This pastry chef has made chocolate molds of everything from Ferris wheels to the Eiffel Tower. Get his tips for at-home candy-making. Advertisement Advertisement ...

Stir until combined. Boil until candy temperature registers 305 degrees on a candy thermometer. Remove from heat and fill greased lollipop molds with the liquid. Place lollipop sticks in.

Lay out chocolate lollipop molds. Place lollipop sticks into each cavity. Melt bittersweet chocolate in a double boiler or in a metal bowl set over a saucepan of simmering water.

To make these lollipops, start by melting chocolate. Then temper the chocolate, which simply means melting it at 40 degrees Celsius and then quickly lowering the temperature to 29 degrees.