Chocolate has a naturally bitter taste that is usually masked by adding cream, milk and oodles of sugar. But for those who love these bitter notes, nothing like a boost of orange peel to bring out the best in it. The addition of orange reduction, olive oil and sea salt brings it all together .
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Yield / Serves
1 cup Kalya premium cocoa powder
1/4 cup dark chocolate chips
1 large orange
2 tablespoon olive oil
2 tablespoon agave nectar
1/2 teaspoon sea salt
Peel a thin layer off the orange using a peeler.
Chop up half of these peels into small pieces.
Heat a oven to about 125 degrees C. Place the peels on a baking tray and bake for about 15-20 minutes till crisp.
Melt the chocolate chips in a double boiler.
Juice the orange, transfer to a saucepan and reduce it to about 1/4th on a low flame.
Add the cocoa powder , agave nectar and orange reduction to the melted chocolate and mix everything together.
Finally add the olive oil and half of the crisped orange peels. Give a stir.
Pour the chocolate on a baking sheet. Spread it gently and sprinkle the remaining crisped orange peels and sea salt. Press them into the chocolate using gentle pressure.
Place inside the freezer and let it set for 1 hour or so.
Break / cut into slices and serve.
All ingredients should be at room temperature.
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