Chocolate sugar sticks
- Petit four
- easy
- 15
- 60 minutes
PT1H
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.
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Ingredients
Metric
Imperial
Chocolate sugar sticks
- 150g of cocoa powder
- 500ml of liquid glucose
- 500g of ready-made white fondant icing
Garnish
- 100g of caster sugar
Equipment
- Thermometer
- Silicone baking mat
Method
1
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
2
When the mixture has cooled, smash it into small chunks
3
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
4
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
5
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
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© Great British Chefs 2019