What happens when you put two Callebaut chefs together in a room stuffed with delicious ingredients? Pure gourmet magic! For this recipe, culinary masterminds Beverley Dunkley and Julie Sharp joined forces, and created a seductive and toothsome plated dessert that’s finger-licking, lip-smacking good. From the creamy rich, intense-tasting chocolate fondant (also known by its culinary monikers chocolate lava cake and moelleux) over the refreshingly fruity orange sorbet to the decorative dabs of mildly sweet orange syrup: each element complements the other and makes this into a delightfully sophisticated dessert.