- 4 sheets filo pastry
- 300g dark chocolate, cut into even size sections
- 80g butter, melted
- Sea salt flakes
- 1 jar Beerenberg Blood Orange Marmalade
- ¼ cup water
- ½ cup pistachio kernels, chopped
- Zest of 1 orange, to decorate
- Extra dark chocolate, for shaving
- Handful rosemary flowers
Preheat the oven to 180°C. Line a baking tray with baking paper.
Cut the filo sheets into 3 pieces. Brush each piece with melted butter.
Place a portion of chocolate onto a piece of filo and fold in the side edges and roll up to enclose the chocolate and form a log/cigar.
Place onto prepared baking tray and brush the tops of the cigars with a little more melted butter, sprinkle with sea salt flakes.
Bake for 12 to 15 minutes just prior to serving so that the chocolate is warm and soft. The cigars should be crisp and golden.
In a saucepan, combine the Blood Orange Marmalade and water. Heat until melted into a syrup.
Drizzle the cigars with the marmalade sauce. Scatter with orange zest, chopped pistachios and decorate with chocolate curls. Finish with a few rosemary flowers.
Trick: Make the chocolate curls by using a vegetable peeler and shaving the side of the chocolate block.