Rooster on a Stick

Directions

1. 1

   Step 1

   

   Divide the chocolate into small, distant pieces. Cut the edible gold leaf with scissors to get tiny pieces too. Don't forget about the rooster molds, and take matches or sticks to hold the roosters more conveniently. If you get a special kitchen thermometer, you'll definitely handle the cooking.

   TipPrepare the rooster molds and sticks in advance. Finely chop the chocolate for even melting. Cut the gold leaf into small pieces. Use a confectionery thermometer for precise temperature control.

2. 2

   Step 2

   

   Measure out a little less than half of the chocolate, put it in a bowl, and melt it in a warming drawer. You can also set up a water bath: who doesn't love a bath? Just don't forget to stir with a spoon, otherwise black coals will remain from the white chocolate – who will eat such roosters?

   TipTake 150 g of white chocolate and melt it in the microwave in 10-second pulses or in a water bath to a temperature of 38–40 °C, stirring constantly.

3. 3

   Step 3

   

   Add the remaining chocolate to the melted mass and mix well with a spoon. Everything should dissolve and soften, become thick and warm, but without lumps.

   TipAdd the remaining 100 g of chocolate to the melted mass. Stir thoroughly until the pieces are completely dissolved and a smooth, homogeneous mass is obtained.

4. 4

   Step 4

   

   Pour half of the chocolate into a smaller container. Add drops of colored liquid there: it's better to take red so the roosters come out festive and bright. Mix well, otherwise white stripes will remain – it won't look nice.

   TipDivide the mass into two equal parts. Add red coloring to one part and mix until the color is even.

5. 5

   Step 5

   

   Insert matches or sticks into the special holes in the lollipop mold. This must be done immediately, without delay, and only then fill the molds with chocolate. Pour red into half, and white into the rest. Be careful and make sure it doesn't spill over the edge! Tap the mold on the table several times, shake it a little so the bubbles disappear.

   TipPrepare the molds. Place the lollipop sticks in the special slots of the mold so they are immersed in the future chocolate. Fill some molds with white chocolate, and the second part with colored chocolate, leaving 1–2 mm from the edge. Tap the mold on the table several times to release air bubbles and distribute the chocolate evenly.

6. 6

   Step 6

   

   Place in the refrigerator for 30–40 minutes. Just make sure not to confuse it with the freezer, otherwise the roosters will become gray and tasteless. When the candies harden and set, remove them carefully, don't break them.

   TipPlace the mold in the refrigerator until the chocolate is completely set. This usually takes about 30–40 minutes. Do not put it in the freezer – a sharp temperature change can cause the chocolate to lose its shine. When the chocolate is completely set, carefully remove the figures from the mold. Act carefully so as not to break the thin details.

7. 7

   Step 7

   

   Lay the white roosters before you and cover them thoroughly with gold pieces. Don't leave any gaps so they look smooth and festive.

   TipTake the uncolored roosters and apply edible gold coloring to them. The red roosters can be set aside for now.

8. 8

   Step 8

   

   What a wonderful miracle and amazing marvel? The chocolate roosters turned out bright, sweet, tastier than foreign koloboks on a stick! You can have them with tea or give them to children at a holiday: what joy it will be!

   TipServe the finished candies with tea or pack them in transparent bags and give them to loved ones.