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Cigar of dark chocolate filled with figs, Roquefort and port syrup

Cigar made of dark chocolate and filled with a mascarpone cream, Roquefort, port syrup, and fresh figs.This cigar is made of pure chocolate and filled with a cream of mascarpone, Roquefort, port syrup, and fresh figs. Served with ash of fried potato skin and spices. Delicious in combination with Godet Cognac X.O. Terre (6333650).

Ingredients

25gbalsamic vinegar
300gMascarpone
Olive oil
100gRoquefort
Pepper
2units.itemsFigs
Salt
50gport syrup

natural casing
fork pick

vegetable skin to taste

Ice Chocolate

Preparation

  1. Cut the figs into a fine brunoise.
  2. Heat oil in the pan and sauté the figs.
  3. Deglaze with the port reduction and balsamic vinegar.
  4. Crumble the Roquefort into the pan and turn off the heat.
  5. Let the cheese melt and stir continuously.
  6. Remove the pan from the stove and add the mascarpone.
  7. Season with salt and pepper and transfer the mixture to a piping bag.

  1. Cut a piece of natural casing.
  2. Tie off the bottom and fill it to the desired size.
  3. Tie off the top and smooth the casing with your hands.
  4. Hang the casings in the freezer (preferably a shock freezer) on an oven rack by resting the knot of the casing on a fork skewer. Place the skewer over the rack so the casing hangs down.

  1. Fry the vegetable sheets and let them harden well.
  2. Grind them finely in the food processor and optionally add some spices.

  1. Heat the ice chocolate au bain-marie.
  2. When the mixture is well frozen, you can remove the casing and dip the 'cigar' in the chocolate.
  3. TIP: You can make a cigar band by cutting edible paper (33002492) into small bands and wrapping them around the cigar. Seal them with a little water.