Jorge Malagon

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Chocolate Drums with Orange

2h 30 mins
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A delicious dessert from Doña Sarita Damian's notebook, dessert with a delicate consistency and flavor with character.
Learn more about Jorge Malagon


8 portions
  • 150 grams butter
  • 4 egg yolks
  • 300 grams bittersweet chocolate
  • 4 egg whites
  • 40 grains sugar, refined
  • 1 tablespoon brandy
  • 2 oranges, medium
  • 30 grams butter
  • 1 caramelized orange peel, OF 120 GRAMS APPROX.


Grease the molds to be used with butter, flanera or timbal. Cut waxed paper or adhesive plastic and line them on the bottom and walls to facilitate unmolding.
Chop very thin cubes of crystallized orange peel and reserve.
Finely chop the chocolate and melt in a bain-marie, keep it a little hot. Reserve.
Add the butter and add the yolks one by one and the zest of the orange peels. Once the above ingredients are incorporated, slowly add the hot melted chocolate so that the yolks are stitched and beat at low speed for 5 more minutes. Reserve.
Stir the whites with the sugar to the point of turron and once the point is reached, mix the egg whites with the chocolate with very soft enveloping movements with the manual balloon whisk, being careful not to remove the air from the whites.
Once incorporated both mixtures put in the bottom of the molds the cubes of the crystallized orange peel and put two tablespoons of the mixture, put another layer of crystallized orange peel and fill the mold with mixture, refrigerate at least 2 hours.


Because it is very sweet, you can sometimes put a wreath of whipped cream or just cherry or a slice of orange with soletas make this dessert a delight in summer meals since it is recommended to serve with ice cream, or serve mid afternoon for that


To unmold with care pull the paper or plastic and remove the candy, I prefer to use paper that is more rigid and does not deform the dessert and facilitates plating.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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