It was during the winter of last year that I discovered a new farm shop was to open not far from here – I was so excited because they would be selling citrus, and we didn’t have anything like it in the area. I still remember my first visit to the King Fisher Citrus Farm Shop at Nambrok, and the enormous bag of oranges that I purchased – fresh orange juice for breakfast? Over time I got to know Aimee and Lynton, hearing about their journey, sharing family memories, and also sharing my thoughts as to what I would create with their beautiful produce.
While I continually purchase produce for our small catering business (I just love starring their oranges in our soups, crumble tarts, friands, etc.), I am always excited to purchase something new to bring home and play with in the kitchen, creating new dishes for Gary and I to enjoy.
This is the recipe that I came up with. It’s a rich, dark chocolate and orange financier baked in mini bundt pans, finished with a drizzle of chocolate ganache and slithers of glacé orange peel. They are simple to make and stay deliciously moist for days if stored in a container in the refrigerator.
Combining the classic flavours of chocolate and orange to create a delicious French inspired sweet treat.
- 125 g almond meal
- 30 g cocoa powder Nestle Plaistowe
- 175 g pure icing sugar sifted
- 40 g plain flour or gluten free flour blend*
- 160 g egg whites 5 eggs, whites only
- 125 g unsalted butter melted
- 1/4 tsp salt flakes
- 2 oranges zest only
- 80 g Pure Cream
- 40 g Plaistowe 70% Cocoa Chocolate finely chopped
Preheat oven to 175˚C.
Lightly grease the mini bundt pans with canola spray.
Combine the almond meal, cocoa, icing sugar, flour and orange zest..
In a large bowl, lightly whisk the egg whites with a fork.
Add dry ingredients to the egg whites and, using a wooden spoon, stir to combine - do not whisk or beat.
Add the melted butter and stir until combined with the batter, again, do not whisk or beat.
Allow the batter to stand for 30 minutes.
Divide mixture evenly between the pans and bake for 15 minutes.
Turn out onto a wire rack and allow to cool.
Place the chopped chocolate into a small heat-proof bowl.
Heat the cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and pour the hot cream over the chocolate and allow to stand for 1 minute.
Using a metal spoon or whisk, carefully stir until the chocolate has melted, is completely combined with the cream and is delicously smooth like molten chocolate!
Set aside for 15 minutes to cool a little, then drizzle over the financiers.
- Use this link for the Recipe for Gluten Free Flour Blend if required.
- I find it easier to use a piping bag to pipe the batter into the mini bundt tins.
- You could also use the classic financier pans, friand pans, or cup cake/muffin pans
On the day of the event, the kitchen was filled with the aroma of chocolate! Racks were loaded with little choc-orange financiers, they were then ganached, garnished, packaged and labeled, before we packed them up and headed off to Nambrok.
Just as we arrived, the wind came up and a storm moved in. Gary and I got stuck in, and helped by filling the bags for the give-aways, while Aimee, Lynton and Liz continued setting up and anchoring things down. We eventually left with the hope that people would still come along given the inclement weather. While the weather did deter a lot of people from attending, the evening was still well attended by locals, for which Lynton & Aimee were so very grateful.
It just so happens that recently I had a little helper in the kitchen with me, we were baking goodies for him to take home, and we decided to make these little choc-orange treats again, but this time we added little easter eggs from his stash and little chocolate frogs that I had picked up, just because we thought that they were cute. We love having our grandson, Cooper, to visit, and when he’s here we always spend time together cooking up special treats. He was so proud taking them home and showing his dad and explaining what each thing was.
Please, if you’re ever taking a break in, or traveling through, Gippsland, drop into the Kingfisher Farm Shop at 55 Nambrok Road, Nambrok, just off the M1 between Rosedale and Sale (just out of Rosedale) and pick up some of their wonderful produce, some delicious fresh orange juice, maybe some of Aimee’s delicious homemade preserves or vinegars – I can assure you that you will not be disappointed (you will find their hours on their facebook page). Alternatively, you can check out their online shop.
2 thoughts on “Chocolate and Oranges…”
I adore chocolate and orange! These look lovely!
Thank you so very much.