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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the condensed milk with the water in a bowl. | 2. In a large bowl pour the flour and add salt, sugar, baking powder and soft unsalted butter. | 3. Use your finger to rub the butter into the flour mix. Keep rubbing until it looks like cornmeal. It take around 5 minutes. | 4. Add the condensed milk mixture and blend well to create a ‘ball’. | 5. Transfer the dough into plastic wrap. | 6. Refrigerate for 20 minutes. Do not leave it longer or the dough will become really hard and it will be impossible to roll out. | 7. Preheat the oven at 200°C. | 8. Remove the dough from the fridge and divide the dough in small balls (size of a walnut). | 9. Roll each ball into a 20 cm long stick with the thickness of a chopstick. Make sure that all your stick have similar size. If you have 2 different size cook them on separated baking sheet. Large stick required a longer cooking time. | 10. Transfer your stick into a baking sheet. | 11. Cook for 8-10 minutes at 200°C or until the stick are golden brown. | 12. Let them cool for at least 2 hours before covering them with chocolate. I usually leave them 12 hours but you do not have too wait so long. | 13. First you have to prepare a stick holder. It is where the covered stick biscuit will stand to cool down. I took an empty box of nappies (of course you can use any other packaging shoes box, eggs cages, pizza box etc) and I drilled holes with a scissors. | 14. Melt chocolate in the microwave. The best way to do not overcooked the chocolate is to melt it 30 seconds then mix well with a teaspoon. Start again until the chocolate is melted, shiny and not too warm (you should be able to dip a finger inside without burning you). It took 2 minutes with my microwave but it depends on yours. | 15. Use a pastry brush. Dip the brush in the melted chocolate and cover ¾ of the stick biscuit. | 16. Keep the stick few seconds head down to let the extra chocolate to flow. | 17. Twist if it is it flowing and stand on the cake stand. | 18. Repeat for each stick. | 19. The thickness of chocolate depends on taste. The original recipe contain only a thin layer of chocolate. | 20. At this stage you could be creative and add some sprinkles on the chocolate. | 21. Leave them on the stick stand for 3 hours at room temperature. Do not put them in the fridge or the dark chocolate will turn white. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1/4	cup	sweetened condensed	138.0	3.324	1.374	14.304
water	2	teaspoons		0.0	0.0	0.0	0.0
purpose flour	150	g		133.5	0.0	29.7	0.75
sugar	8			6447.84	1612.7679999999998	0.0	0.0
baking powder	1	pinch		0.1524	0.0796	0.0	0.0
salt	1	teaspoon		-	-	-	-
butter	50	g	unsalted	285.0	13.095	8.905	24.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.