Small sponge balls covered with chocolate that look like lollipops. Have fun decorating them with your creative ideas!
Photographed by Takeshi Noguchi
Calorie count is for a piece
Excludes time spent chilling in the refrigerator and time spent allowing the chocolate to set.
Ingredients (Makes 10)
- 2 milk chocolate bars (110 g)
- 100 g sponge cake (store-bought)
- 50 g candied orange peel
- 50 g almonds (raw)Note
You can also substitute roasted almonds. In that case, there is no need to roast them while preparing the recipe.
- Milk chocolate (for coating), as neededNote
About 300 g should be enough to easily dip the sponge cake.
- Sliced almonds, as desiredNote
Thicker slices are better. Pre-roast in a 150°C oven until fragrant.
- Chocolate pen, as desiredNote
Dark chocolate, white chocolate, and/or any other desired color(s). Place in approx. 40°C water to melt.
- Small ball-shaped chocolates, as desired
- Sliced almonds, as desired
Finely chop the chocolate.
Roast the almonds in an oven at 150°C for 10 min, then coarsely chop.
Finely chop the candied orange peel.
Place the chopped chocolate in a bowl. Boil water in a pot and place the bowl on top to create a double boiler and melt the chocolate.
Boil the water in a pot that is smaller than the bowl. Stabilize the bowl on top of the pot and heat it with the steam from the boiling water.
In a separate bowl, break the sponge cake into small pieces by hand.
Add the candied orange peel, almonds, and melted chocolate.
Massage together thoroughly by hand.
Using thin rubber gloves will make this step easier.
Divide the mixture into 10 portions (about 30 g each) and roll each into a ball by hand. Wrap in plastic wrap and let chill in the refrigerator for about 30 min.
Press a lollipop stick deep into the center of each.
If you'd like to draw bear faces on the lollipops (as shown second from the left in the top photo), cut two slits into the lollipops and insert two sliced almonds to serve as ears. Carefully press the almonds fairly deep into the lollipops to ensure that they don't fall out.
Finely chop the chocolate for coating and melt in a double boiler as before. Dip the lollipops in, then place onto parchment paper to cool and set.
Use the white chocolate pen to draw the outer part of the mouth. Press the small ball-shaped chocolates on for the nose.
Use the dark chocolate pen to draw on the eyes and the details of the mouth, then let rest until set.
For lollipop sticks:
Use paper sticks about 11 cm long and about 4 mm in diameter.