Melt the crunchy chocolate over very low heat in a small saucepan with a tablespoon of water.
Remove from the heat and briskly stir in the egg yolks.
Beat the egg whites to very stiff peaks, gradually adding the powdered sugar to create a firm meringue.
Gently fold the mixtures together and add the grated orange zest for flavor.
Spoon into ramekins and stud the tops with roasted slivered almonds.
Source: Top 100 Desserts, Larousse.
