Banana Sheet Cake with Whipped Dark Chocolate Ganache


 
Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting
Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting
Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting
Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting
Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting
Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting
Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting
Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting

There are very few things I would change about my Husband Rich. He's the consistent to my rollercoaster moods, the calm to my crazy. But he has horrific taste in frosting. Unless it's what we call "shitty chocolate icing" (I've since managed to at least get him to agree to a chocolate american buttercream), he doesn't want anything to do with it. He will scrape the buttercream off cakes, chop it off the top of cupcakes, or just flat out refuse anything involving swiss meringue buttercream. Last weekend I was taking a cake for a friends birthday and he asked if he could BRING HIS OWN FROSTING. And as much as I try to not let it bug me, I always get a little bummed out when he scrapes frosting off or eats around it. My theory is that the fancier it is, the longer it took me, or the more components it has, the higher the chances are of him not liking it. Banana bread? He will eat a whole loaf in a day. Multi component choux buns? He's gonna ask me to leave him some unfilled so he can eat them plain. Luckily I have loads of friends who aren't as basic in baking preferences as Rich, but I always have to remind myself when presenting him with something that's taken me ages or is super intricate, that he's probably not going to like it because he's a monster. Is it just me? Or does this happen to other people too?

I did however manage to sneak this banana sheet cake with whipped dark chocolate ganache past him the other day. Granted, he did request an american buttercream when I made it for him for his birthday, but at least this one didn't get scraped off (I don't know what's wrong with him, honestly, because the ganache is the best part). Banana cake is a huge favourite around our house, probably because it's just banana bread in a different form. 

The cake itself is super super easy, and all I have done is fancied it up a little with a whipped dark chocolate ganache. The ganache is dark and rich, and balances the sweet, moist cake. Feel free to add a different buttercream to this (Rich recommends a double batch of this one, but a dark chocolate swiss meringue situation would also be amazing), but I do encourage you to give the ganache a go. It's worth it. 

A few wee tips:

  • The Ganache does need some time to firm up in the fridge - you want to give it a little time on the bench first to reduce the condensation when you put on the plastic wrap. I like to let it firm up, stirring occasionally, until it is thick and fudgy, and then whip it - It usually needs about half an hour on the bench and then another 60-90 minutes in the fridge. 
  • If you have another mixing bowl that would be great for this, alternatively I like to get the cake in the oven, and then wash out my mixer bowl, and make the ganache directly in it, so when it comes time to whip it, it's already in the right bowl.
  • If you let your ganache sit a little too long and it gets too firm, then as you are whipping it, take a little out, heat up in the microwave until soft and slightly warm, then add to the cold mixture. Mix it in, and repeat if needed to make the ganache the right consistency. 
 

 

Banana Sheet Cake with Whipped Dark Chocolate Ganache

- Makes one 9" x 13" cake, serves about 12-18 people depending on slice size -

Banana Cake
250g (2 1/4 sticks/8.8oz) unsalted butter, at room temperature
350g (1 3/4 cups) sugar
4 eggs
4 ripe bananas, mashed
2 tsp (8grams) baking soda
60ml (1/4 cup) milk
500g (4 cups) All-purpose flour
2 tsp (8 grams) baking powder

Whipped Dark Chocolate Ganache
600g good quality dark chocolate, finely chopped
400g heavy cream
pinch salt

Chocolate Pearls and flaky sea salt to finish, optional

- PROCESS -

BANANA CAKE

Preheat the oven to 350f/180c. Grease a 9" x 13" pan.

In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with an electric mixer, cream butter and sugar until light and fluffy. Add bananas and beat until incorporated. Add eggs one at a time, ensuring bowl is well scraped down and mixture is well combined. 

Heat milk in the microwave, or a small pan until boiling. Add baking soda to milk, and add to the mix, mixing until well combined. 

Sift flour and baking powder, and add to the mixture. Mix briefly until just combined. Scrape into the prepared pan, and bake 30-45 minutes until lightly golden, and a tester inserted in the middle of a cake comes out clean. If you don't mind the cake being a little more dense, you can also place a clean tea towel over the cake soon after it comes out of the oven and press down gently to help lessen the dome. Allow to cool completely. 

 

WHIPPED CHOCOLATE GANACHE

Place the chocolate in the bowl of a stand mixer or heatproof bowl. Place the cream in a small pan, and place over low heat until just boiling. Pour over the chopped chocolate, add the salt, then cover the bowl with a plate. Let sit for 5 minutes, then whisk until smooth. Let the ganache sit on the counter for 30 minutes, stirring occasionally, then carefully cover with plastic wrap and transfer to the fridge, and leave for 60-90 minutes, checking occasionally, until a scoopable consistency. Place the mixing bowl on the stand mixer fitted with the whisk attachment, and mix on medium speed until whipped.

ASSEMBLY

Dump the ganache onto the cooled cake, spread with an offset spatula, and sprinkle with chocolate pearls and flaky sea salt. Slice into squares to serve. Store leftovers in an airtight container. 

Banana Sheet Cake with Whipped Dark Chocolate Ganache. A little bit fancy but perfect for a crowd, this banana sheet cake will be your secret dessert weapon! #bananacake #sheetcake #chocolateganache #chocolatefrosting

Chocolate Macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling


 
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron
Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron

Hiiii! How on EARTH is is July tomorrow? I swear it was just Christmas? I have been a little preoccupied around here - shooting christmas content for a magazine, which was super fun but took up a fair whack of time, particularly as I had to do the whole lot in my counter top oven. I'm not the best with pressure (highly strung / just a stresser in general) so I will be stoked once it is all submitted. I can't wait to share when the time come. We also just got new foster kittens! They are super cute, but full of worms. I've dealt with more poop in the last week than I have in a very, very long time. Who knew so much wormy poop could come out of such tiny little babies! It's gross, but all part of the fostering process. Thankfully they seem to be feeling better, so hopefully all the shitty problems clear up and I can snuggle them without having to hold my nose very soon! 

Just popping by to share this month's macaron recipe! I am sure nobody else is invested in this whatsoever, but I love the fun wee challenge of coming up with a new flavour combo each month. Jase came around this morning and we made these guys - things have been so hectic we were lucky to squeeze it in on the last day of the month!

We kept things pretty simple this time and went for a black forest inspired situation with a dark chocolate macaron with a cherry filling - chocolate shell, silky chocolate swiss meringue buttercream, and a cherry compote. Cherry season is in full swing here now, so it only made sense to incorporate them somehow! I love the combination of cherries and chocolate - we kept the compote simple to really let the flavour shine through. Happy end of June! 

A few wee tips:

  • All my Mac tips are here! The chocolate macaron shells can be a little finicky, particularly in the humidity, but I promise they are worth the effort! 
  • Ideally the cherry compote will chill overnight, but if you are in a pinch, you can spread it onto a quarter sheet pan, place a piece of plastic wrap over the surface, and pop it in the freezer until cold. 
  • You will have some Swiss Meringue Buttercream left over - you can either half the recipe if you don't want this, or it keeps super well in the fridge if you wanted to use it for another project. I find that making half a batch of buttercream can be a little tricky, depending on your mixer. Plus I think if you're going to go to the effort you might as well make lots to use again! 
  • Good quality cocoa powder makes a difference! 
 

 

Dark Chocolate Cherry Macarons

- Makes about 24 macarons -

Chocolate Macaron Shell
170g ground almonds
270g powdered sugar
20g cocoa powder
180g egg whites, at room temperature
160g white sugar

Cherry Filling
600g cherries, stemmed and pitted
100g white sugar
1/2 tsp vanilla bean paste
pinch salt

Dark Chocolate Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
250g dark chocolate
1/4 cup (25g) dutch process cocoa

 

- PROCESS -

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Sift together the ground almonds, cocoa powder, and powdered sugar into a medium bowl. Sift again to ensure there are no large clumps.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for 18-22  minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

CHERRY FILLING

Place all of the ingredients into a medium saucepan. Heat over medium - high heat, stirring frequently, until the mixture comes to the boil. Turn down the heat slightly and continue to cook for 15 minutes, until the cherries are soft and the mixture is starting to reduce. Transfer to a jar and allow to cool completely. Using a stick blender or high powered blender, blend until nearly smooth. Store in the fridge until ready to use. 

DARK CHOCOLATE SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly. 

Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate, and sift in the cocoa. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a small french star tip. 

ASSEMBLY

Place the cherry compote into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the compote in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

 

Black Forest inspired Macarons - chocolate macarons with Dark Chocolate Swiss Meringue Buttercream and Cherry Compote Filling. #Chocolate #Macaron #Blackforest #cherry #compote #Frenchmacaron

Rocky Road Ice Cream Pops


 
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen

Hi! Just popping in quickly to share the recipe for these Rocky Road Ice Cream Pops! The last few weeks have been crazy busy - i've been furiously testing for a fun project coming up (extra fun with no oven), and preparing to create a giant grazing table for a fundraiser we are holding this weekend to help raise money for Kitten Season! 

However, as ridiculous as things are, I will always always be one who suffers from FOMO, and so I sure as shit am not missing out on Popsicle Week, which is organised by the amazing Billy of Wit and Vinegar! You can check out everyone elses's popsicles here! Last year I made Lemon Meringue Pie Pops, which were ridiculously amazing. This year, we went with a rocky road ice cream pop, which give our old friends lemon meringue pops a serious run for their money.

I was originally going to make choc bars for this - a take on a NZ ice block I grew up on, but I've been playing around with a few rocky road recipes recently, which got me wondering what it would be like as an ice cream! And I can confirm - potentially better than the real thing. I started off with a dark chocolate custard, which, when churned in the ice cream maker, made an OUT OF THIS WORLD chocolate ice cream. You could stop there and just hit it with a spoon and be very, very happy. I then added in some chopped up turkish delight, and some chopped marshmallows, and popped the mixture into some fancy schmancy new silicone popsicle moulds I got recently. 

Once they were set, I popped them out of the moulds, let them re-freeze for a hot minute, and then dunked them in milk chocolate, which I melted down with a little coconut oil, and then left to cool slightly so that I had less of a melty mess on my hands. I made a last minute decision to add to the 'rocky road' look of the pops and added some of my fave things ever - crispy pearls. (just a note that the quantity in that link will set you up with these for at least a year). This gave the outside a kinda rugged look, which I loved, because it adds to the 'rocky road' situation we already have going on! Even if the ice cream doesn't make it to the popsicle moulds, you have yourself a banging rocky road ice cream recipe! 

A few wee tips:

  • Just putting it out there - I spell Mould differently. Same with Colour, Yoghurt, Flavour, etc etc. Someone thought they needed to email me to let me know. Already aware. Lol.
  • The Ice Cream base by itself is BOMB. I'm going to definitely be making it again this summer and just make it into ice cream. Or put it in these fancy popsicle moulds seeing as I now have 12.
  • These are the moulds I got! I got 3 boxes, thinking that there were 2 in each - there's 4! I promised Rich I would return them then accidentally made a batch of ice cream pops that needed 10 of them. My bad. 
  • I used some homemade marshmallows I had from recipe testing. You can either make your own, (It's fun - you could do about half that recipe, or make the whole lot and have marshmallows all summer) or buy them! Just chop them roughly. 
  • I ordered some of my fave turkish delight from an english store here in the states - the brand is Fry's! We get it at home too, and it's super yum because its only slightly rose flavoured, so doesn't taste too much like hand cream. You could use your fave brand, or if you don't like it, feel free to throw some more marshies or other lollies / candy in there!
  • The best part about Rocky Road is that you can add whatever you like - feel free to add chopped nuts, freeze dried berries, etc etc. 
  • If you can't get your hands on the crispy pearls, then you can either leave them off, or you can add in something else to the chocolate! Chopped Malteasers or something would be yummmm
  • Do the dipping of the pops in two batches - melt all the chocolate at once, stir in the pearls, then transfer about half of it to a tall glass or jar, and do the dipping. Top up as needed.
 

 

Rocky Road Ice Cream Pops

- Makes about 10, depending on mould size -

Ice Cream Base Adapted from Alton Brown

Chocolate Ice Cream Base
65g dutch cocoa (this makes a VERY intense chocolate ice cream so reduce by 20g if you like)
270g whole milk
450g heavy cream
6 egg yolks
210g sugar
1 tsp vanilla
1/4 tsp salt
75g marshmallows, chopped
200g turkish delight, chopped

Chocolate Dip with Crispy Pearls
650g good quality milk chocolate
4 tsp refined coconut oil
175g crispy chocolate pearls (optional)

 

- PROCESS -

CHOCOLATE ROCKY ROAD ICE CREAM

In a medium saucepan, whisk together the cocoa, milk and cream. Place over medium high heat, and bring to just shy of a simmer. Meanwhile, whisk together the egg yolks, sugar, vanilla and salt until the mixture lightens in colour.

Remove the milk mixture from the heat, and whisking constantly, pour about half of it into the egg yolk mixture to temper the yolks. Mix well to combine, then pour back into the saucepan, and place over medium low heat. Heat, stirring constantly, until the mixture coats the back of a spoon and reads 175˚f / 80˚c on a thermometer. Strain into a container, leave to sit at room temperature for an hour, then cover and place in the fridge for at least four hours, until it has cooled to at least 40˚f / 5˚c.

Transfer the cooled chocolate custard to your ice cream maker and churn according to the manufacturer's instructions. Add the chopped turkish delight and marshmallow and mix until combined - finish off by hand if needed. 

Divide the ice cream mixture evenly amongst your ice cream moulds (if you have a little leftover just pop into a container, cover the surface with wax paper and freeze). Add sticks and freeze until solid, ideally overnight.

CHOCOLATE DIP

Unmould the ice cream pops, and place on a baking sheet lined with parchment paper. Place back into the freezer to freeze solid - approx 30 minutes. 

Make a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl. 

Place the chocolate and coconut oil in the bowl, and, stirring often, heat until melted and smooth. Remove from the double boiler setup, and leave the chocolate to cool, stirring often, until it has reached approximately 95˚f / 35˚c. Add the crispy pearls, stir to combine, and transfer about half of the mixture to a jar or glass that is just larger than the ice cream pop - fill almost to the top. 

Dip the frozen ice cream pops in the chocolate mixture one at a time, ensuring they are evenly covered, and holding them briefly to allow excess to drip off. Once dipped, place back on the lined baking sheet in the freezer. Top up your chocolate mixture as needed. 

Allow to freeze for an additional hour or so before eating. Store leftovers in an airtight container in the freezer. 

Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen