Chocolate-Orange

Name: Chocolate-Orange
Yield: Serves 8
Ingredients: 40 g Tia Maria; 110 g golden caster sugar; 150 g strong espresso; 1 leaf gelatine, soaked in cold water to bloom; 5 large free range egg yolks; 50 g golden caster sugar; 2 strips of orange zest; 200 g dark chocolate, 70%; 50 g bitter orange marmalade; 150 ml whole milk; 250 ml whipping cream; 60 g very strong espresso; 500 g blood orange juice; 50 g lemon juice; 150 g dextrose; zest of 2 oranges; 200 g water; 190 g dark chocolate, 70%; 8 g super neutrose stabiliser; 75 g golden caster sugar; 60 g water; 5 g cocoa powder; 35 g ground almonds; 35 g plain flour; 35 g butter; 125 g toasted skinned hazelnuts; 35 g golden caster sugar; pinch of salt; 60 g blanched hazelnuts, skinned

Preparation info

Serves
8

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

We put the chocolate cream in a shell. Hazelnut, chocolate, Orange, Coffee, all flavours that all go well together. But if you are not into any of those elements leave them out, or make it all coffee, or all Orange

Ingredients

Chocolate domes

200 g dark chocolate, 70%
50 g bitter orange marmalade

Dessert

Method

To make the chocolate domes

You will need flexible moulds. Start by melting the dark chocolate. Using a brush coat the insides of the moulds with the chocolate, trying not to leave any gaps. Put them in the fridge for a few minutes to set before giving a second coat. Put them back in the fridge until needed.