Author: Matthieu Deneuve
Among the autumn sweets, there is a really spicy dessert,
the success of which is coming from two different
movies. One of those movies is Amadeus. The
extraordinary bonbon is served so precisely on the
screen that it provides the illusion of the melting chocolate on
the tongue. With the presence of sudatory erotica, one craves
to immediately taste it.
The Oscar-winning movie, Chocolate is serving a much more
tender and romantic impression. In this movie, this unmatched
delicacy is presented on the screen as the symbol of love
as Capezzoni di Verne – Nipples of Venus appears in the cosy
little chocolate factory, together with other sweets. Thanks to
the prominent acting of Juliette Binoche and Johnny Depp,
this heavenly dessert is now one of those confections which
are proudly referred to as “romantic harmony of taste”. Since
then, Nipples of Venus appears in the offer of every premium
confectionary, tempting to being tasted.
For the filling:
For the decoration:
Melt the chocolate with the cream
and a dash of salt. Put it in the refrigerator
for the night.
Toast the hazelnuts in a pan until
golden brown and it begins to exude
a delicate aroma. Let it cool.
The next day, beat the chocolate
cream with a whisk (be careful not
to over-beat because the cream can
precipitate!). Pour it into a foam
with parchment paper. Put one eye
raisin and hazelnut on the top of the
cream. Press ’kisses’ with the foam bag
onto that: the top shall be pulled up
suddenly to give a nice, pointed shape.
Repeat it until the cream gives out. Put
the ’kisses’ in the refrigerator.
and twirl the frozen kisses into it.
Shake them off well, put them back
onto the tray
and take it into
again until the
grams of white
the tops of the
in it and shake
them off well.
This will be the
and the salt.
with the chocolate mixture,
using a whisk. Add the vanilla
and the orange liqueur.
with the use of a tablespoon. Put
two pieces of soaked raisins into
the middle of the dumpling. Put
it in to the refrigerator.
on a powdered surface until
as thick as the tip of a knife. Cut
out circles big enough to cover the
Lay the circles onto the dumplings,
cover them well. Cut the surplus,
smooth out the wrinkles (to prevent
the marzipan from drying out, make
one at a time).
Melt the white chocolate, and using
this as a glue, crown the balls with
single pieces of raisins. This will be
the ‘nipple’. Store them in a lockable
box in the refrigerator.