Chocolate Cigars from Rococo: Mastering The Art Of Chocolate by Chantal Coady
These can be made with the classic ganache recipe, infused with a touch of Lapsang Souchong to give a slightly smoky flavour. The inspiration came from Luke Frost, Head Pastry Chef at Simon...
Ingredients
- 1 tsp loose Lapsang Souchong tea leaves, plus extra for dipping (optional)
- Unsweetened cocoa powder, for dusting
- 1 quantity Classic Truffle ganache
- 20 g crushed crêpe dentelles (for stockists) or cornflakes
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