Cystic Fibrosis Walk Lolly Project

By Bob Sherman

Themed chocolate lollys are a popular fund raiser item. Since May is Cystic Fibrosis awareness month, I figured it was a good time to create this project article. Since many of the folks tasked with making these for fund raisers are not professional chocolate makers, I have put this free article together to show the process step by step. These are very simple and even beginners can make these easily.

About Color
The Cystic Fibrosis awareness color is purple. Since I had to work within the bounds of availability, the colors used may not be the exact shade of purple, but I matched them as close as possible. These may be made all in purple chocolate, but colored chocolate is white chocolate flavor which is far less popular than milk or dark chocolate. More people will enjoy eating them if you stay with Milk or Dark chocolate.

The simplest way to make these is with just milk or dark chocolate and use the twist tie or ribbon to add the purple. If you are making these plain, skip the steps below marked Color Option. For those who wish to add some color to the chocolate, I have included some optional color ideas which will embellish the chocolates while still providing a rich chocolate flavor.

I am a firm believer that fund raisers are most successful when you provide a quality product at a fair price (so you want these to taste good). You raise funds - and the customers get a product they enjoy (and are happy to buy because of that) - everyone wins.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

I prefer to use chocolate wafers designed for molding chocolate as they do not require tempering. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for this. Regardless of which method is chosen, using the chocolate at 90 degrees F. is optimum.

Double Boiler - See Double Boiler Usage Instructions.

Microwave - A microwave may be used but care must be taken not to overheat the chocolate.

  1. Place the chocolate in a microwave safe bowl.
  2. Heat for 30 seconds. (less time when melting small amounts)
  3. Remove and stir.
  4. Repeat steps 2 and 3 until the chocolate is creamy.
  5. Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Clean Up
Since this article is aimed at people who may be new to chocolate making I need to point out that chocolate molds and other equipment are not dishwasher safe. Placing your chocolate making equipment in a dishwasher will ruin it. Clean up should be done with very warm water which softens the chocolate and makes it easy to wipe off.

Step By Step Instructions

Step 1
The chocolate mold is used without modification, just make sure it is clean and dry.

Step 2 - Color Option
Melt some Orchid wafers with a liberal amount of paramount crystals. Mix until creamy. Spoon the chocolate into your squeeze bottle.

Step 3 - Color Option
This shows one possible decorating idea.

Step 4 - Color Option
Another decorating idea.

Step 5 - Color Option
Another decorating idea.

Step 6 - Color Option
Allow all the painted color to harden before proceeding.

Step 7
Spoon chocolate into the mold cavities.

Grasp the mold and bang it against the counter top to release any trapped air bubbles and level the chocolate.

Insert the lolly sticks into the slots and spin them so the back is covered too - this will keep the chocolate from falling off easily.

Allow the chocolate to air harden on the counter before proceeding - this generally takes 20 minutes or so.

Step 8
Place the mold in your freezer until it de molds easily - in most freezers this will take between 6 and 8 minutes.

Avoid handling the chocolate until it returns to room temperature.

Allow the mold to return to room temperature before reusing.

Step 9
To finish these insert in a bag and tie with a twist tie or curling ribbon.

Step 10
an assortment of designs and packaging.

Step 11
A close up of the painted lollys.

Donation Policy

I realize that by posting this article to the web, some organizations will be on us for donations like pit bulls that smell a meal. Being a socially conscious small business we do what we can, but it is quite impossible for us to donate to them all regardless of how worthy your cause is. I am not trying to be rude here, just stating facts. Please consider this free information our donation to your organization. A full copy of our donation policy may be found here.

Support Free Projects
You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and usage practices as of the time of this writing - originally published in April 2010 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

This article is provided free of charge for personal use. No portion of this article may be reproduced for publication elsewhere without express permission from Bobby's Craft Boutique Inc. with the following exceptions:

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