Sweetly Chocolate, Bitterly Orange
Making the chocolate shortbread cookies
Making the ganache
Preparing the chocolate crème anglaise
Preparing the chocolate icing
Finish and presentation
- 1 pound 1 1/2 ounces dark couverture chocolate (500 g)
- 1 pound 1 1/2 ounces cocoa butter (500 g)
- orange segments (SQ)
- whipped cream (SQ)
- approx. 1 cup citrus juice (25 cl)
To make this recipe, you will need truncated rectangular molds (rectangular trapezoids) measuring 2 × 3 1/2 inches (5 × 9 cm), with the side that is parallel to the longest side measuring 1 3/4 inches (4 cm).
Step 1: Making the orange marmalade
Forty-eight hours before making this dessert, cut the unpeeled oranges and lemon into very thin slices. Remove and collect the seeds for later use. In a tub, cover the citrus slices with 9 1/2 cups (2.25 liters) of water. Leave to macerate overnight.
Bring the content of the tub to a boil and let boil for 35 minutes. Leave to macerate for one more night.
Weigh the content of the tub (fruit and water) and add the same weight in sugar. Wrap the citrus seeds in a muslin pouch. Bring the mixture to a boil, add the seeds, and let boil for 1 hour 20 minutes. Transfer the hot marmalade into jars.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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