mixture and coat well. Remove excess chocolate from fish.
• Put on a cookie sheet lined with wax paper and sprinkle with nonpareils if desired.
• Let cool about 30 minutes and ENJOY!

CHOCOLATE FISH LOLLIPOPS

Steps:

• Melt chocolate in a double boiler over simmering water stir in cereal. Fill each cavity of the mold three-fourths full. Press a lollipop stick into the chocolate top with a small amount of chocolate. Place in the freezer until firm, about 15 minutes. Remove from mold.© Copyright Reiman Publications, 1993-1997