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Ciokopiu

Ciokkolone filled with white ganache cream, covered with chocolate and decorated with cocoa and fruit nibs.

White Ganache Cream

Ingredients

  • White chocolate 1600 g
  • Cream 1000 g
  • Glucose or honey 120 g
  • Ground nut paste for ice cream making g 250/300 (made with: finely ground hazelnuts, pistachios or almonds) 250/300 g

Method

Bring the cream and glucose to the boil, add the chocolate (broken into small pieces) and cool to 35 °C. Flavour as desired. Put the cream in a disposable icing bag with no nozzle, cut off the tip to form a hole with a diameter of approximately 6mm and fill the Ciokkolone cannolo with the cream. Temper the white chocolate coating at 29 °C and cover approximately 2 cm at the end of the Ciokkolone; before it hardens, sprinkle with crispy fruit or cereal pieces. Leave to harden for at least 15 minutes, at a temperature below 25 °C.

Chocolate & Coffe

Ingredients

  • 65% dark chocolate 1250 g
  • Cream 1000 g
  • Glucose syrup 100 g
  • 22% cocoa powder 200 g
  • Sugar 200 g
  • Instant coffee 20 g
  • Ground coffee 5 g

Method

Bring the cream, glucose syrup, cocoa, sugar and coffee to the boil. Once this temperature has been reached, add the chocolate (broken into small pieces), remove from the heat and cool to 30 °C. Put the cream in a disposable icing bag with no nozzle, cut off the tip to form a hole with a diameter of approximately 6 mm and fill the Ciokkolone cannolo with the cream. Temper the dark chocolate coating at 31 °C and cover approximately 2 cm at the end of the Ciokkolone; before it hardens, sprinkle with cocoa nibs, crispy cereal pieces or crumbled coffeeflavoured biscuits. Leave to harden for at least 15 minutes, at a temperature below 25 °C.

Preparation

Tip the cream straight into the Ciokkolone, decorate with cocoa nibs or crushed coffee-flavoured biscuits. For the white ganache version, replace these ingredients with white chocolate and crispy fruit pieces.

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