In a silicone lollipop mold, arrange lollipop sticks. Set aside.

Combine granulated sugar, corn syrup, and water in a saucepan over medium-high heat. Stir until sugar dissolves, then stop stirring.

With a pastry brush, brush down the sides of the pan with water.

Bring to a boil. Boil without stirring until syrup reaches 300° F (150° C) on a digital thermometer.

Remove from heat. Swirl in the watermelon flavoring and pink gel food coloring.

Carefully pour hot sugar mixture into prepared mold.

Set aside and allow to cool completely, about 15 minutes. 

Pop lollipops onto a small tray lined with parchment or a silicone baking mat.

In a small, microwave-safe bowl, microwave chocolate on medium power, stirring every 15-20 seconds, until completely melted. Scoop 1-2 tablespoons of melted chocolate into a piping bag fitted with fine-point round tip. Tint remaining chocolate with green oil-based food coloring.*

Working quickly, dip the top half of each lollipop in the chocolate. Place on silicone mat allow chocolate to harden.

Pipe a decorative white line underneath the green chocolate portion.

Melt dark chocolate in a small, microwave-safe bowl. With a food-safe paintbrush, or a fine piping tip, paint or pipe a few “seeds” on the pink part of each watermelon lollipop.

Return to silicone mat and allow chocolate to set completely.

Wrap watermelon  lollipops in individual cello bags or layer between sheets of parchment in an airtight container. storage container. Store at room temperature for up to 1 month.