Difficulty:[usr 1]
Break up the chocolate then put it in a saucepan placed over a simmering bain-marie until it melts.
Off the heat, mix it with the chestnut cream.
Beat the liquid, cold cream with the vanilla sugar until stiff.
Add it to the chestnut/chocolate mixture. Divide into small cups or ramekins.
Refrigerate for at least 2 hours.
Prepare the candied orange julienne
Wash and dry the orange, cut it into thin strips and decorate the cuts
Add the broken candied chestnuts and the candied orange julienne.
