Ian Curley: Chocolate Cuban cigars


You'll need

375 gm dark chocolate (68% cocoa solids), finely chopped, plus 400gm extra, melted, for coating 250 ml (1 cup) pouring cream 35 gm liquid glucose To dust: Dutch-process cocoa

Method

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

“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

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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