Tempering chocolate is tricky and I still don’t have it down. Luckily, the granitas is frozen so that alone inhibits the normal melting that would be happening to this dessert at room temperature.
Instead of explaining tempering, I’ll include a video here. Maybe we can learn together.
The granitas, luckily, is much easier.
- Juice of 5 oranges
- zest of one orange
- 1/3 cup fine sugar
Juice the oranges and strain. Mix in the sugar to dissolve. Add the zest. Pour into a shallow dish and put in the freezer. Stir every 15 minutes until it’s the perfect consistency.
For the teardrops, cut parchment into thin strips (about 1 1/2″) and slide one side along the melted (and tempered) chocolate to coat. Form your shapes and secure with a paperclip (easier said than done, BTW). Refrigerate 30 minutes. Once cool and set, peel the parchment away.
Fill chocolate with grantias and enjoy.