Vins de Bergerac et Duras

Chocolate dome, vanilla biscuit and caramelised oranges

To be enjoyed with :

Bergerac rouge | Côtes de Bergerac rouge | Côtes de Duras rouge | Haut-Montravel | Monbazillac | Montravel rouge | Pécharmant | Saussignac

1/ Chocolate shell

Melt chocolate. Prepare a silicone hemisphere mould. Use a brush to apply thin layers of chocolate to hemispheres. Set chocolate in the fridge between layers. Repeat 3-4 times.

2/ Orange cream filling

Combine orange juice, sugar and cornflour. Bring to the boil whisking constantly, remove from heat, add butter and keep to one side. Slice orange segments and lay in the smallest silicone hemisphere moulds. Pour cream over orange segments. Smooth with a spatula and freeze.

3/ Chocolate chantilly cream

Bring 100g of cream to the boil and pour onto chopped chocolate to melt. Whisk remaining cream and add orange zest. Keep to one side.

4/ Chocolate biscuit

Knead or use a mixer to form a dough. Roll dough onto baking paper and bake for 15 minutes at 180°C. Once cool, use a cutter to cut into circles.

5/ Assembly

Put a little chantilly into the bottom of the chocolate-coated spheres. Top with the frozen filling and cover with chantilly cream. Add biscuit topping, smooth with a spatula and freeze overnight. Remove desserts from freezer at least 2 hours before serving.

Pastry chef tips

  • Temper the chocolate to give it gloss and snap: melt chocolate, bring it to 55°C then cool it stirring vigorously at 29°C and bring it back up to 32°C.
  • A quick and easy way to roll your dough out is between two sheets of baking paper.
  • Use a hand blender to mix in butter to make an indulgent orange cream. It will make the dessert lighter and airier. You can use the orange cream recipe to make lemon cream for classic lemon tarts.


Serves 4

Dark chocolate shell

  • 200g 70% dark chocolate

Orange cream filling

  • 130g orange juice
  • Zest and segments of one orange
  • 40g caster sugar
  • 7g cornflour
  • 40g butter

Chocolate chantilly cream

  • 95g 70% dark chocolate
  • 320g double cream
  • Zest of one orange

Cocoa biscuit

  • 90g butter
  • 90g caster sugar
  • 2g salt
  • 100g strong white bread flour
  • 20g cocoa powder

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