Imagine if you will a ball. About the size of a tennis ball, perhaps a little larger. Now suppose the skin of this ball was made of the finest of pastries and instead of empty space filling its interior we find chocolate ganache. That would be quite a fantastic ball would it not? But the magic does not stop there for this ball is then coated with icing sugar then dusted with chocolate to make the deliciousness complete.

It is safe to say that the kind of sport played with this ball would be quite special indeed. In Venice they call such a ball a Fritelle Cioccolato and it is a part of the sport known here as dolce.

For me it was lunch.

Bearing in mind that breakfast consisted of a chocolate filled croissant you ought not feel too sorry for me…