Chocolate Orange Curd
with Godiva Chocolates and Clementines
I love making preserves of all kinds and regular Lavender and Lovage readers will know that I share recipes for jam, marmalade, pickles, chutney, relish and curds regularly. One of my most popular recipes, both with my readers and with my family (and me!) is my mum’s recipe for Lemon Curd, as well as my own recipe for St Clement’s Curd, which is made with oranges and lemons. However, whilst making a batch of orange curd recently, I glanced on the kitchen table where some lovely Godiva chocolates were sitting (which had been sent to me in order to create a dessert recipe for a Chocolate Dessert competition), and I started to wonder, why not a CHOCOLATE and orange curd? After all, one of my favourite chocolates is the famous Terry’s Chocolate Orange, and I think that the combination of chocolate and orange is a marriage made in chocolate heaven.
So, the experiment started; as soon as my orange curd was finished and before cooling, I added some grated chocolate to the curd and mixed it well, until it has melted. I allowed it to cool and tasted it, not bad at all, tangy with oranges and lovely and chocolatey too. But, it wasn’t quite right, as the orange curd was made before I decided to add chocolate……so, two more experiments ensued with the final version being made with Godiva chocolate “pearls” and Clementine oranges. Et Voila, a perfect, creamy, rich and indulgent spread with the aromatic and pronounced taste of the Clementine oranges as well as the silky smooth taste of the Godiva chocolate, it was utterly sublime.
I served it with fresh mini brioche buns and between the two of us, Malcolm and I ate over half of the pot in what can only be described as a feeding frenzy! My curiosity was piqued by this new invention of mine, so I decided to check on Google if this was a known recipe already – there were three or four recipes that were similar, but not many, so it appears that this is a pretty unique recipe and I am super pleased with the results. So, how do you serve this decadent spread then? Well, we enjoyed it with brioche, as I have said (and as you can see from my photos), but this unctuous curd would also be brilliant with pancakes, waffles, toast, croissants, crisp-breads, scones, as a dip for fresh fruit and as cake frosting. It would also make a divine topping for muffins and brownies, as well as the “jam” element for a wicked chocolate trifle, which I will be test driving soon.
So, it is with great pleasure and with much licking of chocolate coated fingers that I bring you my recipe for Chocolate Orange Curd, or Chocolate Clementine Curd as this one is. I am going to try this with a drop of booze next time too, such as Grand Marnier or Cognac, and I will of course report back with my tasting notes! I hope some of you will have been inspired to make this after reading my post and seeing the photos; it really is very easy and the results are truly delectable, plus a pot of this would make a heavenly gift for someone. Have a wonderful weekend, see you soon with more recipes, Karen
Disclaimer: I received some Godiva chocolate products to use in the creation of a chocolate dessert.
For an excellent iBook on making curds, I recommend this book by Vivien Lloyd: