Chocolate Orange

Graham Garrett

Graham Garrett

19th January 2016
Graham Garrett

Chocolate Orange

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.

serves 8


  • for the chocolate domes
  • 200g dark chocolate, 70%
  • 50g bitter orange marmalade
  • for the coffee cream
  • 150ml whole milk
  • 250ml whipping cream
  • 2 strips of orange zest
  • 50g golden caster sugar
  • 5 large free range egg yolks
  • 60g very strong espresso
  • 40g Tia Maria
  • 1 leaf gelatine, soaked in cold water to bloom
  • 190g dark chocolate, 70%
  • for the blood orange sorbet
  • 8g super neutrose stabiliser
  • 75g golden caster sugar
  • 150g dextrose
  • zest of 2 oranges
  • 200g water
  • 500g blood orange juice
  • 50g lemon juice
  • for the chocolate crumb
  • 35g plain flour
  • 5g cocoa powder
  • 35g ground almonds
  • 35g golden caster sugar
  • pinch of salt
  • 35g butter
  • for the hazelnut butter
  • 125g toasted skinned hazelnuts
  • for the candied hazelnuts
  • 110g golden caster sugar
  • 60g water
  • 60g blanched hazelnuts, skinned
  • for the coffee syrup
  • 50g golden caster sugar
  • 150g strong espresso


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.

To make the coffee cream, bring the milk, cream and orange zest to the boil. Whisk the sugar and yolks together. Add the espresso and Tia Maria, and then whisk in the hot milk and cream, put back on the heat and cook to 82°C. Add the gelatine. Melt the chocolate and using a hand blender, blend in to mixture. Pass through a fine sieve and leave to cool. When cold, transfer to a piping bag. Spoon a little marmalade into the middle of each chocolate dome, and then fill them with the cream. Store in the fridge.

To make the blood orange sorbet, mix the stabiliser, sugar and dextrose. Add the zest and water then bring to the boil. Leave to cool completely then stir in the orange and lemon juice. Chill it in the fridge overnight, pass through a sieve to remove the zest then whiz with a hand blender before churning in your ice cream machine.

To make the chocolate crumb, mix all the dry ingredients then rub in the butter to form a rough crumble. Leave to rest in the fridge for about half an hour. Form into clumps onto a baking tray and bake at 160°C for about 15 minutes.

To make the hazelnut butter, blitz the nuts in a blender until a smooth paste is obtained.

To make the candied hazeluts, heat 60g of the sugar and the water to make a syrup. Add the hazelnuts and simmer for 5 minutes. Remove the nuts and add the rest of the sugar. Put the nuts back in the pan and continue simmering for another 5 minutes. Put the nuts onto a lined oven tray and bake at 170°C for 10 minutes.

For the coffee syrup, add the sugar to the espresso and simmer until a syrupy consistency is achieved.

To serve, spread a little hazelnut butter on the plate. Drizzle some coffee syrup around. Place a few chocolate crumbs in a line and sprinkle some candied nuts between them. Carefully turn out a chocolate dome onto each plate and place a scoop of sorbet alongside.

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