Chocolate Cigars

Preparation info
  • Makes


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

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 Radley’s Michelin starred restaurant at the Chester Grosvenor, where we have just opened our 4th store. They are served with coffee after dinner from a humidor.