Serves 4



Cooking chocolate 70 %

Baking parchment

Dressing (quantities and choice according to taste)


Sabayon / zabaglione





Melt the chocolate in a bain-marie, making sure no water gets into the chocolate. Prepare small rectangles (15x12 cm) of baking parchment to form cylinders of 2-3cm in diameter. Stick together with sticky tape. When the chocolate has melted, take one of the cylinders and dip 2/3 into the mixture. Let the excess drip onto a plate and then stand the cylinders on a plate covered with foil. Leave for 30 minutes in the refrigerator. Just before serving, remove the paper cylinder with a fork and fill with apricot jam, chocolate mousse, zabaglione, candied fruit mousse, raspberry cream, chantilly cream, mascarpone cream or apricot mousse—whatever your preference!


Find out more about Nadia here and about FOUR's International Edition here.


Photography by Francesca Brambilla and Serena Serrani