Ingredients

Method

• 150 g 70 percent dark chocolate
• 50 g almonds, toasted
• 2 naartjies, peeled and chopped
• 1 orange, peeled and chopped
• 1 ruby grapefruit, peeled and chopped

Method

Ingredients

Melt the chocolate in the microwave for 1–2 minutes or until glossy. Spread over a silpad, scatter with the toasted almonds and freeze to set.

Meanwhile, blend the naartjies and orange together. Blend the grapefruit separately. Divide the naartjie-orange mixture between 4 bowls and dot with the grapefruit puree.

Break the chocolate into shards, insert into the citrus puree and serve.