Chocolate and orange cream

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.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Crémeux of citrus fruits

ingredients preparation
  • 100g
  • 150g
    citrus fruit pulp

Bring to the boil together.

  • 50g
  • 60g
    egg yolks

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

  • 9g
    rehydrated gelatin

Mix in.

  • 25g

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

Satongo chantilly cream

ingredients preparation
  • 300g
    35% cream
  • 85g
  • 20g
  • Q.S.

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.

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