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1
In a large bowl, combine the flour, cinnamon, sugar, and cocoa powder and cut in the butter with 2 knives or a pastry cutter, until the mixture resembles coarse crumbs.
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2
Add the Marsala and shape the dough into a ball.
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3
Wrap the dough in plastic and refrigerate.
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4
In a 3 1/2-quart pot, heat the canola oil to 350 degrees F.
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5
In a mixing bowl, stir together the ricotta, sugar, vanilla, orange zest and chocolate chips until well-mixed.
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6
Spoon into a pastry bag with an open tip and place in the refrigerator.
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7
Remove the dough from the refrigerator and divide into 4 pieces.
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8
Roll one piece onto a flat surface with a rolling pin to a 1/16-inch thickness.
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9
Using a cookie cutter, cut 4-inch circles from the dough.
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10
Using the rolling pin, roll each circle into an oval and wrap each oval lengthwise around a metal form, sealing the edges with egg whites.
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11
Flare the edges open with fingers.
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12
Gently drop the cannoli shells into the hot oil and fry until dark golden brown, about 2 to 3 minutes.
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13
Remove from the oil with a slotted spoon and allow to drain on paper towels.
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14
When the cannoli are cool enough to touch, twist the molds away from the shells.
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15
The shells may be made one day in advance and allowed to rest, unfilled and uncovered.
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16
To complete the cannoli, stuff with ricotta cream, dust with powdered sugar and serve.
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17
In a 2 quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved.
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18
Remove from heat.
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19
In a large saucepan, combine the zest and enough cold water to cover and bring to a boil.
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20
Remove the zest, rinse with cold water and repeat the process 2 more times.
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21
Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest.
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22
Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender.
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23
Remove from heat and cool.
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24
Drain the syrup and lay the zest out on a cooling rack.
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25
Toss in sugar and store in an airtight container.
