Ingredients:
Modeling Chocolates
9 1/2 ounces(250 grams) dark chocolate, melted
1/3 cup(105 grams) light corn syrup
Lollipops
1/2 cup(105 grams) light corn syrup
1 1/3 cups(270 grams) granulated sugar
1/3 cup(75 grams) water
1/4 cup(< 1 gram) cream of tartar
1/4 teaspoon(about 1 gram) candy flavoring of your choosing
Food coloring, as desired
Directions:
Make the modeling chocolate: In a medium bowl, combine the melted dark chocolate and corn syrup until well combined and no streaks remain.
Prepare a large piece of plastic wrap, and transfer the mixture to it and wrap it tightly. Let it rest until firm and pliable, 20 to 30 minutes. The modeling chocolate is now ready to be used however you like—for this recipe, divide it into small balls about ½ teaspoon / 5 grams each.
Place each ball on one end of a lollipop stick. Place the sticks into the center of the lollipop mold, so that the chocolate is in the center.
In a medium pot, layer the corn syrup, granulated sugar, and water (in that order). Stir the mixture with the probe of your digital thermometer (or the handle of a wooden spoon) to break up any dry pockets or clumps of granulated sugar, but the goal is to only stir enough to evenly combine the ingredients, and no more.
Bring the mixture to a boil, then add the cream of tartar. Continue to cook this mixture over medium heat (not stirring) until the mixture reads 310°F/155°C on a thermometer.
Remove the pot from the heat, and gently stir in flavoring and food coloring to combine.
Carefully pour the sugar syrup into the prepared lollipop molds, filling to the top. Let set at room temperature until cool and firm, 2 hours. Unmold the lollipops, and wrap in cellophane or wax paper. Store in an airtight container for up to 3 months.