Halloween Pocky
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes per batch
Cooking time: 5 minutes per batch
Witch's Fingers Pocky: Melt 100g/3.5ozs of green chocolate melts with 1 teaspoon of coconut oil and mix well. Dip 6 pretzel sticks in the chocolate and before it sets attach one flaked almond at the top like a fingernail. When the chocolate has set, use a paring knife to cut ridges like knuckles.
Spooky Eyes Pocky: Roll out 18 small eyeballs in white modelling paste. Melt 100g/3.5ozs of purple chocolate melts with 1 teaspoon of coconut oil and mix well. Dip 6 pretzel sticks in the chocolate and before it sets attach the three eyes to the stick. Using black edible food ink and a fine paintbrush dot each eye in the centre.
Black Bat Pocky: Melt 100g/3.5ozs of white chocolate melts with 1 teaspoon of coconut oil and mix well. Dip 6 pretzel sticks in the chocolate and before it sets attach tiny bat sprinkles using tweezers.
Hocus Pocus Pocky: Melt 100g/3.5ozs of purple chocolate melts with 1 teaspoon of coconut oil and mix well. Dip 6 pretzel sticks in the chocolate and before it sets attach sprinkles (I used a peacock mix from Fancy Sprinkles) using tweezers.
Mummy Pocky: Roll out 6 small eyeballs in white modelling paste. Melt 100g/3.5ozs of white chocolate melts with 1 teaspoon of coconut oil and mix well. Dip 6 pretzel sticks in the chocolate and then place a tablespoon of melted white chocolate in a small piping bag (or zip lock bag). Pipe zig zag lines of white chocolate on the top part and bottom of the stick leaving some room for the eye. Before it sets attach the eye. Using black edible food ink and a fine paintbrush dot each eye in the centre.