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.

These are basically chocolate spring rolls ... and then egg-wash the sides and roll up from the end closest to you into a cigar shape as tightly as you can. Cut off any excess to make it as ...

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 ...