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.

For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and ...

We often report on Belizeans excelling in competitions abroad, from athletics to robotics, but in cigar smoking!? Well, that's a new one, but Belize made its mark in Cuba on the international stage at ...