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Print this Recipe    Lollipops 05

Chocolate Lollapoloozas

1 cup unsalted peanuts
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1/4 cup water
1/2-ounce unsweetened chocolate, chopped into 1/4-inch pieces
12 ounces semisweet chocolate, chopped into 1/4-inch pieces

Preheat the oven to 325 degrees. Toast the peanuts on a baking
sheet in the preheated oven for 1 minute. Cool to room temperature.
Process the peanuts in the bowl of a food processor fitted with a
metal blade until finely chopped, about 8 to 10 seconds. Set
aside.Heat the sugar, cream of tartar and water in a 1 1/2-quart
saucepan over medium-high heat. When hot, stir with a whisk to
dissolve the sugar. Bring to a boil. Boil the mixture, stirring
often, for 8 to 10 minutes, until the mixture takes on a light
honey color. Remove the pan from the heat. Add the unsweetened
chocolate, and stir gently (and carefully, this is very hot stuff)to
incorporate.One at a time, dip 1-inch of one end of each popsicle
stick into the hot sugar mixture. Divide the dipped stick onto 4
nonstick baking sheets, leaving lots of space between sticks. Use
a metal spoon to stir the mixture for 3 to 4 minutes, until it
begins to get very syrupy in texture (even though I said texture,
that doesn't mean you can touch, it's still too hot to handle at
this point). Pour a full tablespoon of the sugar mixture over the
dipped ends of each stick, allowing the mixture to flow into a
round lollipop like shape.Allow the chocolate lollipops (that's
right, they're not lollipaloozas yet) to harden at room temperature.

Heat 1-inch of water in the bottom half of a double boiler over
medium heat.With the heat on, place the semisweet chocolate in the
top half of the double boiler. Use a rubber spatula to stir the
chocolate until completely melted and smooth, about 3 minutes.
transfer the melted chocolate to a 1-quart bowl. Place the chopped
peanuts on a baking sheet. Grasp (or perhaps you would prefer to
hold) a chocolate lollipop by the stick end and dip the hardened
sugar end into the chocolate to completely cover. Allow excess
chocolate to drip off before sprinkling chopped peanuts on both
sides to cover the chocolate. Place the lollipalooza on a baking
sheet. Repeat with remaining lollipaloozas. Refrigerate to harden
the chocolate. Store in a tightly sealed plastic container in the
refrigerator until ready to serve.

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