PhotoRecipe: Orange Chocolate Panna Cotta

Dear Friends and Followers,

I had a blast at the Chocolate Show! I emcee’d the demos on Saturday and Sunday and I also had my own demos on each day.  As always it was a wonderful experience, I am so glad I participated and people got to taste my food too! The tasting part is the most important for me because I want people to appreciate my food because they like it, not because I use the right adjectives in my videos or blog posts.  I also personally cooked all the 150 panna cotta and 120 napoleons, which makes me extra proud.  You will find the pictures here, and the recipes below.



  • 1/2 cup whole milk
  • 1 packet of unflavored gelatin (approximately 3 tsp)
  • 2 cups half & half
  • 1/2 cup sugar
  • 5 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • 1 tbsp of Grand Marnier
  • 1 tbsp of orange zest

Step No. 1:  Pour the milk in a bowl, add the gelatin and let it bloom until the rest of the ingredients are ready.

Step 2:  Place the cream and sugar in a medium sauce pan over medium heat.  Stir from time to time to make sure that the sugar is completely dissolved.  Bring the cream and sugar mixture to a boil.

Step 3:  Place the chopped chocolate in a heatproof bowl.  As soon as the cream and sugar mixture is boiling turn off the heat and pour the mixture over the chocolate. Let it sit for a couple of minutes.

Step 4:  Stir the chocolate with the cream and sugar mixture until the chocolate is completely melted and the color of the mixture is uniform.

Step 5:  Add to the chocolate mixture the aromatics (vanilla, orange zest and grand marnier) and stir to combine.

Step 6: Pour the milk and gelatin in the bowl and stir thoroughly with a whisk to make sure that all the ingredients are perfectly combined and the gelatin is completely dissolved.

Step 7: Transfer the panna cotta in ramekins or small silicon molds and let it cool and solidify completely (approx. 3 hours)

Step. 8: When you are ready to serve the panna cotta fill a baking dish with hot water and briefly immerge the ramekins, then revert on a serving dish.  The Guittard Orange Dark Chocolate Panna Cotta can be decorated with fresh fruit or with candies orange zest.