Round sponge, covered with chocolate and made into a lollipop shape. Have fun decorating it 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 chocolate bars (milk) (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.
- Coating chocolate (milk), 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 and keep liquid.
- 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.
It's best to bring water to a boil in a pot somewhat smaller than the bowl. Place the bowl solidly on top of the pot and heat it from below with the steam produced by 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.
A thin rubber glove properly fitted for your hand size can 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 drawing bear faces onto the lollipops (shown 2nd from the left in the photo), cut slits into the lollipops in 2 places and insert 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 coating chocolate 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 on the outer parts of the mouths. Press the small ball-shaped chocolates on to make the noses.
Use the dark chocolate pen to draw on the eyes and the details of the mouths, then let rest until set.
Paper sticks about 11 cm long and about 4 mm thick.