Kate Spade Pocky
Kate Spade has such bright and beautiful accessories, so I thought that I would channel them in pocky! A lot of you have requested that I show you how to make pocky from scratch, so I thought that this would be a great opportunity! The designs might look a little complicated to draw, but just have patience, and you’ll be fine! I used Lindt Swiss Classic White Chocolate for this recipe, which is a lot thicker when melted in comparison to the Lindt Excellence White Chocolate bars, which I’ve used in the past. It also sets at room temperature, and is SO much easier to work with! Cadbury also has a great white chocolate that is still relatively thick when melted.
Kate Spade Pocky
Kate Spade has such bright and beautiful accessories, so I thought that I would channel them in pocky!
Ingredients
- 75 g cake flour
- ½ tbsp sugar
- a large pinch of salt
- 23 g butter cold, cut into 1-cm cubes
- 1 ½ tbsp. milk
- 150 g white chocolate
- oil-based food coloring
Instructions
- Mix together the cake flour, sugar and salt in a food processor. Add the cubes of butter, and pulse 2-3 times until the butter is well mixed in with the flour mixture. Drizzle in the milk evenly over the mixture. Pulse in the food processor a few more times until the mixture becomes large and crumbly.
- Shape the dough into a ball and wrap in plastic wrap. Shape it into a disk and set it in the refrigerator for 30 minutes. Then on a lightly floured surface, roll the dough out into a rectangle that is 5 x 6.5 inches. Slice off the edges so that you are left with a clean rectangle.
- Slice the dough into 5 mm-wide sticks. Line a baking sheet with parchment paper, and gently transfer the sticks onto the tray by sliding a knife underneath them. Bake them at 170C for about 15 minutes until they lightly brown. Allow them to slightly cool on the baking sheet, then transfer them to a cooling rack to finish cooling.
- Melt around 150g of white chocolate (which is about 1 ½ bars), and divide it into as many bowls as you need. Using the oil-based food coloring, color the chocolate your desired colors. I used pink, purple, white and orange. Spoon the chocolate onto the pocky, and set them on a tray lined with parchment paper. Set these aside on the counter to set.
- With a toothpick dipped in chocolate, draw mini spades, bows, polka dots and triangles onto the pocky. Set these aside to fully set, and enjoy!
Video
Notes
I used Lindt Swiss Classic White Chocolate for this recipe, which is a lot thicker when melted in comparison to the Lindt Excellence White Chocolate bars, which I’ve used in the past. It also sets at room temperature, and is SO much easier to work with! Cadbury also has a great white chocolate that is still relatively thick when melted.
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
@pankobunny
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