Mässmogge

Step 1: Mix the 2 ⅛ oz ground roasted hazelnuts, 1 ⅜ oz dark chocolate and 1 oz icing sugar into a firm paste. Roll it into a rope about 1 cm thick and chill until firm.

Step 2: Brush a silicone mat or marble slab with a little 1 tbsp sunflower oil. Wear heat-proof gloves for the sugar work, with thin food gloves on top, lightly oiled.

Step 3: Heat the 14 oz sugar, 3 ½ oz glucose syrup and ½ cup water in a heavy pan, stirring only until the sugar dissolves. Then boil without stirring until it reaches 300°F (hard crack) on a sugar thermometer. A common mistake is stirring once it boils, which makes the sugar crystallise and turn grainy.

Step 4: Pour the syrup onto the mat. Take off a quarter and colour it with the 1 pinch food colouring paste (pink, green or yellow), folding it in with an oiled scraper.

Step 5: As soon as the edges set enough to lift, fold the clear sugar in from the edges, then pull and fold it again and again for 5–8 minutes until it turns opaque, white and satiny. Do the same with the coloured piece.

Step 6: Flatten the white sugar into a rectangle, lay thin strips of coloured sugar on top, then wrap it round the chilled filling rope and seal it.

Step 7: Roll and stretch the rope evenly until it is about 2 cm thick, then snip it into 2 cm pillows with oiled scissors, turning the rope a quarter turn after each cut.

Step 8: Leave to cool and harden for 20 minutes. They are ready when they are hard and glassy outside and no longer sticky. Store in an airtight tin, as damp air makes them soft.