Please help we are trying to make chocolate chip lollipops with half milk chocolate and half semi sweet chocolate chips for kids and when we take them out (that's another question below) and they cool they aren't hard. We aren't adding any oil to them (we were but they were like fudge then).

Question 2. We put them in the freezer until frosted so they release, like I have read but then they sweat really badly. We get them dry but this doesn't seem right to me. We place them on wax paper, any suggestions?

What kind of chocolate are you using? It sounds like it's out of temper. If you're using real chocolate, you need to temper it in order for it to set up hard.

It is possible to use chocolate chips without tempering them, but it sounds to me like you may be overheating them which really messes with their stability.

My advice would be to use candy melts or confectioners coating chocolate. Or, start fresh with the chocolate chips but heat them more gently.

You don't need to place them in the freezer. The refrigerator will be fine. How long they need to be chilled depends on how hot the chocolate is and how thick your molds are.

Even refrigerated, the chocolate will have a little condensation on them when you unmold them. Just let them air dry. Don't touch them when they're wet or you'll make fingerprints.

Good luck!

I didn't mean real vs. imitation chocolate - I meant real chocolate with cocoa butter vs. candy melts/confectioners coating where the cocoa butter has been replaced with a more stable fat that doesn't require tempering.

I forgot to mention that chocolate chips are made so that they don't melt easily. That's how they stay intact in cookies. So, you need to heat them very gently, but be patient.

It's tricky to temper chocolate chips. And if you have no experience tempering chocolate, now is not the time to try it.

I have to log off for the night. Good luck with your lollipops!!