For the carpaccio: 1 – 2 blood oranges 1 – 2 tsp brown sugar pinch of cinnamon Gateau chaud: 75g butter 75g dark chocolate 1 egg 30g fine sugar 35g flour
For the carpaccio: 1 – 2 blood oranges 1 – 2 tsp brown sugar pinch of cinnamon Gateau chaud: 75g butter 75g dark chocolate 1 egg 30g fine sugar 35g flour
250 gr Valrhona (brand) chocolate pure