Mix 1 cup flour, cocoa, coffee, salt and granulated sugar on a pastry board. Make a fontana, add the butter and enough white wine, and work into moderately firm dough. Knead for a few minutes, and then shape the dough into a ball. Wrap it in a cloth and let stand for one hour in a cool place.
Sift the Ricotta, add 1/2 cup of confectioner's sugar, orange-flower water or liqueur, mix well and add the diced candied fruit and the chocolate in chunks. Divide the resulting cream into two equal portions; add the cocoa to one half. Hold both in a cool place.
Coat a few tin pipes (cornet molds), 5-in. long and 1-in. in diameter, with almond oil. Roll the dough to 1/8-in. thick and cut into 4-in. disks. Fold the dough around the cornet molds, overlapping the two ends and sealing with a bit of egg-white. Enlarge the two ends to give it an hourglass shape. Fry in hot oil. Gently drain them and place on paper towels. Cool the pastries for a few minutes. Gently remove the molds and let cool thoroughly.
Fill the cannoli with Ricotta cream through one end, and cocoa cream through the other. Cannoli shells can be prepared in advance, but the cream should be added just before serving, or the shell will become soggy. Dust with confectioner's sugar and serve.
Cannoli shells are also known as scorze.
