Melting Spanish Chocolate Delight

Allergens

Contains dairy (heavy cream) and nuts (almonds).

Ingredients

• 4 oz dark Spanish chocolate, finely chopped
• 1/2 cup toasted almonds, roughly chopped
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 tbsp orange juice
• Orange zest from 1 medium orange
• 1 tsp vanilla extract
• Pinch of sea salt
• Fresh berries and mint leaves for garnish

Instructions

1. In a double boiler, gently melt the dark Spanish chocolate until smooth. Set aside to slightly cool.
2. Toast the almonds in a dry pan over medium heat, stirring frequently to avoid burning, until they are golden brown and fragrant. Roughly chop and set aside.
3. In a saucepan, combine heavy cream, sugar, orange juice, and orange zest. Heat gently over low medium heat, whisking occasionally, until the sugar has fully dissolved and the mixture thickens slightly. Remove from heat and stir in vanilla extract and a pinch of sea salt.
4. Slowly pour the warm caramel sauce over the cooled melted chocolate, stirring continuously until combined.
5. In individual serving dishes, layer the chocolate caramel mixture with the toasted almonds. Repeat layers until each dish is filled.
6. Garnish with fresh berries and a sprig of mint. Serve immediately with a smile and a toast to Spanish sunsets.

Chef’s Insight

Use high-quality Spanish dark chocolate for a richer, deeper flavor.

Notes

Serve at room temperature for the perfect texture and taste.