Orange and Geranium Pots

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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

A couple of years ago I went to Seville in January for the first time. It was very cold and crisp, with glorious blue skies. I suppose I should have expected to see oranges, but I was bowled over by the number of orange trees in fruit planted on all the streets. I was being even more dense when I pondered why no one scrumped these ripe oranges. The penny dropped when we picked one and tasted it - it was too bitter to eat, but just the job for marmalade. On the last morning of our stay, the Christmas lights were being taken down, and there were hundreds of windfalls lying all over the street. I could not resist the opportunity to tidy a couple of kilos into a bag and take them back to London to make marmalade. Choose your favourite oranges - it could be very tart blood oranges, or even one Seville orange mixed with some sweet oranges.

This recipe can be also be made with cream (see Chocolate Tea Pots) or, if you want to take a risk and make a really extreme pudding, try this one - it’s a bit of a dare!


  • 200 g real dark chocolate
  • 200 g freshly squeezed orange juice (oranges vary in juiciness, so it is difficult to specify a number)
  • about 100 g icing sugar to taste, if necessary (depending on the sweetness of the oranges)
  • drop of pure geranium essential oil
  • 1 tsp orange flower water


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 one drop to be dispensed, others are not so predictable. It’s probably worth dropping the oil on to a spoon, just in case…

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.

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