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.

Nivo:: Srednje tezine

3.5 oz

cream
5.3 oz

citrus fruit pulp

Bring to the boil together.

1.8 oz

sugar
2.1 oz

egg yolks

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

0.3 oz

rehydrated gelatin

Mix in.

0.9 oz

butter

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

10.6 oz

35% cream
3.0 oz

Callebaut Dark Origin Chocolate - Satongo - 2.5kg Callets
0.7 oz

sugar
Q.S.

Callebaut Cocoa - Cocoa Nibs - 800g Bag

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.