Add a few centimetres of water to a small saucepan, set on the hob over a medium heat and bring up to the boil.
Put the chocolate in a small heatproof bowl, using separate bowls for different colours of chocolate - a sturdy pyrex one is ideal.
Once the water in the pan is boiling, set the bowl on top ensuring the base doesn't actually touch the water.
Turn off the heat and allow the chocolate to melt gently, stirring as it does so. If the chocolate has been finely chopped this should only take a minute or so.
Pierce the centre of each apple, just next to the stalk, and insert a lolly stick in deep so that it feels firmly embedded. Line a baking sheet with a piece of greaseproof paper and spread the apples out on it.
Use a teaspoon to drizzle thin trails of chocolate around each apple, using the lolly stick to twirl the apple to get an even coating all over.
Set back on the tray and repeat with the other apples. Set aside somewhere cool to set.
Cook's tip: Whilst melting dark and milk chocolate is pretty easy, and can be done in the microwave if you prefer, melting white chocolate is a little trickier. It is more prone to 'seizing', which means turning grainy and splitting slightly. By chopping the chocolate into small lumps it will melt much quicker and not need any direct heat source. This will minimize the risk of overheating. White chocolate is not easy to melt in a microwave as you have little control over the direction of the heat source.
*All information included in this recipe has been provided by Pink Lady® apples.