While in Japan we met up with Simon and Martina to make the famous Japanese snack, Pocky.  Pocky is a sweet cookie/biscuit/pretzel dipped in chocolate.  It is what we’d like to call one of the most popular snacks in the world.  There are so many versions of Pocky that we could recreate.  Since it was the first time making it we decided to go for the classic chocolate dipped version and  you know we had to make it above average in size.  JP made his with a hack of using a baguette and flavoring his with white chocolate and strawberry.

1,352 Calories

DIY GIANT POCKY
 
Prep time
Cook time
Total time
 
While in Japan we met up with Simon and Martina to make the famous Japanese snack, Pocky. Pocky is a sweet cookie/biscuit/pretzel dipped in chocolate. It is what we'd like to call one of the most popular snacks in the world. There are so many versions of Pocky that we could recreate. Since it was the first time making it we decided to go for the classic chocolate dipped version and you know we had to make it above average in size. JP made his with a hack of using a baguette and flavoring his with white chocolate and strawberry.
Author:
Recipe type: Dessert
Cuisine: Japanese
Serves: 2
Ingredients
  • 8 Tbsp unsalted butter, at room temperature
  • ½ Cup Sugar OR ⅓ Cup Powdered Sugar
  • 2 Lg Eggs
  • ½ tsp Almond Extract or ½ tsp Vanilla Extract
  • 2 Cups Bread Flour
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 2 Cups Melting Chocolate, double boiled
JP's Version
  • 1 Large Baguette
  • 2 Cups White Melting Chocolate
  • Dried Strawberry
THINGS YOU’LL NEED:
  • Tin Foil
  • Parchment Paper
  • Cutting Board: http://bit.ly/2Eyhr3R
  • Apron: http://bit.ly/2Ez9Cz0
Instructions
  1. Preheat oven to 325°F.
  2. Cream together room temperature butter with sugar until light and fluffy.
  3. Add eggs (one at a time), and vanilla, and continue to whisk until combined.
  4. Add flour, baking powder, and whisk until the dough comes together.
  5. Mold tin foil into a pocky shape. Make your molds as long as your baking sheet. Cut down a piece of parchment paper and line the tin foil.
  6. Split the dough into two and roll out into the pocky shape. Place in parchment lined tin foil mold. Freeze for one hour.
  7. Bake for 25-30 minutes, until slightly golden. Cool.
  8. Melt chocolate. Use double boil method or microwave, stirring every 30 seconds. Pour chocolate into a pint glass for dipping.
  9. Carefully dip the biscuit into chocolate. Use a brush to cover ¾'s of the stick. Let the chocolate set and harden on parchment paper in the fridge.
Get creative when decorating.
Hellthy Nutritional Information
Serving size: 1 Calories: 1,352 Fat: 75 Saturated fat: 45 Unsaturated fat: 2 Trans fat: 0 Carbohydrates: 138 Sugar: 48 Sodium: 607 Fiber: 2 Protein: 28 Cholesterol: 326

 

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