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pound you will get about 16 lollipops or 32 bite size candies from a pound of chocolate.

I have discovered that the standard size molds with all the cavities being used will require about 1/3 to 1/2 pound. So don't be shy about starting with 1 pound since it will not be wasted!

Let me interject a small secret here. Put your cell phone or your regular phone on voice mail or answering machine because this is not a project that will allow you to have tons of interruptions.

If you are using a microwave for chocolate melting and handling remember that all such containers should be smooth, flexible microwavable plastic, and always be dry. You'll not only get nice looking candy, but the clean up will be very easy.

Either spoon it into the mold cavities, or gently squeeze the chocolate out using a squeeze bottle I have been told this is definitely the easiest. However, as they say in Brooklyn, "Forget about it!" I cannot get the knack of it with these bottles. My daughter Glynis, The Cookie Woman, says the best thing she finds is to melt the chocolate in small dishes in the microwave and then to pour them into good small freezer bags and cut the tip of the end. At this point I am just spooning everything into the molds.

If I want to paint in an eye on my rubber ducks or a different color for the bill or give my roses a different color tint, I will use small brush to give a light swipe to my mold before I pour in the contracting color. I let this "light swipe" of colored chocolate cool on the counter as it will quickly do. I find it I put it in the freezer or refrigerator it will have a tendency to flake off because it is so thin.

Then hold both sides of the mold and tap it lightly on the table top. This will level out the chocolate and remove any air bubbles. If you are making lollipops, now insert the lollipop sticks into the mold, and with your finger "roll" the stick in its mold position. This will coat the stick all the way around with chocolate so the lollipop will not fall off when being eaten.

Put the filled mold into the refrigerator (on a flat surface). Small candies or bite size items will be ready to remove in about 5 minutes; standard larger pieces in about 10. Leaving it in the refrigerator longer than necessary is no problem at all (better too long than not enough!). If you must, you can use the refrigerator instead of the freezer. Some candy makers suggest using a freezer "quick cools" the chocolate and it has the advantages of making it easier to remove

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