Chocolate sugar sticks

  • Petit four
  • 15
  • 60 minutes

A classic and elegantly simple petit four that is well presented. Agnar Sverrisson's chocolate sugar sticks recipe makes a great little nibble for a sophisticated party.

First published in 2015
discover more:




Chocolate sugar sticks

  • 150g of cocoa powder
  • 500ml of liquid glucose
  • 500g of ready-made white fondant icing


  • 100g of caster sugar


  • Thermometer
  • Silicone baking mat


Warm the glucose and white fondant icing in a pan to 160°C and remove from the heat. Allow to rest for 2 minutes and then stir in the cocoa powder until smooth and shiny. Pour the mixture into a clean flat tray lined with cling film and allow to cool
  • 500ml of liquid glucose
  • 500g of ready-made white fondant icing
  • 150g of cocoa powder
When the mixture has cooled, smash it into small chunks
To make the sugar sticks, warm a chunk of the sugar mixture in the microwave and work on a Silpat mat until smooth and pliable
Pinch one end of the sugar stick and pull away from you with the other hand until the stick is 8-10cm long. Repeat until you have made about 15 sticks. Allow to cool and set on parchment paper
After they have set, pour the caster sugar into a small bowl and stand the chocolate sticks up in the sugar
  • 100g of caster sugar
First published in 2015

Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.

Get in touch

Please sign in or register to send a comment to Great British Chefs.