Here’s an appetizing dessert good for all sweet tooth. The ingredients are oil, to be used for greasing. 8oz. dark cooking chocolate, broken into small pieces. 4 oz. sugar, 1 orange zest which is finely grated, orange juice, 4 tbsp lemon juice, 1 large egg white. And for decoration, we need double cream which we will whip and the zest of the 2 oranges that are cut into julienne strips. Before anything else we should have a plain plastic mould that needs to be generously greased. Turn the mould upside down on an absorbent paper for 10 minutes and place in the refrigerator to chill. Then melt the dark chocolate over low heat and put it in the mould rotating it so that it will cover the mould completely over a large bowl full of crushed ice until the chocolate has set, then put the mould back in the refrigerator to chill. Boil the 4oz. sugar and 5oz water for 5 minutes afterwards remove it from heart and add the grated orange zest, set it aside. Then strain the syrup and pour the orange mixture into a container and freeze the liquid. Whisk the sorbet with a fork then return to freezer for another 30 minutes. Whisk the sorbet again until smooth. Spoon the sorbet into the chocolate coated mould, then smooth the surface and freeze it overnight. Then place a chilled serving dish inverted over the mould and reverse the 2 shaking the mould then put a whipped cream around the base and decorate the top with orange julienne strips. Sweet eating!!