MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Valentine Lollipops
Categories: Desserts, Candies
     Yield: 12 Servings

          Safflower oil
     2    Plastic 6-count lollipop
          - molds
     8 oz White chocolate
     8 oz Bittersweet chocola
    12    Lollipop sticks
    12    Red cellophane bags (opt)
    12    Gold ribbons (opt)

 Lightly oil lollipop molds. In small bowl set over
 saucepan of simmering water, stir white chocolate just
 until melted and smooth. Remove bowl from over water.

 In another small bowl set over same saucepan of simmering
 water, stir bittersweet chocolate just until melted and
 smooth. Cool chocolates slightly. Drizzle small spoonful
 of white chocolate into bottom of each mold. Drizzle
 small spoonful of bittersweet chocolate over. Using
 toothpick, swirl chocolates slightly to marbleize.

 Repeat layering of chocolates and swirling until molds
 are filled. Insert lollipop sticks into groove in molds
 and rotate sticks to coat with chocolate. Gently tap
 molds on work surface to release air bubbles.

 Refrigerate lollipops until very firm, at least 3 hours
 or overnight. Refrigerate cookie sheets until chilled.
 Invert molds onto chilled cookie sheets. Gently bend
 corners to release lollipops (it may be necessary to let
 molds stand 30 seconds and then repeat bending).

 If desired, insert each lollipop into cellophane bag and
 tie decoratively with ribbon. (Lollipops can be prepared
 3 days ahead. Cover tightly and keep refrigerated.)

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