For the coating chocolate (as your choice), here I used the following.
150g milk chocolate
80g white chocolate
1. Sift flour, flour, baking soda, baking powder and salt together and set aside. Pre-heat the oven to 180℃ degree.
2. In a medium bowl, add egg yolk, milk, sugar and melted butter and beat well until smooth.
3. Add sifted flour mixture and mix well using a rubber spatula.
4. Then, add egg white (beaten stiff) and mix with a rubber spatula.
5. Spray non-stick cooking spray on your pops pan and spoon the butter into the pops pan (the one with no holes). Don't hesitate to fill well. You can even mound a bit over the top. Cover the top half of the pan and fasten the clasp / included in the mold set.
6. Place to the oven and bake for about 18 mins. Let it cool about 5 min before removing the cover of the pan.
7. Melt the chocolate in the hot water bath (@55℃). I used this "Flexible Silicone Prep Bowls" to melt the chocolate and I love it! I highly recommend it. I add a little bit of cocoa butter (1% of the chocolate you use) so that the chocolate is more shiny.
8. Dip each stick in the chocolate ( about 1cm) and then insert in the cake pop. Do the same for all. Leave them in the fridge until they hold well (about 15 to 30 mins).
9. Now dip each cake pop in the melted chocolate. Cover the whole cake pop using a spoon if necessary. Remove the excess chocolates by turning gently the pop over the bowl.
10. Place the pops on the cake pop stand (I used a styrofoam to make stand and dry. Decorate your pops before the chocolate sets.