Materials
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600 gr. finely chopped baker's chocolate
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600 gr. sour cream
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1 whole grain biscuit pack
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2 tablespoons orange or cognac liqueurs
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1 orange (zest)
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1 cup of chopped sweet spoon orange (peel)
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2 tablespoons syrup of sweet orange
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1 cup chopped walnut crumb
Directions
Place the chocolate in a bowl, finely chopped. Heat the cream. Once ready to swell, empty it on chocolate. Wait 1 and then stir well to homogenize. Add the zest, syrup and liqueur and mix. Drain the sweet spoon (peel) well on absorbent paper and chop it into very thin slices. Lay a membrane in a small, long cake form.
Pour out 1/3 of the melted chocolate and cover with a series of biscuits next to each other. Put it in the freezer for 5 to stabilize lightly. Pour half of the chocolate cream we have and put the sweet spoon up. Sprinkle with the walnuts. We still leave for 5 in the freezer. Finally, drain the rest of the chocolate cream and cover with 1 coat of biscuits.
Allow the sweet to freeze well for 1 hour in the refrigerator. Remove 10 before serving on a platter. Remove the membrane and cut into thin slices.