---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Holiday, Chocolate
       Yield: 12 Servings
            -Dorothy Cross TMPJ72B
            -Safflower oil
       2    Plastic 6-count lollipop mol
            -(available at many cake and
            -candy supply stores)
       8 oz Imported white chocolate
            -(such as Lindt or Callebaut
       8 oz Imported bittersweet chocola
            -(such as Lindt or Callebaut
      12    Lollipop sticks
      12    Red cellophane bags (optiona
      12    Gold ribbons (optional)
   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.) COMMENTS: Kids will love taking these
   treats to school. Two plastic lollipop molds, each containing six 2-inch
   heart-shaped depressions, are needed to make these simple candies. Im-
   ported chocolate can be used instead of bittersweet chocolate. Reformatted
   by: CYGNUS, HCPM52C