Chocolate Cremeux Candied Pistachio Spiced Orange Confit

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 8


Chocolate Cremeux
2 gold gelatin sheets or 1 Tablespoon gelatin powder
½ cup sugar
2 cups heavy cream
1 ¼ cup bakers chocolate between 65-70%, melted

Orange Confit
4 navel oranges
2 cups water
2 cups sugar
1 cinnamon stick
1 whole star anise
1 teaspoon salt 


If using sheets, soak gelatin in ice water for 5 minutes or so, then squeeze out excess water and set aside.

In a medium saucepot, bring sugar and heavy cream to a light simmer. Stir in gelatin sheet or powder to dissolve and whisk in chocolate until smooth.

Refrigerate overnight until set and whip in mixing bowl fitted with a whisk attachment until fluffy.

For orange confit, peel and segment oranges. Bring remaining ingredients to a boil in a small sauce pan, and then add orange segments. Shut off heat and let liquid cool. Refrigerate for two hours before serving.


Suggested Pairing: