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 cigar “ash” is made from a hazelnut crumble and delicately applied to the cigar to give it an extra realistic look.
A variety of culinary techniques is then used to give the cigar its finishing touches.
Produced By David Ibekwe
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