George Shea, the head of Major League Eating, has often compared our sport to, "a ballet of the buffet." He is often ridiculed for comparing traditional art to, well, stuffing one's face for prize money and a trophy.
Now, this may sound crazy, but here's where I think adding chocolate chips makes sense, mostly because they temper the cloying sweetness and add some much-needed texture. Otherwise, you just have mouthful after mouthful of clumps of cream and shards of shell.
I don't even need to say anything else right? Cannoli. Mascarpone cream. Chocolate dipped edges. And a perfectly crisp shell. This experiment in the kitchen making cannoli from scratch was by far one of my best.