For a dozen lollipops:

- 1 Ker Cadélac Pure Butter Madeira Cake
50cl liquid chocolate topping
- 1 sachet praline
- 1 sachet of blanched green pistachios
- Sesame seeds, poppy seeds, etc.
- Decorative cocktail sticks

Preparation:

- Cut thick slices (about 3 cm) of butter Madeira cake and with a biscuit cutter or a knife cut out large regular squares.
- Dip the cubes of Madeira cake into the chocolate topping.
- Place a cocktail-type stick in the chocolate-coated pieces, then sprinkle with poppy and sesame seeds, crushed pistachios or praline
- Leave the lollipops to dry on a plate, top facing downwards to allow the chocolate to harden a little.