Ian Curley: Chocolate Cuban cigars
You’ll need to begin this recipe a day ahead.
“At the ball we served these in cigar boxes, which is a cute idea for dinner parties at home. Use a single-origin chocolate or a good-quality tempered chocolate such as Lindt.” - Ian Curley, The European
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Ian Curley: Chocolate Cuban cigars
Serves
10
Cooking Time
Prep time 30 mins, cook 10 mins (plus cooling, setting, chilling)
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375 gm
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dark chocolate (68% cocoa solids), finely chopped, plus 400gm extra, melted, for coating
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250 ml
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(1 cup) pouring cream
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35 gm
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liquid glucose
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To dust:
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Dutch-process cocoa
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1
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Place chocolate in a heatproof bowl. Combine cream and glucose in a saucepan and bring to the boil over medium heat. Pour over chocolate and stir until smooth. Cover closely with plastic wrap and stand overnight at room temperature to set.
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2
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Transfer chocolate mixture to a piping bag fitted with a 1cm plain nozzle, then pipe cigar- length tubes onto trays lined with baking paper and refrigerate until firm (2-3 hours).
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3
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Dip cigars in melted chocolate, roll in cocoa powder, place on a tray lined with baking paper and refrigerate until required. Shake off excess cocoa and serve in cigar boxes.
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This recipe is from the January 2010 issue of Australian Gourmet Traveller.
RECIPE Ian Curley, The European
PHOTOGRAPHY Chris Chen
STYLING Kirsten Bookallil and Lisa Featherby