Chocolate ganache: 250g whipping cream. 65g 70% dark chocolate. 60g 54% dark chocolate. 6cm by 6cm ring moulds.
Place 125g whipping cream in a large pan and warm over a medium heat. Place the chocolate into a bowl large. Once the cream reaches 70°C, pour it over the chocolate and stir until melted and emulsified. Whip the remaining 125g cream until it makes soft peaks and fold into the chocolate mixture. Fill a piping bag with the ganache, pipe evenly into the rings and refrigerate
until needed.
Caramelised oranges: 125g caster sugar. 68ml water. 2 oranges- peeled and segmented, plus any juice.
Place the sugar and water into a wide saucepan, boil until the sugar turns to a light caramel. Take caramel off heat, add orange segments and juice, turn. Then place on a plate to cool.
Sesame praline: 150g tahini. 150g caster sugar. 5ml sesame oil
Place the sugar in a saucepan and put over a medium heat, heat until it reaches an amber colour. Stir in the tahini, then spread onto a tray lined with a nonstick mat. Once cooled, break into pieces and place into a blender along with the oil, and blend until smooth.
Sesame praline feuilletine: 50g 54% dark chocolate buttons. 5g cocoa butter. 40g sesame praline. 45g feuilletine wafer.
Prepare a baking tray lined with silicone baking mat. To make the sesame praline feuilletine, put the chocolate and cocoa butter in a bowl and melt it over a bain-marie. Mix the praline into the chocolate mixture and lastly mix in the feuilletine wafer. Spoon into the prepared tray and spread out thinly, cover with another baking sheet and roll until very thin. Leave to set for at least 30 minutes. Once semi-set, cut into 6cm discs, and chill.
Salted caramel: 45g whipping cream. ½ tsp vanilla paste. 45g caster sugar. 38g unsalted butter. Pinch of Maldon sea salt.
Heat a heavy based saucepan. When it is hot, add the sugar, and cook until it is an amber caramel. Gradually add the cream to the caramel, and then the salt and vanilla paste. Mix well and then take off the heat. Add the butter, cube by cube. Allow to cool in the fridge. Place into a piping bag.
Orange sauce: 200g fresh orange juice. 5g caster sugar.
Place ingredients into a small saucepan and reduce until thick. Place into a small squeeze bottle and chill.
For the tempered chocolate decoration: 100g 54.5% dark chocolate. Acetate- cut the acetate into 12cm length strips.
First temper the chocolate by placing dark chocolate over a pan of warm water. When the dark chocolate reaches a temperature of 54 deg cel, take out ¼ of its volume and set aside. When the larger dark chocolate quantity reduces to 26.4 deg cel, add the smaller volume and keep at a consistent temperature of no higher then 30 deg cel.
Dip your index finger into the chocolate and carefully make a swipe onto the acetate, do this the length of the acetate. Allow to set. Peel off the acetate.
