A. CHOCOLATE CREAM POTS
1. In a saucepan, gently heat the milk until it just begins to simmer(do not boil). Remove from heat.
2. Place the dark chocolate in a large bowl. Slowly pour the hot milk over the chocolate, stirring until fully melted and smooth.
3. In a separate bowl, whisk together the egg yolks, whole eggs, and sugar until pale and slightly thickened.
4. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly to prevent curdling. Mix until fully combined.
5. Strain the mixture through a fine sieve for an ultra-smooth texture.
6. Fill the ramekins with the chocolate mixture.
7. Preheat the oven to 150°C. Line a deep baking tray with a kitchen towel and place ramekins or jars on top.
8. Carefully pour hot water into the tray until it reaches halfway up the sides of the ramekins (bain-marie method).
9. Bake for 50 minutes, or until the custards are just set with a slight wobble in the center.
10. Remove ramekins from the water bath. Let cool, then refrigerate for at least 4 hours or overnight.

B. ORANGE COMPOTE
1. In a bowl, thoroughly mix the pectin NH with the sugar. This is important to avoid clumping when added to liquid.
2. In a saucepan, heat orange juice to around 40 – 45°C.
3. Gradually whisk in the sugar + pectin mixture into the warm juice. Stir constantly to ensure it dissolves evenly.
4. Bring to a full boil (100°C) and boil for 1-2 minutes to activate the pectin.
5. Remove from heat and cool to around 60°C. Stir in trehalose, orange oil, lemon juice, orange zest, and Sunkist Imauco.
6. Transfer to a container and chill until fully set. The compote will lightly gel due to pectin.
7. Spoon approximately 15g of orange compote over each chilled chocolate cream pot before serving.