Copycat Recipes: Chocolate Covered Pocky Sticks

Chocolate-Covered “Pocky” Sticks, makes 32 sticks


Ingredients:
1/4 cup sweetened condensed milk
2 tablespoons water
1 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/8 teaspoon ground cardamom
1/8 teaspoon salt
1/4 cup unsalted butter, at room temperature
1 large egg white, beaten
3-1/2 ounces bittersweet chocolate, chopped
1 ounce milk chocolate, chopped

Directions:
Mix the sweetened condensed milk with water and set aside.
Put the flour, baking powder, sugar, cardamom, and salt into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well mixed. Add the butter and mix until the mixture resembles cornmeal, about 5 minutes. With the machine running, add the condensed milk mixture all at once and continue mixing until it is fully incorporated and the dough forms a ball around the paddle, 5 minutes. Transfer to a large sheet of plastic wrap, pat into a 1-inch-thick disk, and wrap tightly in the plastic. Refrigerate for 20 minutes.
Preheat the oven to 300 degrees F. Line two large baking sheets with parchment paper and set aside.
Divide the dough into quarters and divide each quarter into 8 pieces, Roll one piece into a ball, then stretch it and roll it under yiur palms into a 10-inch stick, about 1/4 inch in diameter. Transfer the stick to a lined baking sheet and repeat with the remaining dough, setting the sticks 1/2 inch apart. Refrigerate the sticks, uncovered, for 10 minutes.
Brush the sticks with the egg white, and bake until golden brown and crisp, about 25 minutes. Cool completely on the pans set on a rack.
Melt the bittersweet chocolate in a double boiler or heatproof bowl set over a saucepan of very hot water, stirring just until smooth. Add the milk chocolate and continue stirring until the mixture is completely melted and smooth. Transfer the chocolate mixture to a long, shallow dish.
Lay out a sheet of parchment or foil. Dip the cooled cookie sticks into the chocolate, leaving a couple of inches uncovered, and place on the parchment paper or foil. The chocolate will harden as it cools. The cookie sticks can be stored in an airtight container for up to 2 days.

Source: http://blog.junbelen.com/2011/04/12/how-to-make-chocolate-covered-pocky-sticks/