TASTE GUIDE CAPEZZOLI DI VENERE NIPPLES OF VENUS
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:
Ingredients:
- 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
-
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
bag.
- 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.
- 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
solid.
- Melt 60
grams of white
chocolate. Dip
the tops of the
bonbons into
in it and shake
them off well.
This will be the
’nipple’.
Chestnut version:
Ingredients:
- 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
- Melt the chocolate with butter
and the salt.
- The chestnut mass shall be combined
with the chocolate mixture,
using a whisk. Add the vanilla
and the orange liqueur.
- 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.
- 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
dumplings.
-
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.