1. NEVER dip a pop that is not completely chilled. Once you roll your pops refrigerate them in a covered container for at least 3 hours or overnight. When dipping leave, them in the fridge only taking 2-3 out at a time to dip.
2. When tapping off the excess chocolate off the pop, only tap the wrist holding the pop, never tap the actual stick or the pop will drop off.
3. To get really round pops that don’t crack I always double dip. (Make sure the pop has completely dried before re-dipping.) Its more work but the pops just look so much better that it is worth the effort!
Look under “Cake Pops” for more dipping tips 🙂
a little faith and a lot of frosting