Cooking chocolate 70 %
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 (15×12 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!
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Photography by Francesca Brambilla and Serena Serrani