These easy rose bouquet chocolate pops are fun, delicious food gift idea for any birthday or holiday.
Easy peasy rose bouquet chocolate pops take minutes to make. Display them in a cute container or box as a food gift idea for Mother’s Day, Valentine’s Day, birthdays, or any day. To display in a container, either tightly fit a Styrofoam block in the container and cover with tufts of tissue paper, or try filling a pot with rocks and use the rocks to prop the roses.
Once again, I pulled out my handy, dandy lollipop silicone mold. The silicone mold comes with lollipop sticks, but I often use my own, because I like longer sticks. The diameter is just a bit bigger than the mold’s sticks, but if you gently press into the grove, they fit just fine.
And now the question: Chocolate vs Candy melts?
I personally prefer using candy melts (a candy with the properties of chocolate) instead of chocolate, because candy melts are a brighter white, are user-friendly, melt easily, and harden quickly. However, you can of course use white chocolate here instead. However, do not melt white chocolate chips directly in the decorating bag, as chocolate gets too hot. Let it cool to the touch before transferring to the decorating bag. To set the chocolate more quickly, refrigerate the pops if you’re using white chocolate instead of candy melts. To color white chocolate green, you must use an oil-based candy color, not regular food coloring.
how to make sprinkle chocolate pops
you will need:
- lollipop silicone mold
- lollipop sticks*
- green candy melts (white chocolate and green oil-based coloring may be used)**
- disposable decorating bag
- flower icing decorations
*The silicone mold comes with small lollipop sticks, so you may not need to purchase additional sticks! I prefer to use my own, which have a slightly bigger diameter, but if you press into the grove, they can fit and work fine.
**See above for tips on using chocolate instead of white candy melts.
what to do:
Fill the decorating bag with green candy melts. Microwave at 70 percent power for 90 seconds, massage the bag, and continue to microwave in 15-second intervals until the chips are about three-quarters melted. Then, massage the bag and use the residual heat to melt the chips until the candy is smooth. If using white chocolate, melt in a bowl, tint with green oil coloring, and then transfer to the decorating bag when it cools enough to handle.
Snip the tip of the bag and pipe melted candy into the silicone mold cavities, overfilling just a bit. Add a stick to each, turning to coat. Top with a flower icing decoration.
Let the candy fully harden (at least an hour, white chocolate will take longer and can be refrigerated). Remove from the mold.
Note that a bag of melted candy fills about six cavities.