Roughly chop the chocolate. Melt au bain-marie in a bowl that fits snugly over a pan of gently simmering water. Make sure the bowl does not touch the water.
Peel the kiwis. Cut the base away and slice the kiwi into 2, thick, evenly sized slices. Insert the lolly sticks halfway into the kiwi.
Dip de kiwi lollies in the melted chocolate. Place them in a container or mug. Place briefly in the fridge to firm up.
Tip: You can also put the lollies in the freezer for 2-3 hours, for kiwi chocolate ice cream!
