Lightly spray the ice lolly moulds with cooking oil
Melt the chocolate over a pan of simmering water or in short 30-second bursts in the microwave, stirring regularly
Once melted, divide the chocolate evenly between 4 bowls
Work quickly to add the flavours: divide the orange zest between the first two bowls, in the third bowl add the ground cardamom and in the fourth bowl the star anise.
Stir each flavour into the melted chocolate and pour the contents of each bowl into separate ice lolly moulds.
In the moulds that have the orange zest flavouring, add the mixed peel to the top of one mould and the white chocolate to the top of the other. In the mould that contains the cardamom top with pistachios and in the final mould containing the star anise, top with freeze-dried raspberries.
Add a lolly stick to each mould.
Place the moulds in the fridge for an hour until set.
Ease the lollies from the moulds and package in lolly bags.
Tie with a ribbon or brown string and write a tag that says 'stir into hot milk'.