Finely chop the chocolate and put it into a heatproof bowl. Scald the orange juice by heating it in a small pan until boiling. Add sugar if necessary at this stage. Add the geranium oil to the hot juice. Be careful when measuring the oil, some bottles allow just
Make a ganache by pouring the boiling juice, bit by bit, on to the chopped chocolate. When you have blended in all the juice, add the orange flower water to the ganache. Pour into small coffee cups, glasses or ramekins and chill for at least 2 hours.
© 2003 Chantal Coady. All rights reserved.