Sanguinaccio alla Napoletana

This recipe comes to me from the renowned pastry chef and teacher Nick Malgieri. He adapted a Neapolitan sweet blood and chocolate cream from Le Ricette Regionali Italiane (1967) by Anna Gosetti della Salda, a goldmine of authentic recipes for obscure Italian specialties, he assures me. Della Salda notes that sanguinaccio is a typical carnival sweet in Italy. Sanguinaccio varies from region to region: in Calabria it includes almonds and cinnamon, while in Campania candi