SWEET SKEWERS lactose-free and gluten-free

For the fudge: Melt the dark chocolate in a bain-marie and then add the condensed milk.

Place in the refrigerator for 2 hours in a well-leveled baking dish (it should remain about 1cm high).

For the mochi: Place everything on the stove at low temperature and stir until it becomes a homogeneous and sticky dough. At that point, remove from heat and place on a silicone mat with starch to roll it out.

Make fudge cubes and work them by hand with the mochi preparation (rolling it out thin and tearing pieces).

The more you have fun and make "mappazzoni," the better they will look. Then skewer them and put them back in the fridge, because by now the fudge will have warmed up too much.

Take them out and brush them with the two combined jams (mostly apricot) and heat with a little water.

Use the torch to give a charred effect.