Chocolate and orange cream

How to make a great dessert in a small dessert glass? This recipe uses Satongo dark chocolate which pairs extremely well with warm, citrus flavours like orange. Expect crunch, intensity, lovely acids and bitters. Great as side for a luxury coffee treat or afternoon tea delight.

Level:: Medium

100 g

cream
150 g

citrus fruit pulp

Bring to the boil together.

50 g

sugar
60 g

egg yolks

Mix together. Pour the cream mixture over the yolks. Put back on the heat to 85°C while stirring continuously.

9 g

rehydrated gelatin

Mix in.

25 g

butter

Mix in with the hand mixer and pour into small dessert glasses. Finish with some orange marmalade and a chocolate biscuit.

300 g

35% cream
85 g

CHD-L7243STGNV
20 g

sugar
Q.S.

NIBS-S502

Prepare a ganache. Leave to rest for a night in the fridge. Beat up shortly the next day and pipe on top of the crémeux layer in glasses. Finish with a super thin chocolate disc with crunchy cocoa nibs and orange chips in it.