Under a glossy dark ganache hides a thin layer of marmalade, and every slice gets one more dab on top: Confiserie Florian’s Bitter Orange Jam, bold and intensely citrusy, sets its characteristic bitterness against the chocolate.
Serves 8 · 20 min + 2 h chilling
- Spread 4 tbsp of the bitter orange jam over the bottom of a 9-inch (23 cm) prebaked tart shell.
- Bring 3/4 cup (180 ml) heavy cream to a simmer and pour it over 7 oz (200 g) chopped dark chocolate.
- Wait 2 minutes, then stir until smooth and glossy and add 1 tbsp butter.
- Pour the ganache over the marmalade layer and chill for 2 hours, until set.
- Serve in thin slices with a dab of marmalade on each.
The star of this recipe: Bitter Orange Jam, by Confiserie Florian.
