Do

1. Place zest and chocolate into Thermo bowl and mill 10 sec/speed 9.

2. Add coconut oil and melt 6 min/37℃/speed 1-2.*

3. Meanwhile, dice the glace clementines/oranges.

4. Add all remaining ingredients and mix 20-30 sec/Reverse/speed soft.

5. Spread into lined 15cm baking tin and refrigerate. When completely set, turn out onto chopping board and slice into thin slices. OR slice to fit acetate box of choice and tie with ribbon.

6. Passionfruit Curd

7. Place all ingredients except passionfruit pulp into Thermo bowl and cook 10 min/80℃/speed 4.

8. Check consistency to see if you are happy with its spreadability! Add a few minutes at the same temperature if necessary.

9. Add passionfruit pulp and stir 3-5 sec/Reverse/speed 3 until just combined.

10. Decant into pretty glass jars or use drinking glasses then cover with cellophane or fabric. Keep refrigerated until gifted. These should keep for around 2 weeks in the fridge. It makes a stunning filling for mini tarts. Use a sweet shortcrust pastry recipe and line mini tartlet pans with pastry. Dollop some passionfruit curd into each case and bake for approximately 10-15 minutes until golden and fragrant.