A fantastic fusion of dark chocolate, orange and lemon. This delicious chocolate orange is another fabulous recipe from Grand Distilleries Peureux.
Creamy dark chocolate
Ingredients (for 4 people)85g whipping cream 85g whole milk 30g egg yolk 25g caster sugar 55g dark chocolate | MethodThe day before, heat the cream and milk in a saucepan. Mix the egg yolks and sugar in a bowl until the mixture whitens. Pour the milk and cream mixture over it, then pour it back into the pan and heat to 85°C while stirring. Chop the chocolate, place it in a bowl and pour in the hot mixture. Whisk, blend and leave to cool. Apply a cling film and refrigerate for 1 night. |
Genoa bread biscuit
Ingredients100g marzipan 70 % 100g egg 45g caster sugar 5g milk 30g flour 1g baking powder 30g butter | MethodPreheat the oven to 180°C. Mix the almond paste, adding the eggs as you go. Using a mixer, emulsify the mixture with the sugar and milk. Add the flour and sifted yeast, then the melted butter. Butter an 18 cm diameter cake tin, place a sheet of baking paper in the bottom and pour in the mixture. Cook for 15 minutes. |
Orange confit
Ingredients3 oranges 55g orange juice 35g semolina | MethodTake the peel of an orange and blanch it three times in a pan of boiling water. Combine the juice and sugar in a saucepan and cook the zest over low heat until translucent. Mix, let cool and refrigerate. Separate the supremes of 2 oranges and mix them with the confit. |
Lemon linzer paste
Ingredients35g icing sugar 20g potato starch 100g flour T45 lemon zest 2g salt 100g butter | MethodPreheat the oven to 160°C. Sift the icing sugar, cornflour, and flour, then add the lemon zest and salt. Soften the butter in a mixer, then add the sifted powders and mix to give body to the dough. Spread the mixture between two sheets of baking paper and prick with a fork. Bake for about 20 minutes. |
Assembly
Ingredients8 Dobla chocolate half-spheres Dom Pacello Royal Orange Gold 40% vol | MethodPlace on a plate the genoa bread infused with Dom Pacello Royal Orange syrup, add a little creamy dark chocolate and half a chocolate sphere. Pour on it the cream and candied oranges, crumbled linzer and orange sorbet. Close with the second sphere. In front of the guest, sprinkle with Dom Pacello Royal Orange and flambe. |
Recipe courtesy of Grand Distilleries Peureux
Photography courtesy of lezardscreation
