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Dark chocolate and orange ganache, orange parfait and cocoa nib tuile

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Ingredients

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Chocolate orange ganache

Chocolate liquor ganache

  • 75ml of milk
  • 25ml of UHT whipping cream
  • 1 egg yolk
  • 7g of dextrose
  • 125g of 65% dark chocolate
  • 2g of cacao butter
  • 1/2 tsp xanthan gum
  • 25ml of orange curacao

Orange parfait

  • 2 egg yolks
  • 47g of sugar
  • 17ml of water
  • 1g of gelatine
  • 100ml of whipping cream, whipped
  • 133ml of orange purée

Orange purée

  • 400g of orange
  • 75g of caster sugar
  • 50ml of orange juice
  • 5g of caster sugar
  • 1g of agar agar

Orange jelly

  • 125ml of orange juice, freshly squeezed
  • 1g of gelatine
  • 1g of agar agar
  • sugar to taste

Grue nib tuile

  • 50g of caster sugar
  • 40ml of glucose syrup
  • 5g of butter
  • 40g of grue nib
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Method

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1
For the orange purée, cover the oranges with cold water, bring to the boil, and once boiling, remove from the heat and refresh under cold water. Repeat this process 10 times
2
Then, cut the oranges into small pieces. Place in a pan and add the 75g of sugar and the orange juice, whisking as you sprinkle. Place on the heat, and simmer until the orange is tender
3
Mix the 5g of sugar with the agar agar and sprinkle on to the orange. Boil for 2 minutes, then pour into a dish and set in the fridge
  • 5g of caster sugar
  • 1g of agar agar
4
Once set, place into a blender and blend until completely smooth. Pass through a fine seive, and reserve in the fridge
5
To make the chocolate liquor ganache, make a creme anglaise. Put the milk and the cream in a pan on the stove. Whisk the egg yolks and dextrose together. Bring the milk and cream to the boil then pour onto the egg yolk mixture
  • 75ml of milk
  • 1 egg yolk
  • 7g of dextrose
  • 25ml of UHT whipping cream
6
Mix well and return to a clean pan. Cook the anglaise to 86°C, then pass through a fine seive and chill over a bain marie. Blend in the xanthan gum using a hand blender
  • 1/2 tsp xanthan gum
7
Melt the dark chocolate over a bain marie, melting the cacao butter in a separate pan. Pour the anglaise slowly onto the dark chocolate mixture and emulsify using the hand blender
8
Continue to blend and gradually pour in the melted cacao butter and the orange liquor. Pour into an airtight container and rest in the fridge over night
  • 25ml of orange curacao
9
For the chocolate orange parfait, soak the gelatine in cold water. Heat the milk in a pan, and add the drained gelatine. Mix well
  • 3.5g of gelatine
  • 20ml of milk
10
Melt the chocolate over a bain marie to 45°C. Warm the orange purée in a suitable sized pan, add to the milk and mix well. Melt the cacao butter in a pan
11
Then pour the purée slowly onto the chocolate and emulsify using the hand blender. Continue to blend and gradually pour in the cacao butter. Pour into a dish, then leave to rest in the fridge until set
12
Once set, pipe with a 2cm nozzle onto cling film 12cm long, wrap tightly, then freeze
13
When frozen, cut the ganache down to 10cm and remove the cling film. Leave in the fridge to defrost (this should take 30 – 35 minutes)
14
To make the grue nib tuile, cook the sugar and glucose to 150°C. Stir in the butter and grue nib, then spread on a silicone baking mat and leave to cool
  • 50g of caster sugar
  • 40ml of glucose syrup
  • 5g of butter
  • 40g of grue nib
15
Once cool, tip into a blender and blitz. Spread thinly back on the silicone baking mat and cook for approximately 5 minutes at 180°C/Gas mark 6. While still hot, cover with greaseproof paper and roll out as thin as possible
16
Remove from the tray and turn over. Allow to cool slightly and peel the sheet off, then break into shards
17
For the orange jelly, soak the gelatine in cold water, then take ¼ of the orange juice and add the agar agar to it and allow to sit for 20 minutes
18
Place onto the stove and boil. Then, remove from the stove, add the drained gelatine and mix thoroughly. Whisk in the remaining orange juice. Place 115g into a suitable sized tray or dish, put into the fridge and allow to set
19
For the orange parfait, soak the gelatine in cold water. Line a wooden mould (19 x 9 x 0.7 cm) with cling film. Place the yolks in a bowl and start to whisk slowly
20
Cook the sugar and water to 121°C, then pour the sugar over the egg yolks and continue to whisk. Add the drained soaked gelatine, and whisk until cold
  • 47g of sugar
21
Remove from the bowl and place into a clean bowl, then whisk in the orange purée. Whisk the cream to a soft peak, then fold the cream into the sabayon mix
  • 100ml of whipping cream
22
Pour into the mould and place in the freezer. Once set, cut out with the 2cm cutter
23
To serve, position the chocolate orange ganache between 12 and 4 o’clock of the plate – just off centre. Pipe random blobs of orange purée around the ganache
24
Using a hot teaspoon, position 2 quenelles of the chocolate liquor ganache in front of the chocolate orange ganache. Now scatter orange segments around the plate
25
Using a teaspoon, put drops of orange jelly around the plate. Crush some of the cocoa nib tuile and sprinkle over the garnish
26
Now stick 6 shards of the tuile into the chocolate orange ganache. Finish with 3 pieces of orange parfait
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Dark chocolate and orange ganache, orange parfait and cocoa nib tuile

 
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