Chef's Recipes

Ian Curley: Chocolate Cuban cigars

Australian Gourmet Traveller recipe for chocolate Cuban cigars by Ian Curley from The European.

By Ian Curley
  • 30 mins preparation
  • 10 mins cooking plus cooling, setting, chilling
  • Serves 10
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Ian Curley: Chocolate Cuban cigars
“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
You’ll need to begin this recipe a day ahead.


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    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 .

  • Author: Ian Curley