Warm the cream in a pan to around 75 degrees (use a thermometer if not sure), remove from the heat ad the chocolate stir until melted.
Pour into a bowl and refrigerate for at least 4 hours to set. When ready to eat, remove pots from cold to come to room temperature.
Slice the orange and dip in brown sugar.
BBQ on both sides, remove and chop into small pieces.
Serve on top of the chocolate with a little salt and nuts…Or maybe a few berries, honeycomb, pistachio praline, or whatever takes your fancy!
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