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Absolute chocolate from Madagascar with orange and Campari sorbet

Absolute chocolate from Madagascar with orange and Campari sorbet

  • Dessert
  • medium
  • 4
  • 60 minutes, plus churning/freezing time

PT1H

1
To make the sorbet, combine the water and sugar and bring to the boil to form a syrup. Set aside to cool
  • 1.2l water
  • 400g of sugar
2
Add the orange juice and Campari and churn in an ice cream maker. Freeze until ready to serve
  • 280ml of orange juice
  • 30ml of Campari
3
Melt the chocolate in a microwave then stir in the cream until combined. Pour the mixture into a 6cm ring mould and place in the fridge to set
  • 100g of dark chocolate, from Madagascar
  • 180g of double cream
4
To make the crumble, mix the flour with the sugar and butter, then knead in the almond flour. When the dough is combined and consistent, place in the freezer
  • 100g of flour
  • 100g of sugar
  • 100g of unsalted butter
  • 60g of almond flour
5
Preheat the oven to 180°C/gas mark 4
6
Once the dough has frozen, cut into small chunks and cook in the oven for approximately 7 minutes, until golden
7
To serve, remove the chocolate from the rings by warming with your hands and place onto chilled plates. Top with the crumble, a quenelle of sorbet and garnish with freeze dried raspberries and a mint leaf
  • raspberries, dehydrated for sprinkling
  • 4 mint leaves

Ingredients

Metric

Imperial

Chocolate ganache

Sorbet

  • 1.2l water
  • 400g of sugar
  • 280ml of orange juice
  • 30ml of Campari

Crumble

  • 100g of flour
  • 100g of sugar
  • 100g of unsalted butter
  • 60g of almond flour

To plate

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