1Over a simmering water bath, slowly melt the chocolate 60% Cacao Bittersweet Chocolate Chips in a metal bowl. Remove from heat and stir. Dip the cannoli to your liking and line with melted chocolate. Place dipped cannoli on a cooling rack and allow chocolate to set 30 minutes.
2Meanwhile, in a large mixing bowl, mix together the dulce de leche and mascarpone cheese until blended. Put in the refrigerator for ½ hour to set.
3With a pastry bag, fill cannoli and decorate to your liking. Cover and store leftovers in refrigerator.
In this episode of My Food Thing, we visit the San Francisco home of renowned chef/restaurateur Traci Des Jardins, where she shows CHOW.com viewers how to make one of her favorite party dishes, carnitas tacos.