- 160 g chocolate with 70% cocoa
- 2 large oranges
- pinch of Stevia
Choose sweet oranges. Wash them and then grate orange zest. Then peel the oranges and remove all white parts because they are bitter. Grind peeled oranges, because you need pulp as well, not just the orange juice. Cook on a low temperature to thicken. At the end add a little Stevia. Melt chocolate on a steam and add orange sauce in it. Put some zest also and keep one part of the zest for decoration. Pour mixture into molds for pralines and put in the freezer to thicken. When arrange in a serving plate sprinkle with orange zest.