Autism Awareness Lolly Project

By Bob Sherman

Themed chocolate lollys are a popular fund raiser item. Since April is Autism 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.

Although multiple color puzzle pieces are usually associated with Autism awareness, I used milk chocolate. These may have looked better in colored chocolate, but the taste of milk or dark chocolate is far more popular. These may of course be made in different chocolate colors, but more people will enjoy eating them more if you stay with Milk or Dark chocolate.

I am a firm believer that fund raisers are most successful when you provide a quality product at a fair price. 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.

Chocolate
 I prefer to use chocolate wafers designed for home 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.
  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
Spoon the chocolate into the mold cavities. Grasp the mold and bang it against the counter top to release any trapped air bubbles.


Step 3
Insert the lolly sticks and roll them to coat the back of the stick.

Allow the chocolate to air harden before proceeding.


Step 4
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 5
To finish these insert in a bag and tie with a twist tie.

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 common chocolate making 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 use. Products may be made and sold using this idea royalty free.

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