Orange and Chocolate Custard?

[Sundari]

This was mentioned in the recent welcome thread by raw thermomixer as the custard by the demonstrator

Would love the recipe.

Also what is the right amount of Cocoa to put in for plain choc custard? I've done it a few times and just guessed but get varying colours and chocolateyness.

[brazen20au]

i usually put in 1-2 tspns, i think if i put in 1 it's usually a heaped tspn. don't think there's a 'correct' amount, it's to taste

for orange and chocolate, if it was for the kids i would do cocoa, orange essence and a little orange rind. if it's for grown ups i would do dark chocolate (just chuck it in at the start), orange rind (zest) and some cointreau or grand marnier or orange liqueur. yum!

[judydawn]

The EDC says 20g which is what I use and that tastes fine to me. That's quite a bit more than Karen uses though, so I guess it depends how strong a flavour you like. 

[riv_mum]

i use 20g cocoa for demos. Orange rind grinded up with the sugar makes the best orange and choc custard. You need about 1/2 an orange worth.

[Meagan]

yummo orange and chocolate - one of my favourite combinations  I would have to eat it all though as DH is not a fan and #1 has decided he doesn't like 'bits' in his custard!!

[Thermomixer]

Had this at a B2B on Wed and still think that the zest doesn't get grated fine enough - just grizzling me.

[brazen20au]

the demos i did they actually commented on how they loved the 'bits' in the custard lol (i was all ready to comment on it)

[alioop]

At one of the demo's I went to, we discussed that maybe letting the rind of the lemon or orange dry out before blitzing it with the sugar may help get a finer result?  Or could just use the juice instead (or would this effect the consistency of the custard too much)?
Ali

[Meagan]

I wonder if it was dehydrated or even oven dried that might help as well Ali

[alioop]

Good idea Meagan it probably would, but that seems way too much effort to me lol    I think last time I made the lemon one I just scraped down and blitzed a couple of times more that what is says and there weren't many 'bits'.  Really like the idea of "jaffa" flavoured custard - orange essence would prob do the trick instead of rind too.

[Thermomixer]

The big selling feature is that you can blitz citrus zest, but for me it just doesn't work well enough compared with a microplane.

You can get the orange flavour by rubbing sugar cubes over the orange and then blitzing them as the volatile oils go into the cubes

Oven drying would be best done slowly to avoid having the oils burst out

[JulieO]

When I made the orange choc custard, I used my zester microplane simply because it was easier and quicker than trying to peel just the zest off the orange without the pith.  Only takes a few seconds, I do the same whenever lemon zest is required in a recipe  too.

[Thermomixer]

Like your thinking - it is toooooo true

[judydawn]

I am going to put one of these on my birthday wish list - have never gotten around to buying myself one but the girls are always looking for ideas for me. They are so quick, I also wouldn't bother doing it in the TMX if I had one.

[JulieO]

Judy, they have come down in price since I got mine, (unless it's just a good special from that website).   

Here's the one I have, it was $50 when they first came out, now reduced to less than $30.  Brilliant for parmesan too, especially when you just want to grate lightly over your meal.

http://www.kitchendiscounts.com.au/homeware/microplane-28cm-zester-black.html