-Safflower oil
2    Plastic 6-count lollipop mol
8 oz Imported white chocolate
8 oz Imported bittersweet chocola
12    Lollipop sticks
12    Red cellophane bags (optiona
12    Gold ribbons (optional)

Lightly oil lollipop molds. In small bowl set over saucepan of simmering
water, stir white chocolate just until melted and smooth. Remove bowl from
over water. In another small bowl set over same saucepan of simmering
water, stir bittersweet chocolate just until melted and smooth. Cool
chocolates slightly. Drizzle small spoonful of white chocolate into bottom
of each mold. Drizzle small spoonful of bittersweet chocolate over. Using
toothpick, swirl chocolates slightly to marbleize. Repeat layering of
chocolates and swirling until molds are filled. Insert lollipop sticks into
groove in molds and rotate sticks to coat with chocolate. Gently tap molds
on work surface to release air bubbles. Refrigerate lollipops until very
firm, at least 3 hours or overnight. Refrigerate cookie sheets until
chilled. Invert molds onto chilled cookie sheets. Gently bend corners to
release lollipops (it may be necessary to let molds stand 30 seconds and
then repeat bending). If desired, insert each lollipop into cellophane bag
and tie decoratively with ribbon. (Lollipops can be prepared 3 days ahead.
Cover tightly and keep refrigerated.)