Barry Callebaut White Chocolate Compound, chopped, 150 grams
Dried Cranberries, chopped, 25 grams
Roasted Whole Almonds, chopped, 25 grams
Pumpkin Seeds, 25 grams
Place the white chocolate in a stainless mixing bowl and put on top of a pot in simmering water, then off the heat.
Spoon circles melted of white chocolate onto greaseproof paper. Insert the lollipop sticks into the middle of the chocolate.
Sprinkle the wet chocolate with dried cranberries, chopped roasted and pumpkin seeds.
Put in the fridge to set.
Carefully peel the lollipops from the greaseproof paper, being sure not to pull the stick away from the chocolate. If desired, paint decorative designs on the plain side of the chocolate with your choice of cocoa butter-based food color or use chocolate transfer sheet.