Bring on the Carnival with Priniolata Pops

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Carnival is a big event on the island with a long weekend of celebration starting Thursday and ending Tuesday.

Last week when we were at the cafe in the City , I pointed out a display of the traditional carnival pine nut cakes (Prinjolata pronounced Priniolata), although pine nuts are only used to decorate.

The cake is rich and sweet, so sweet that you can probably only eat small portions. I somehow always feel that the cake never looks attractive once it is cut up and you have left overs to store.

So today I have made bite size versions, carnival cake pops covered in white chocolate and I used green and red glacé cherries, pine nuts and drizzles of dark chocolate to decorate, keeping aesthetics traditional. I used Renato’s original recipe to make the cake but after we had a couple of slices i made these pops and I am including a photo recipe of how I made them.

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Break down the whole Priniolata cake in a mixture and roll I to small equal size balls.

You will need a bar of white melting chocolate.

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Place the white chocolate in a bowl in the microwave and heat up for 30 seconds, take out stir, if not melted yet, put in for another 30 seconds and repeat until the chocolate has melted. Add a tablespoon of vegetable oil and stir. This gives it a glossy finish and makes it more workable.

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Dip each ball into the white chocolate and place neatly on a tray covered with a baking sheet.

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Place in the fridge for half an hour.

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Place the dark melt able chocolate in a bowl and into the microwave, again 30 seconds each time as for the white chocolate above.

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I used a small sieve to pour in the melted dark chocolate and drizzle over the pops moving your hand back and forward to have a uniform pattern.

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Cut up the cherries and I used pine notes which I lightly pan roasted for a better flavor. Some people use pistachios.

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Dip a piece of red cherry, green cherry and pine nut into melted chocolate and arrange neatly on top of each pop.

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Trim the bottom gently of each pop with a sharp knife to give it a neat finish.

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19 thoughts on “Bring on the Carnival with Priniolata Pops

  1. I love, love chocolate, and this recipe looks so delicious, even though I put some pounds on this cold winter and I should not be eating sweets anymore I think I’m going to try and make it 🙂
    Thank you.

    Like

  2. Pingback: How my pops started off… Renato’s Carnival Cake | Good Food Everyday

  3. AAAAAaaaaaa, you are fantastically beautiful! I adore everything you are sharing here. Thank You, thank You very much for Your Endless Love to Live. I am inspired by your personality, and have a happy Spring!

    Like

  4. Pingback: To end Carnival weekend we made Fat Tuesday Fritelle | Good Food Everyday

  5. Pingback: Carnival Treats | Good Food Everyday

From the heart of the Mediterranean.... Thank you !

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