Chocolate Valencia Recipe

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 7 Servings


For the Valencia
  • 6 Valencia oranges
  • 1 cup sugar
  • 2 tablespoons Grand Marnier
For the ganache
  • 1 pound good semisweet chocolate (70%)
  • 2 tablespoons cultured butter
  • 2 cups heavy cream
For the topping
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
How to Make It
    To prepare the Valencia
  1. Grate peel of 1 orange and set orange zest aside for later use. Peel the pith and section the orange. Peel and section 4 more oranges, discarding peels. Cut the 1 remaining orange (peel on) in sections. Discard all seeds.
  2. Place oranges in a large saucepan over medium heat. Stir in sugar. When sugar has dissolved, reduce heat to low. Cook for 1 hour, stirring occasionally. Add Grand Marnier and continue cooking oranges for 15 more minutes, until most of the liquid has evaporated.
  3. Transfer to a blender and pulse until smooth. Allow orange mixture to cool. Place about 1⁄3 cup orange mixture into the bottom of 6 or 7 wine or martini glasses. Refrigerate at least 1 hour, until chilled.
  4. To prepare the ganache
  5. Coarsely chop chocolate. Melt butter in the top of a double boiler over medium heat. Add chocolate and cream and heat, stirring constantly, until chocolate is melted and mixture is smooth. Place about 1⁄3 cup chocolate mixture atop orange mixture in each of the glasses. Cover glasses with plastic wrap and refrigerate until needed.
  6. To make the topping
  7. Place cream in the bowl of an electric mixer. Whip cream on medium speed until thickened. Add powdered sugar and vanilla and whip just until soft peaks form.
  8. To serve
  9. Top each Chocolate Valencia with about 2 tablespoonfuls of whipped cream. Top each serving with a sprinkling of the reserved grated orange peel.

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