Chocolate beehive with pineapple and Barolo Chinato
Winning recipe of Cioccolatorta 2005, the sweetest competition in Italy as part of CioccolaTÒ.
INGREDIENTS FOR 4 SERVINGS
200 g of dark chocolate
120 g of dried pineapple
60 g of Barolo chinato
1 egg yolk
grated rind of 1 orangej
uice of the orange
cinnamon
PREPARATION
Soak the pineapple in cold water with the orange juice.
Chop the chocolate and melt it over a double-boiler (leaving 2 spoonfuls that will be added after melting to lower the temperature).
Take a sheet of bubble pack and wash it carefully, dry it, and cut 4, 5 x 10 cm strips.
Brush them with the melted chocolate and as soon as it begins to set, form a cylinder by bringing the two ends together.
Drain the pineapple and cut it in thin strips that you will use to fill the cylinders without using too much pressure.
Put the egg yolk, sugar, the Barolo Chinato, the cinnamon, and the orange rind in a bowl.
Place the bowl in a pan of boiling water and continue to beat the ingredients until foamy. Remove from the fire immediately.
Remove the plastic from outside the chocolate cylinders and top with the warm Barolo Chinato sauce before serving.
Photo: The presentation of the bake-off award, CioccolaTÒ 2005
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