200g dark chocolate, chopped or in pellet form, for the ganache
Dark chocolate, for dipping
Crystallized orange peel , sliced, for decoration
Put the cinnamon and orange juice in a pan and boil until the liquid is reduced by a fifth.
Remove the cinnamon stick and allow to cool slightly.
Pour the reduced juice over the chocolate for the ganache and stir well until the chocolate is fully incorporated.
Line a baking tray with cling film or baking parchment. Spread the ganache into the tray and leave to set.
Temper the chocolate for dipping (see below). When the ganache is set, spread a thin layer of tempered dark chocolate over the ganache and leave until touch dry.
Cut into diamond shapes and leave to set completely.
When completely set, dip each chocolate in the remaining tempered chocolate so it is fully sealed, then immediately add the orange peel as decoration.
Leave to set before cutting away any ‘feet’ from the chocolate.
How to temper chocolate
Melt about two-thirds of the chocolate you'll need. Gradually stir in the remaining cold chocolate, stirring until melted. When no more solid chocolate will melt into the liquid, the chocolate is tempered.