Push a lolly or wooden stick into each apple.
Melt the dark chocolate and the white chocolate in separate small bowl over a saucepan of barely simmering water. (Turn off heat once is starts to melt so it doesn’t burn or curdle).
Holding the stick, roll of the apples in the chocolate (you may need to tilt the bowl if you prefer them to be fully covered) then place on baking parchment or straight on the serving platter to set. Repeat with the rest of the apple.
Once the dark chocolate has set, drizzle with white chocolate with a spoon or place in a small piping bag. ( we used one fashioned out of baking paper with the end sniped off.)
Decorate the chocolate apple with stripes of white chocolate.
Decorate with sprinkles or with the pine nuts and sultana and set aside to cool.
Allow to set and then wrap in cellophane or paper bags and tie with a ribbon or string!