As a subject matter expert in the field of confectionery and culinary arts, I can provide you with a detailed answer to your question.

Chocolate, when used in the context of drying, typically refers to chocolate that has been melted and then spread or dripped onto a surface to create a design or shape. The drying time for chocolate can vary depending on several factors, including the thickness of the chocolate layer, the temperature of the environment, and the humidity.

Generally, a thin layer of melted chocolate will dry within about 20 minutes to an hour at room temperature. However, if the chocolate is thicker or if the room is cool, it may take longer to dry completely. To speed up the process, you can use a fan to circulate air around the chocolate, or you can place the chocolate in a cool, dry place, but not in the refrigerator as condensation can affect the texture.

It's important to note that chocolate doesn't dry in the same way as water does; it sets as it cools and hardens. Once it has hardened, it is considered "dry" for practical purposes.

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If you are just talking about using regular lollipop molds, they should firm up in the fridge easily within 10-15 minutes. The thicker the layer of chocolate, the longer it will take for the melted chocolate to set. If you are in a mad rush, you can even use the freezer.read more >>