Ingredients (for 8 pieces)
For the orange jelly
- 150ml fresh-squeezed organic orange juice
- 10g di raw cane sugar (depending on the quality of the orange)
- 1 level tsp agar agar powder
Squeeze an organic orange, which should yield around 150 ml of juice. Filter it into a saucepan along with the sugar and heat over the lowest flame. In a cup, mix the agar agar powder with a little bit of cold orange juice. When the orange juice begins to boil, add the agar/juice mix and whisk to avoid the formation of clumps. Boil for five minutes then pour into candy molds (or an ice cube tray). Let cool to room temperature then freeze.
Meanwhile, prepare the shell: pulse the cocoa beans to obtain a coarse powder. Melt the cocoa butter in a bain marie; when it’s melted, turn off the flame. Add the sugar, cocoa powder and chopped cocoa beans. Mix well with a rubber spatula and let it cool. Add the orange powder if desired (orange powder is obtained by drying orange peel either in the oven or a dessicator and blending it)
When the jellies are frozen, dip them into the chocolate mix. Refrigerate.