Absolute chocolate from Madagascar with orange and Campari sorbet

To make the sorbet, combine the water and sugar and bring to the boil to form a syrup. Set aside to cool

Add the orange juice and Campari and churn in an ice cream maker. Freeze until ready to serve

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

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

Preheat the oven to 180°C/gas mark 4

Once the dough has frozen, cut into small chunks and cook in the oven for approximately 7 minutes, until golden

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