Two Chocolates

Well, I've been thinking about a chocolate quenelle, one that has a lighter flavor, but dense texture. One with
some orange that could be served on its own or perhaps with and orange citrus reduction....

Chocolate Quenelle:

- 400 ml half and half
- 100 ml heavy cream
- 35 grams sugar
- 4 egg yolks
- 160 grams Valrhona Carraibe
- 60 grams Valrhona Orange Milk Chocolate
- 1 1/2 sheets gelatin

1) Bloom gelatin in cold water.
2) Melt chocolates, set aside.
3) Bring half and half, heavy cream and sugar to boil.
4) Temper in yolks and bring to creme anglais (85c).
5) Pour warm anglais onto melted chocolates, add bloomed gel.
6) Pass through fine strainer. Set cream in fridge overnight.
7) Make small quenelles, serve with spot of orange reduction.