- makes 30 serves
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 375 g dark chocolate buttons
- 375 g white chocolate buttons
- 2 125 g packets plain dry breadsticks (grissini)
- assorted sprinkles
Resting time: 1 hour
Instructions
- 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.
- 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.
- 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.
Photography by Adam Liaw.
Want more from The Cook Up?
• Stream free here at SBS On Demand.
• Get the show recipes, articles and more here.
• Cook more Adam Liaw recipes here.
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.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
