Place the chocolate in a heatproof bowl and melt it gently using a double boiler or short bursts in the microwave, stirring until smooth and glossy. The chocolate should feel silky and have a pleasant sheen.
Using a small spoon or piping bag, dollop a spoonful of melted chocolate into each cavity of a cake pop mold or shape the mixture by hand if not using a mold. Add a mini candy or a splash of flavored syrup as a surprise inside each ball, then cover with more chocolate to seal.
Quickly insert a cake pop stick into each chocolate-covered ball at a slight angle. Gently tap off any excess chocolate around the stick to help it stay secure. Place the formed pops on parchment paper or a cooling rack.
Transfer the tray or rack to the fridge and chill for about 30 minutes, allowing the cake pops to firm up and become easy to handle.
Once chilled and firm, dip each cake pop into the remaining melted chocolate, swirling gently to coat evenly. Tap off excess chocolate and place back on parchment paper or a rack.
Decorate the coated cake pops immediately with sprinkles, edible glitter, or tiny candies while the coating is still wet, so they stick well and look festive.
Allow the decorated cake pops to set at room temperature or in the fridge until the chocolate is firm and shiny, about 15-20 minutes. They are now ready to serve and enjoy!
