Chocolate and orange cream

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

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.

Chocolate and orange cream

Recipe components

Used Callebaut products

Crémeux of citrus fruits

IngredientsPreparation
  • 100g
    cream
  • 150g
    citrus fruit pulp

Bring to the boil together.

  • 50g
    sugar
  • 60g
    egg yolks

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

  • 9g
    rehydrated gelatin

Mix in.

  • 25g
    butter

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

Satongo chantilly cream

IngredientsPreparation

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.