Finely dice the sponge cake, sprinkle with rum and orange juice. Roast the coconut flakes in a frying pan on 3 or automatic heat 12 without fat, remove on the spot.
Mix fat, powdered sugar and baking aroma until creamy. Add the sponge cubes.
Chop the chocolate separately and melt in a hot water bath. Mix the white chocolate with half of the sponge mixture and the dark chocolate with the second half.
Stir with second half. Refrigerate for 45 minutes.
Shape the masses into 25 balls with lightly oiled hands. Roll dark balls in chocolate sprinkles, light balls in coconut flakes.
Makes about 50 pieces
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