Lollipop moulds

With our chocolate lollipop moulds you can make chocolate lollies on a stick that go down well at children's birthday parties, in an Easter basket or in a St Nicholas sack. This category has 9 moulds, from a simple round lolly to bunnies, a snowman and Santa. You will find every other design among our chocolate moulds.

Which lollipop moulds do we stock?

• Round and versatile: the round lollipop mould with 10 pieces, plus chocolate-bar lollies in a round and a classic version with 8 per mould. They are ideal for decorating with colours, nuts or sprinkles.
• For Easter: the little bunny and the Speedy bunny.
• For Christmas and St Nicholas: Santa, the snowman and the Christmas lollipop mould with 8 pieces.
• For Valentine's Day and Mother's Day: the heart lollipop mould with 8 pieces.

Tips from our kitchen for perfect chocolate lollies

The mould must be clean and completely dry, as a single drop of water is enough to make chocolate thicken. Polish the cavities with soft cotton wool before filling and your lollies will come out glossy. Then temper the couverture; our guide Tempering couverture and chocolate correctly walks you through each step. Well-tempered couverture shines, snaps cleanly and releases easily from the mould.

Fill the cavities to the brim, tap the mould on the worktop so air bubbles rise, then insert the stick. Give it one turn so it is coated all round. For larger shapes, add an extra dab of couverture where stick meets chocolate. Leave to cool until the lollies come away from the edges, then turn them out. Suitable sticks are among our cake pop sticks, and for gifting there are clear bags.

Frequently asked questions

Which chocolate is best for lollies?

Couverture chocolate, because it is fluid enough and, once tempered, sets with shine and snap. Children usually prefer milk or white couverture. If you want to learn to temper with confidence, our couverture tempering course in Adliswil is a good place to start.

Why won't my lollies come out of the mould?

Usually the couverture was not properly tempered or has not cooled enough. Well-tempered chocolate contracts slightly as it cools and almost drops out by itself. A short spell in the fridge helps; leave it there too long and condensation forms on the surface.

Are there larger designs?

Hollow bunnies, St Nicholas figures and other characters are among our figure moulds.