Absolute chocolate from Madagascar with orange and Campari sorbet

Updated: Oct 10

The campari gives the sorbet a sharp kick that works beautifully alongside the dark chocolate.


60 Minutes, plus churning/freezing time | Dessert | Medium Difficulty | Serves 4

Ingredients


CHOCOLATE GANACHE

100g of dark chocolate, from Madagascar

180g of double cream

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

raspberries, dehydrated for sprinkling

4 mint leaves


Method


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


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


  • 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


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


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

  • raspberries, dehydrated for sprinkling

  • 4 mint leaves

SOURCE



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