Dites-le avec du Chocolat...

I just thought that you, Mon Cher Coco, might be interested in preparing something rich in chocolate and ginger for your Valentine this upcoming Sunday!
Here is my modest but sincere tribute to Love:

Chocolate Sorbet with Preserved Ginger, Orange, and Sesame Caramel (from Chocolate, by Trish Deseine)

This very easy recipe was devised at the River Café in London, England.

TIP: I give you the version that assumes that you don't have an ice-cream machine, because I don't! I therefore just buy a good-quality chocolate sorbet from a good ice-cream shop.

Serves 2-4, or 2 hungry lovebirds!
Preparation time: 10 minutes

The decoration
3 strips candied orange peel

1 tablespoon finely chopped preserved ginger
2 tablespoons sesame seeds

Toast the sesame seeds in a saucepan or bake on a cookie sheet for 1 or 2 minutes in an oven preheated to 350*F (180*C).
Combine the sesame seeds with the preserved fruits and spoon into small mounds on the marble slab.

The caramel (Yes, you can make it!)
1/2 cup sugar

To make the caramel, melt the sugar very gently in a heavy-based saucepan, then pour it over the sesame seeds and preserved fruits, making them into attractively irregular shapes. Leave to cool.

To serve, scoop balls of the sorbet into a glass and insert pieces of caramel.

And then...It's time for romance, for you and your Valentine. Away from the madding crowd.

A kiss from Her: John William WATERHOUSE, The Awakening of Adonis (1849-1917)

A kiss from Him: Robert DOISNEAU, "Baiser Blottot" (1950)

Happy Valentine's Day!