Orange Dessert Chocolates

This is named after the ice cream. Any remaining fruit paste tastes fantastic dipped in bitter dark chocolate & any remaining ganache can be flavoured & used for truffles.

1. 1

   1 Prepare the lightly crystallised orange zest and dry it out at 100°C- in the oven, turning once or twice. Store any leftover zest in an airtight container.
   
   2 Temper 150 g (5 oz) of dark chocolate and spread onto a sheet of baking parchment. When touch dry, cut out 1.5 cm (3/4 in) circles with a pastry cutter.
   
   3 Warm the cream a little. Add the milk chocolate and stir until all the chocolate is incorporated. If you still have lumps of chocolate, warm the mixture for about 10 seconds in the microwave and stir again.
   
   4 Stir in the orange blossom oil and the Cointreau.
   
   5 Using a piping bag and a 1 cm (1/2 in) nozzle, pipe the ganache onto the dark chocolate circles and leave to set.
   
   6 When set, dip each chocolate in the remaining tempered chocolate so it is fully sealed. Sprinkle the tops of the chocolates with the crystallized orange zest, then leave to set before cutting away any 'feet' from the chocolate.