Dipped chocolates

1. Stir the sugar, water, cocoa powder and cinnamon into a pot and bring to a boil. Remove from heat.
2. Add the remaining ingredients: cognac, walnuts, and breadcrumbs, and combine until the mixture forms a doughy paste.
3. Roll the paste out into a thick sheet and cut the kariokes using a cookie cutter, or shape it into a roll (like in the chocolate cold cake recipe) and cut into slices after chilling.
4. Dip the kariokes in a bowl of melted baking chocolate until coated.
5. Put the chocolates on parchment paper to cool.

Wrap individually and store in a cool place (not the refrigerator).

TIP

• The melted chocolate must be lukewarm otherwise it will stiffen up and not coat the kariokes evenly.