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.

Praline version:


  • 150 g dark chocolate
  • 2 dl heavy cream
  • a pinch of salt

For the filling:

  • 50 g Turkish hazelnut
  • 50 g raisins, soaked in liqueur

For the decoration:

  • 100 g tempered dark chocolate
  • 50 g white chocolate
  1. Melt the chocolate with the cream

    and a dash of salt. Put it in the refrigerator

    for the night.

  2. Toast the hazelnuts in a pan until

    golden brown and it begins to exude

    a delicate aroma. Let it cool.

  3. 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


  1. Press a little cream onto a tray lined

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.

  1. Temperate 100 grams of dark chocolate

and twirl the frozen kisses into it.

Shake them off well, put them back

onto the tray

and take it into

the refrigerator

again until the

chocolate becomes


  1. Melt 60

grams of white

chocolate. Dip

the tops of the

bonbons into

in it and shake

them off well.

This will be the


Chestnut version:


  • 250 g candied chestnut paste
  • 3 tbsp butter
  • 180 g dark chocolate
  • a pinch of salt
  • 3 cl orange liqueur
  • vanilla
  • 250 g marzipan
  • 50 g white chocolate
  • raisins soaked in liqueur for the filling and decorating

  1. Melt the chocolate with butter

and the salt.

  1. The chestnut mass shall be combined

with the chocolate mixture,

using a whisk. Add the vanilla

and the orange liqueur.

  1. Make dumplings from the mix

with the use of a tablespoon. Put

two pieces of soaked raisins into

the middle of the dumpling. Put

it in to the refrigerator.

  1. The marzipan shall be stretched

on a powdered surface until

as thick as the tip of a knife. Cut

out circles big enough to cover the


  1. 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).

  2. 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.