- 1 package of chocolate baton cake
- 1 package of cream (200 ml)
- 2 package of dark chocolate (the square ones)
- Cake decorations (color candy, little hearts, etc…)
- Little wooden sticks (ribbon to decorate)
- Surface to stick the cakes, maybe a decorative cup.
Use rondo to make the cake and put it into kneading pot.
Pour in half of the cream and stir continuously until the mixture gets the consistency of dough.
After having the dough ready, take off little parts and give them ball shape.
Lay greaseproof paper on the tray.
Put the little ball shaped dough pieces on the tray and rest them in the fridge for 15 to 20 minutes.
Take them off the fridge when they harden a bit.
Melt the chocolate in Bain Marie style.
Put the sticks into the cakes and sink them into chocolate.
Prepare the other decorative materials in another pot and sink into them too.
As alternatives you can sprinkle cake decorations and get some colored look, it’s all depending on your imagination.
Put the sticks on the decorative cup (you can use anything else that will hold the sticks).
After it gets dry, you can put bow ties on the sticks as you wish.
Cook’s Note: Cream is being sold in the markets in small milk packages. Bain Marie style is a boiling way where you put a cooker full of water on the stove and when the water starts boiling, put another (smaller) cooker inside the bigger cooker. You put the chocolate into the smaller cooker and let the chocolate melt without touching the water.
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