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Food Pairings - Chocolate and Orange

Wednesday, 28 April 2010

All week we are asking our chefs to cook two recipes using two foods or spices that they feel go really well together. Today Louise Lennox has chosen to work with chocolate and orange as she feels these two ingredients are a match made in heaven!

Louise Lennox Pastry Chef

Chocolate Orange Souffle

Pastry Cream


. 2 Large Egg Yolks
. 1 1/4 oz Plain Flour
. 1oz Caster Sugar
. 6fl.ozs Whole Milk
. Grated Rinds of 2 Oranges and juice of 1


1. Bring the milk to the boil in a saucepan and whisk all remaining ingredients in a bowl
2. Then pour in the hot milk and whisk
3. Put into a clean saucepan and cook over a medium heat until the mixture is very thick and starts to bubble
4. Pour into a bowl and place clingfilm on top to prevent a skin forming



. 5 Large Egg Whites at room temperature
. Pinch of salt
. 2ozs Caster Sugar
. 8ozs 70% Dark Orange Chocolate - grated


1. Whisk the salt and egg whites together until they reach the soft peak stage
2. Add the sugar and continue whisking
3. Fold the egg whites into the warm pastry cream and then fold in the grated chocolate
4. Place into buttered and sugared ramekins and put onto a baking tray and put into the preheated oven at 170oC for 10 mins
5. Serve at once

Chocolate Orange Parfait Teardrop


. 200g 70% Dark Chocolate
. 12 Large Egg Yolks
175g Caster Sugar
. 10fl.ozs Fresh Orange Juice
. Grated Rind of 2 Oranges
. 1 Pt. Double Cream - semi whipped
. 8 Strips of Acetate or Baking Parchment

Method for Parfait:
1. Put eggs yolks, sugar, orange juice and rind into a heat proof bowl
2. Place over a pot of simmering water and whisk until thick
3. Remove from heat and with an electric whisk, whisk for 5 minutes until the mixture is really pale and cold
4. Fold this mix into the cream and fill the teardrops and freeze

Method for Chocolate Teardrop:

1. Chop the chocolate into small pieces and put 3/4 into a heatproof bowl
2. Put this bowl over a saucepan of simmering water and allow to melt gently. Remove from heat and be careful not to allow any steam or water to get into the chocolate.
3. Stir in the remaining chocolate and spread along the striips of acetate or baking parchment
4. Allow to set slightly and then join the two edges together to make a teardrop and place on a baking tray that has been lined with baking parchment and spoon chocolate into the bottom of the teardrop and allow to set.