Ingredients
Pan
Method
Pan
- zest of 2 oranges
- 340 g double creme
- 43 g liquid glucose
- 425 g dark chocolate
- 85 g cubed butter
Method
- Bring cream mix to scalding.
- Melt the chocolate at the same time over a double boiler.
- Strain creme over chocolate and gently stir.
- Add to baked chocolate pastry and cool.
- Set in fridge.