This recipe was presented at a chocolate masterclass given at the Eurochoc Festival in Perugia. I assisted chef chocolatier Paul de Bondt and chef Alessandro Battistero, and the sushi uses my chocolate tapenade in its centre. Making sushi looks quite daunting first time round, but it’s actually very simple. The sushi vinegar, nori, umeboshi, wasabi, pickled vinegar and sushi mat can all be found in specialist Japanese shops, some health food stores and many better supermarkets or department-store food halls. If you can’t find ready-toasted nori you can toast it yourself lightly over a gas burner. The accompanying Salt and Pepper Chocolate can be made well in advance if you prefer.