Mix flours, salt, eggs, and 100ml water into a dough and knead for 10 minutes.
Shape dough into a ball and chill in the fridge overnight.
Flatten butter into a 40x19cm rectangle and chill for one hour.
Roll dough to 60x20cm and place butter over the bottom two-thirds.
Fold the dough into layers to trap the butter, seal the edges, and chill for one hour.
Perform a book turn by folding edges to the center and then in half, then chill for one hour.
Perform a single turn by folding the dough into thirds and chill for one hour.
Repeat a single turn and chill the dough overnight.
Melt 100g of chocolate and bring milk to a boil in a separate pan.
Whisk sugar, yolks, and cornflour, then gradually whisk in the hot milk.
Heat the mixture while stirring until thick, then sieve into a clean bowl.
Stir in melted chocolate and coffee extract, then cover and chill.
Whip cream and limoncello to soft peaks and fold in ricotta and peel.
Preheat oven to 200°C and line a baking tray.
Roll dough and cut into 1cm strips before wrapping around moulds.
Brush pastry with egg wash, sprinkle with sugar, and bake for 15 minutes.
Cool horns on a rack, remove moulds, and dip 6 wide ends in melted chocolate.
Pipe mocha filling into chocolate horns and tutti frutti filling into the others.