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Chocolate Panna Cotta

2 1/2 cups whipping cream
1/4 cup sugar
1 whole vanilla bean
1 tablespoon orange zest
3/4 cup Hawaiian Vintage Chocolate
2 1/2 sheets gelatin
1 tablespoon Godiva Liqueur

In a small saucepan, heat the cream, sugar, vanilla bean and orange
zest. Bring to a boil. Turn off heat and infuse for 15 minutes.

In the meantime, soften gelatin in water. Add gelatin, chocolate
and liqueur to mixture, whisking until chocolate is melted. Strain
through a fine sieve into a bowl. Pour into four individual serving
bowls. Refrigerate for a few hours until set.

Serve topped with fresh fruits such as mango, papaya, pineapple,
banana and lychee.

Note: Hawaiian Vintage chocolate is available at The Compleat
Kitchen and R Field at Foodland Beretania. You could substitute
other bittersweet chocolate. Godiva Liqueur is a chocolate liquer
available at liquor stores. You could omit this ingredient or
substitute other liqueurs like Gran Marnier, Frangelico or Amaretto.

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