The challenge—to create three different kinds of petits fours (like the canapés of desserts) using different baking techniques—seemed like a test of all that the bakers on The Great British Baking Show had learned so far. For my petits fours, I made chocolate macarons with mocha ganache filling; lime, mint & white chocolate mousse tartlets; and raspberry–chocolate mousse in chocolate cups.
One of my favorite flavor combinations is chocolate and orange. So when the Great British Baking Show tasked its contestants with baking a torte cake with multiple layers of filling, it was more than intuition that prompted me to choose these two flavors. Wanting to infuse my orange filling with the essence of fresh oranges, I chose a recipe for orange curd. My complementary filling would be a simple chocolate mousse, and I planned to enrobe the entire torte in a chocolate ganache. To top it all off, and add even more intense orange flavor, I decided to make candied orange zest to use as a garnish.