Chocolate Orange Recipe

Make the Caramel

In a medium saucepan over medium heat, add the granulated sugar. Allow it to melt without stirring until it reaches a golden brown color.

Remove from heat and carefully whisk in the unsalted butter until melted.

Gradually add the heavy cream while whisking continuously until smooth.

Stir in the orange zest and a pinch of salt. Set aside to cool.

Prepare the Pastry

In a mixing bowl, combine flour and powdered sugar. Add the cold unsalted butter cut into small pieces.

Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.

Add the egg yolk and ice water, mixing until the dough comes together.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll out the dough and fit it into a tart pan, prick the base with a fork, and bake at 350°F (175°C) for 20-25 minutes or until golden.

Make the Orange Curd

In a saucepan, combine fresh orange juice, granulated sugar, and egg yolks. Whisk until well combined.

Cook over medium heat, stirring constantly until the mixture thickens.

Remove from heat and stir in unsalted butter and cornstarch until smooth.

Pour the curd into a bowl and let cool before spreading it over the cooled shortcrust pastry.

Prepare the Ganache

Chop the dark chocolate and place it in a heatproof bowl.

In a small saucepan, heat the heavy cream until just boiling and pour over the chocolate.

Let it sit for 2-3 minutes, then stir until smooth. Add orange zest and mix well.

Pour the ganache over the orange curd in the tart shell and refrigerate until set.

Make the Tuille Cookies

Preheat the oven to 350°F (175°C). In a bowl, whisk egg whites until frothy.

Gradually add powdered sugar and continue whisking until soft peaks form.

Gently fold in flour, melted butter, and cocoa powder until combined.

Spoon small amounts onto a baking sheet lined with parchment paper and spread thinly. Bake for 5-7 minutes or until edges are golden.

Allow to cool before gently lifting off the sheet.

Dehydrate the Oranges

Slice the fresh oranges thinly and arrange them on a dehydrator tray.

Dehydrate at 135°F (57°C) for about 8-12 hours until completely dry. Alternatively, you can bake them at the lowest setting in the oven for a few hours.