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Written by Nicole Swierczek
•Posted on April 06 2020
Elevate classic favorites with our Dreidoppel Flavor Pastes, like these Hibiscus Ho-Hos! Creamy hibiscus filling wrapped inside of a hibiscus syrup soaked cocoa sponge cake topped with more chocolate makes this sweet treat totally irresistible.
Rated 5.0 stars by 1 users
Easy
Jessica Ellington
Floral, fruity hibiscus filling wrapped in syrup soaked cocoa sponge sheets!
3.53 oz (100g) Granulated Sugar
3.53 oz (100g) Water
0.71 oz (20g) Hibiscus Flavor Paste
1 Cocoa Sponge Sheet
9.88 oz (280g) Heavy Cream
0.28 oz (8g) Powdered Sugar
0.21 oz (6g) Stabifix F
1.13 oz (30g) Hibiscus Flavor Paste
As needed: Natural Dark Chocolate Confectionery Coating
Optional: White Chocolate Coating with 10% Hibiscus Paste
Optional: White Chocolate Microdrops
Bring water and sugar to a boil.
Stir in Hibiscus Paste.
Set aside to cool.
Once cool, brush all the simple syrup onto the sugared side of the Cocoa Sponge Sheet.
Cut Cocoa Sponge Sheet and parchment in half lengthwise so the two sheets measure 15"x11".
In the bowl of a stand mixer, whip all ingredients on medium speed until soft peaks form.
Spread half of hibiscus cream filling on each half of sponge sheet.
With the short side facing you, gently roll the edge of the sponge away from you.
Lift the parchment paper to help finish rolling the sponge, stop once you've reached the center.
Repeat the process on the other side.
Cut the sponge in half where the two rolled pieces meet and gently roll each log over so that the seam rests on the bottom.
Repeat the process with second half of the sponge sheet.
Freeze logs on parchment paper
Once frozen, trim both ends of the log and cut into 3.5" pieces.
Dip each log into melted confectionery coating and decorate as desired.
Recommended: melt white chocolate confectionery coating with 10% Hibiscus Flavor Paste to stripe the tops of the Ho-Hos. Sprinkle with White Chocolate Microdrops to finish.
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