Chocolate Ball and Orange Sauce

November 12, 2013

For the ball in chocolate, "
400 g dark chocolate of coverage •
Plate to chocolate with fingerprints of half-spheres of 10 to 12 cm in diameter.
For the chocolate sauce, to the orange,
1 candied tangerine
1 or 2 balls of orange sorbet at the
• 120 g dark chocolate of coverage •
140 g of orange juice
• 2 tablespoons Cointreau

Melt the chocolate in a double boiler. When it is melted, add 1 teaspoon of hot water and mix thoroughly. Using a half-sphere mold, draw spirals on the inside 2-3 layers, and chill to set. Carefully remove from the mold. If you do not have a mold, you can make flat chocolate shapes on waxed paper instead. Fill with pieces of candied tangerine and orange sorbet, and drizzle with sauce. If you chose the flat method, layer the orange and sorbet mixture between two tiles of chocolate lace, and drizzle.

Nutritions

Calories
3246

Sodium
36mg
1% DV

Fat
42g
65% DV

Protein
31g
63% DV

Carbs
355g
120% DV

Fiber
42g
168% DV