Hearts lollipops

Ingredients:

• 24 small candy canes
• 250 g chopped white chocolate
• Holiday-themed sprinkles or crushed candy canes, for decoration
• Special equipment: baker's twine (kitchen twine), 12 plastic lollipop sticks, and a pastry bag or zip-lock bag

Preparation:

1. Preheat oven to 110°C and line 2 baking sheets with parchment paper.
   
   Place three lollipop sticks on one of the baking sheets. Place two heart-shaped candy canes around each stick, making sure the stick touches the inside of both candies at the top and bottom of the heart.
   
   Heat for 3 to 4 minutes, until the candy canes are slightly soft and pliable, but not very hot.
2. Using your fingers, pinch the candy canes together, securing them to the stick at the top and bottom. Gently fold the outer edges of the candies outward to widen the heart shape. Cool completely on the baking sheets.
   
   Repeat with the remaining candy canes and sticks, using a second baking sheet and alternating them while the remaining hearts cool.
3. Once all the hearts are cooled and ready, place them on a work surface along with parchment paper. Place the white chocolate in a bowl and melt in the microwave at 50% power, stirring every 30 seconds for 1 to 2 minutes.
4. Fill a pastry bag with melted chocolate and pipe it into the center of each heart, spreading it out to the edges with a small spoon or spatula. Sprinkle with decorations. Allow the candies to harden completely at room temperature or in the refrigerator.
5. Make candy cane hearts without the sticks and let them cool. Tie decorative ribbon around the top of the heart, then drizzle with white chocolate and decorate.