March 27, 2013 in recipes
I wanted to make this last Easter but things were too busy with my book production back then. Although you can get hot cross buns all year round, it just feels like this recipe is most appropriate around the holiday.
The orange and the chocolate totally make the dish in my
humble opinion. The chocolate melts into the custard making it more decadent and luxurious.
I was very lucky because yesterday a parcel arrived for me from a friend in Switzerland. He had packed a wide section of fine Swiss chocolate for me, and of brands that were unlikely to be found in South Africa. 50 grams of the 72% Frey Noir Special went into the recipe and it was delicious.
Recipe | makes 1 large desert | feeds 6 – 8
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