Gifts From the Kitchen: Chocolates in the Jar

For the orange liqueur canache, chop the dark cooking chocolate.

Boil 50 ml of whipping cream and let the cooking chocolate melt in it. Add the orange liqueur, stir until smooth and cool slightly. Divide evenly among 8 shot glasses and chill for 30 min. 2. For the orange canache, chop the white cooking chocolate.

Boil remaining whipping cream with 3 tbsp orange juice. Add orange zest, let the cooking chocolate melt in it and stir until smooth. Set aside. Drain Amarena cherries well on paper towels.

Place 1 cherry at a time on top of the solid liqueur canache and baste with the lukewarm orange canache until the cherries are covered, set aside to cool for 1 hour 3. Caramelize the sugar until light brown and extinguish with the remaining orange juice. Simmer over medium heat until the caramel has dissolved once again. Cool and pour 1 tsp of lukewarm, still viscous caramel onto each orange canache.

If kept cool, the chocolates will keep for at least 1 week.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.

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