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Chocolicious Tang Pudding

Paul’s Chocolicious Tang Pudding.

This is a visual sensation, however above all this is a taste and

The pudding is made up of various elements, and then combined to form one ultimate indulgence. Hot & cold, ice & fire, smooth & soft the pudding combines a number of rich flavours that marry together in a perfect wedding. Chocolate and orange, are the primary flavours, a shot of flaming Jack Daniels, a hint of chilli and the intense sorbet all just throw extra sensations for your pallet.

Plating this dish is really important. This are the steps:

  1. Build a base of the chocolate Ganache inside the chef ring, you must aim to serve this at 37degrees
  2. Top with a layer the Chocolate Mousse
  3. Put a small indentation into the top of the mousse
  4. Cover the top with a dusting of cocoa powder   
  5. Place on plate, just off centre. And remove the ring.
  6. Place on the side of the chocolate the orange sorbet
  7. Pour on the plate the boiling hot marmalade sauce, careful not to touch the sorbet
  8. On the opposite side of the chocolate centre to the sorbet, place a stack of orange rind
  9. Right at the point of serving, carefully put the JD on top of the cocoa powder and set on fire.  

Chocolate Mousse (Makes 4 servings, so could cut down)

165 g (51/2 oz) dark chocolate finely chopped
25g (1 oz) unsweetened cocoa powder
10 organic or free range egg whites
25 g (1 oz) caster sugar
1 organic or free range egg yolk

Whisking the egg whites.
With an electric beater, whisk the egg whites and sugar for 2–3 minutes, until they form soft peaks.

Adding the eggs to the chocolate.
Stir the egg yolk into the chocolate and cocoa mixture and immediately whisk in a quarter of the egg whites to lighten the mixture.

Melting the chocolate.
Place the chocolate and cocoa powder in a large bowl set over a pan of hot water and leave to melt over a low heat; do not boil the water or the chocolate will become grainy. Stir until smooth, then remove from the heat. Keep warm over the pan of water while you whisk the egg whites.

Fold in the remaining egg whites with a large spatula, ensuring that you do not over mix or the mousse will be heavy. Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.

Chocolate Ganache








double cream




  1. Boil cream in a thick based pan and remove from the heat, set aside
  2. Melt the chocolate and stir in the butter, stirring until the butter has also melted and is fully incorporated
  3. Stir in a couple of drops of your flavouring orange,
  4. Pour in the cream and stir quickly, the mixture will solidify
  5. Remove from the heat and allow to cool
  6. Use as required

Orange Marmalade & Chilli sauce


  • 2 large orange
  • 2 tablespoons water
  • 1/2 cup sugar
  • 1 small teaspoon of lazy chilli


Select oranges that have the thickest peel.

If the orange is large double the amount of water and sugar.

Wash the orange thoroughly.

Cut off both ends of the orange.

Grate the orange skin to produce slivers of skin, put aside and these are for garnish later

Juice the oranges

Cut the remainder of orange in half, cut each half in about eight sections. Now tie the pips and pith up loosely in the muslin to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Then bring the liquid up to simmering point and simmer gently, uncovered, for as long as allowed, until the peel is completely soft (test a piece carefully by pressing it between your finger and thumb).

In a medium saucepan place the orange juice, the water and the sugar and bring to a gentle boil. Add the chilli to taste.

Boil for 15 minutes, stirring frequently.


Orange Sorbet Recipe with Oranges, Water & Sugar.


1 pint (550ml) Water
6 oz (175g) Sugar
3 Oranges


Put the Water, Sugar and grated rind from one Orange in a saucepan and gently dissolve the Sugar. Rapidly boil for about 5 minutes. Allow to cool. In the meantime squeeze out the juice from the Oranges and scrape away any extra flesh from the un-grated Orange halves. Add the strained juice to the Sugar & Water mixture when cool. Pour into a shallow (preferably plastic) container and put in the freezer. Stir occasionally so that lumps of ice do not form.



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