Tapa with chocolate & orange

Name: Tapa with chocolate & orange
Ingredients: 300 g Cream; 35 g tribelle triple sec; 1 units.items orange zest; 115 g pure chocolate callets; 3 g leaf gelatin; silicone mold limone 14; orange chocolate callets; cocoa butter powder; cream sherry

Delicious in combination with Cream Mil Pesetas.

Ingredients

300gCream

35gtribelle triple sec

1units.itemsorange zest

115gpure chocolate callets

3gleaf gelatin

silicone mold limone 14

orange chocolate callets

cocoa butter powder

cream sherry

Preparation

Heat the cream with the orange liqueur and the zest of one orange.
Soak the gelatin and dissolve it in the orange cream.
Pour the mixture over the dark chocolate and mix well until all the chocolate is melted.
Then pour the mixture into the silicone mold, let it cool, and then freeze it.
For the 'dipping', heat some of the orange chocolate callets with the cocoa butter powder (about 10%) au bain-marie. The thinner the chocolate, the easier the dipping.
Remove the frozen chocolate discs from the mold.
Skewer onto a satay stick and dip into the orange chocolate mixture.
Place the dipped discs on plastic wrap and let thaw in the refrigerator.
Serve chilled together with the serving suggestion below.
Pour some cream sherry into a glass with ice cubes and garnish with a dried orange slice.