Luke, like everyone in Asia, enjoys eating the Japanese junk food, Pocky: chocolate (or chocolate analog)-covered biscuit sticks.
So like nuggets, I decided to make my own out of respectable ingredients without all the preservatives and things.
I took a simple breadstick recipe (flour, milk, butter, salt) and threw in a good handful of allspice, cinnamon, and nutmeg. Let that sit for 30 minutes (while I fussed with McNuggets) and the gluten developed quite well in the organic whole-wheat flour I used. Then Matilda and I tried to play Italian Grandmother and roll these into uniform, #2-pencil sized pocky sticks.
Nude Pocky
We didn’t exactly meet Dr. Deming’s standard of Japanese Manufacturing Consistency, but they were good enough. I baked them in my Lainox forced-air oven for about 15 minutes and got them crisp, but not burnt.
My original idea was to melt some organic milk chocolate for the coating, but candy chocolate neither melts nicely, nor behaves nicely once applied, so I stole what my mother-in-law calls coating chocolate. She and I painted several meters of pocky tonight.
Painting Pocky
Verdict? Pretty decent. The spice in the Pocky stick made them taste a bit better. Next time I’ll trim the ends so, even if they are not uniform lenght, they have uniform thickness. Otherwise the narrow tips bake a bit too fast compared to the middle.
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