Orange Chocolate Dream

For the Orange Chocolate Dream, start with the marshmallows, as they need to set before serving: In a large bowl, stir gelatin powder into 5 tablespoons orange juice using a handheld electric mixer.

In a thick-bottomed saucepan, gently heat sugar, glucose syrup, remaining orange juice and orange zest until sugar is dissolved. Increase the temperature and bring the mixture to a boil until the temperature on the candy thermometer reads 128 °C. Remove the saucepan from the heat and, with the motor of the hand mixer running, pour the gelatin mixture into the sugar mixture in a thin thread.

Continue to stir for about ten minutes until the mixture turns white and takes on a firm, meringue-like consistency. Stir in a few drops of food coloring.

Place cling film or baking mat in a mold and dust with a little powdered sugar, pour marshmallow mixture into it. Dust with a little powdered sugar and let set in the refrigerator for two hours.

Turn marshmallow mixture out onto a smooth work surface, carefully peel off plastic wrap. Dust again with a little powdered sugar and cut into cubes (keep in an airtight container for up to a week).

For the hot chocolate, heat orange juice with sugar in a saucepan and boil down until sugar has melted and a sticky syrup has formed. Stir in milk and chocolate with a whisk until chocolate is melted.

Remove saucepan from heat, add orange liqueur to taste to

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