Pastry chef Amaury Guichon made a chocolate cigar which resembles the real thing. The cigar shell is dipped into a fine chocolate before being filled with soft vanilla caramel and Bailey's Cremeaux.

The trick is to gently rub the chocolate coating with your hands to get the cigar, repeat this two times at least and reserve it in the freezer until dessert time. Before serving, rub the ashes ...