Antonio Le Rose, a renowned chocolatier from Genova, measures himself with recipes of fragranced pralines that bring to mind the spinning top, a loved and old childhood toy.
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figs from Cosenza hills* g 400
peeled almonds g 400
30 degree baume syrup g 150
Strega liqueur g 50
icing sugar g 500
sugar paste g 300
glucose g 100
Finely grind in a refiner, adding pieces of dried raspberries, mix well and make some balls weighing approx. 18 g, shaping them like a spinning top. Cover with sugar paste and then after, cover the top part with milk chocolate. Using a small cone trace some thin lines to look like string.
*figs cultivated in an hilly area (200-400 meters above sea level) in the province of Cosenza, Calabria, in southern Italy. They are harvested in autumn and dried for 8 days in the sun, to avoid mildew. This natural process allows their later safe storage and winter consumption.
Antonio Le Rose
Il Tempio del Cioccolato, Genova, Italy
photo Andrea Pace
