Terry's Chocolate Orange Dark, 157g (Pack of 3)

Product Information

Cream– Double cream (heavy cream in the US) is needed, as it needs to be whippable. In Australia? Use as close to 48% fat cream as you can. Always use Philadelphia full fat original cream cheese. Other brands and lighter versions don’t set properly. Trust me, it’s really not worth it. Keep an eye out for when it’s on offer instead. Break or chop both Terry's chocolate Oranges into very small pieces. Place into a bowl along with 8 tbsp (120ml | 1/2 Cup) of the cream. Heat in the microwave in 10 second intervals, stirring well each time. Once two thirds melted, stir until completely melted. (It's important not to over heat this!) Make the filling by warming the mascarpone, sugar and orange zest until the mix is almost, but not quite boiling, then pull off the heat, add the chopped chocolate and diced butter, and beat vigorously, until smooth. Add the milk, beat again, then pour the filling into the cooled tart case and leave to cool completely. You could, if you want, decorate with thinly sliced candied orange before cutting and serving. Decorate your cheesecakes with mini meringue nests. It’s so much easier than piping swirls, and looks fantastic!

Custard Creams– Fillings and all, custard creams make a lovely sweet base to contrast the rich creamy filling. You could also use Golden Oreos, although these are more expensive. You didn’t use a stable enough cream cheese. In my experience, Philadelphia full fat original is the only cream cheese that is stable enough to guarantee a properly set cheesecake. Other brands, although saving you a few pennies, just aren’t good enough. You will likely waste more money in the long run. Try and buy Philadelphia when it’s on offer instead. Cream cheese– I’ve said it time and time again. Only use Philadelphia full fat original cream cheese. No substitutes, no imitations! Others don’t set properly and that will make you sad. (I speak from experience.) Lightly grease and line your tin. Blitz the custard creams (including the fillings) to fine crumbs in a food processor.British Association for the Advancement of Science (1932). Report of the Annual Meeting. J. Murray. – via Google Books. We all know I’m a fan of cheesecakes too. That one is obvious. But honestly, I can’t believe I’ve never done a chocolate orange cheesecake recipe before! Sugar– I like to use golden caster sugar but regular caster sugar (or superfine in the US) will work perfectly too. Rub the butter into the flour with your fingertips until it resembles breadcrumbs, then mix in the icing sugar and orange zest. Add the egg yolks and bring everything together, very cautiously adding cold water by the tablespoon and only as needed, to make a firm dough. Wrap and chill for at least an hour. Butter– Unsalted butter all the way in (no) baking! You wont really taste it all that much in this recipe though. So no need to buy premium/expensive butter.

Pour the filling over the biscuit base and smooth out. Chill for at least 4 hours. Overnight is best. You have two options for lining the tart tin. Roll the pastry into a circle on greaseproof paper, invert into the tin and press into place; or cut the pastry into slices and jigsaw them into the tin, again pressing the pastry into place (especially the edges), then trim. (Use any scraps for thumb jam tarts.) Rest in the fridge for another hour. In 10 second intervals in the microwave, melt the butter in a small bowl. Pour this into the processor and blitz until the biscuits start to clump.

Good to know

A new advert in 2020, featuring voiceover by Brian Blessed, explains how the Chocolate Orange is a catalyst for "British Unsquaredness", along with a new slogan, "Deliciously Unsquare". Maybe you haven’t chilled it for long enough. No bake cheesecakes need at minimum of 4 hours in the fridge, ideally overnight. These things can’t be rushed, so make sure you allow enough time. Wainwright, Martin (20 April 2004)" Chocs away... York mourns loss of Terry's" The Guardian. Retrieved 17 January 2020. Chocolate Orange bar: a bar of six segments, initially produced with smooth vertical segments (similar to a Toblerone bar), then, later, with textured segments that mimic those of the traditional orange shape. Todd, Stuart. (22 November 2018) " Carambar & Co. completes plant centralisation after EUR35m investment" Just-Food. Retrieved 17 January 2020.