As delicious as they are fun, these Fat Poky chocolate breadsticks make for a great kitchen project for the kids, and the older kids!






Skill level

Average: 1.3 (370 votes)


  • 375 g dark chocolate buttons
  • 375 g white chocolate buttons
  • 2 125 g packets plain dry breadsticks (grissini)
  • assorted sprinkles

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 1 hour

  1. Place the dark chocolate in a heatproof jug and microwave on high for 1 minute, and then for further blasts of 30 seconds until completely melted. Depending on your microwave, it may take 3-4 minutes to melt completely. Repeat for the white chocolate.
  2. Line a baking sheet with baking paper. Pour the chocolate into a small glass and dip the ends of a bread stick into the chocolate. Shake off any excess chocolate and lay the bread stick on the baking sheet to harden. Repeat for the remaining bread sticks, topping up the glass with chocolate every 3 breadsticks or so, so that it maintains a consistent level.
  3. Before the chocolate hardens, scatter the bread sticks with sprinkles and then leave for a further 20 minutes or so, to harden to the touch (they will harden completely after about 1 hour). Pack the Fat Pocky into a container for transport.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.