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.

I hadn’t thought of this moment in years, but immediately remembered it upon my first sniff of a cocktail called the 100-Year-Old Cigar. The aromatics stirred an intense recollection: sliding the ...

The pepper increases in the last third. The cigar develops a fine sweetness until the end. Despite its dark dress, the cigar ...

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 ...

Loaded with Kahlua, Bailey's and Espresso shot, it is hard to resist. Serve the three shot glasses along with the Margarita coupe with crushed ice in it. 6. Pour all three into the glass and finish ...