Chocolate Orange Pots
From the Olive Magazine website - ‘Chocolate orange pots’ (olive oil chocolate pots with orange and sea salt)
Very much worth your attention - and the little effort needed to make these.
I only had an Italian extra virgin olive oil in the house. Spanish would have likely been less herbal and more fruity. I’m sure this works with either. There is too much richness, acidity and tang going on elsewhere to agonise over just one of the ingredients!
You might find it difficult to soften up the chunks of orange as in the original unless they are very thin-skinned. I torched the surface of orange segments for this, my second preparation of the recipe, and substituted thinner strips of candied peel.
Very rich for most, I suggest. But put in the right menu you have an indulgent dessert which many will want to finish slowly, thoughtfully and appreciatively.