Chocolate Orange King Cake


 An original recipe by David Briand, L'École Valrhona Pastry Chef
Category: Cakes and Tarts
Difficulty: Medium


Calculated to make a 21cm diameter King Cake (for 6 people)

Orange Marmelade 
54 g oranges
4 g butter
40 g raw cane sugar
13.5 g sugar
6.5 g honey
16.5 g orange juice
1.4 g corn starch

Chocolate Almond Cream
104 g almond paste
51.5 g eggs  
14 g almond flour
51.5 g butter 
4 g corn starch 
14 g whipping cream
61.5 g Caraïbe 66% Dark Chocolate

Dried Orange Disks
57 g oranges
3 g confectioner's sugar

Assembly and Finishing
2 ea puff pastry sheets



Orange Marmelade
  • Clean the oranges. Boil the oranges in a large amount of water to reduce their bitterness.
  • Cut the oranges in large chunks and sauté with the butter and cane sugar in a pan. On a low heat, let them caramelize, add the sugar, honey and orange juice. Let it reduce until almost completely evaporated.
  • Add more orange juice and let reduce. Add the corn starch combined with a little bit of water. Heat to a boil for several minutes, stirring quickly. Mix using an immersion blender to create a very thin compote. Let set in the refrigerator.


Chocolate Almond Cream
  • Add the eggs one by one to the almond paste. Add the almond flour and the softened butter.
  • Softly whip the mixture and add the corn starch. Add the melted CARAÏBE 66% Dark Chocolate. Finish by adding the cream.
  • Store in the refrigerator or use immediately. 


Dried Orange Disks
  • Cut the orange into disks as thinly as possible. Sprinkle lightly with confectioner’s sugar and let dry in the oven at 176°F (80°C) for 4 hours.


  • Place one of the puff pastry sheets in a tart mold. Add the Orange Marmalade in the middle and then add the Chocolate Almond Cream. Hide the traditional King Cake figurine.
  • Cut a 60cm circle at the center of the second sheet of puff pastry, then cover the cake with it.
  • Bake in the oven at 356°F (180°C) for 40 minutes. Place the Orange Disks on the center of the cake.