• Prep Time: 4 hours
  • Cook Time: 1 hour

Number of servings

Dark Chocolate Cremeux ingredients

  • .5 cup whole milk
  • .5 cup heavy cream
  • 1 tablespoon granulated sugar
  • 2 egg yolks
  • .75 cup 70% chocolate
  • 1 teaspoon powder gelatin (or bloomed gelatin leaves)

Caramelized Blood Orange Sauce ingredients

  • .333 cup granulated sugar
  • 1 cup freshly squeezed Sunkist® Blood orange juice
  • vanilla bean
  • 1 teaspoon tapioca starch
  • 1.5 tablespoons Sunkist® Blood Orange juice

Macadamia Petit Beurre ingredients

  • 1 cup pastry flour
  • .5 cup powdered sugar
  • 25 macadamia nuts
  • .25 teaspoon sea salt
  • 2 Sunkist® Blood oranges, zested
  • .75 cup butter

Crisp Meringue ingredients

  • 3 egg whites
  • .5 cup granulated sugar
  • 1 cup powdered sugar, sifted
  • 2 Sunkist® Blood oranges, dehydrated zest

Ruby Chocolate Egg ingredients

  • ruby chocolate
  • red cocoa butter
  • dark chocolate cocoa butter

Egg Assembly ingredients

  • 2 Sunkist® Blood orange, supremed
  • thai basil, as needed

Dark Chocolate Cremeux


  1. In a pot, combine milk and cream. Place on medium heat to scald.
  2. In a bowl, combine yolks and sugar with a whisk.
  3. Slowly temper hot milk mixture into yolks.
  4. Return yolk mixture back to the pot and place on medium-low heat. Stir with a heat safe spatula, cooking mixture to 85 degrees F or until mixture coats the back of a spoon well.
  5. Remove from heat, add bloomed gelatin and chocolate. Hand blend to make smooth.
  6. Chill over an ice bath. Store in the fridge until ready to use.

Caramelized Blood Orange Sauce


  1. In a medium saucepan on medium heat, slowly add sugar to pot and dry caramelize sugar.
  2. Once all sugar is caramelized, break caramel by adding Sunkist® blood orange juice slowly.
  3. Add scraped vanilla bean and pod. Allow to simmer to dissolve caramel.
  4. In a bowl, combine tapioca starch and 1.5 tablespoons of Sunkist® blood orange juice.
  5. Add Tapioca mixture to sauce. Bring to boil to thicken the sauce, remove from heat.
  6. Allow to cool and reserve for assembly of egg.

Macadamia Petit Beurre


  1. Place all ingredients in food processor. Pulse until crumble texture is formed.
  2. Bake crumble between 60 mm and 50 mm stainless steel rings at 325 degrees F for 15-18 minutes or until crumble is even medium brown.

Crisp Meringue


  1. In an electric mixture, place egg white. With whisk attachment on medium speed, slowly add granulated sugar.
  2. Place on high speed once all sugar is added. Whisk to stiff peak. Fold in sifted powdered sugar by hand.
  3. Pipe little kisses onto a parchment cut to fit a dehydrator or oven. Sprinkle dried zest over meringues.
  4. Dehydrate overnight at 130 degrees F or until crisp throughout.

Ruby Chocolate Egg


  1. Use a polycarbonate egg mold, 4”x 2 ½”.
  2. Temper red cocoa butter and dark chocolate cocoa butter.
  3. Decorate mold with organic looking dots.
  4. Temper ruby chocolate, fill molds, and then tap out excess chocolate to make shells.
  5. Allow chocolate to crystalize at room temperature.
  6. Remove chocolate shells from molds. Melt the open sides of the egg shells on a flat warm surface for 1 second then glue 2 halves together to create a full hollow egg.
  7. With an inch size metal cutter, warm it, then place on the bottom of the egg to create a hole.

Egg Assembly


  1. Combine 5-6 Blood orange segments with caramelized blood orange sauce enough to coat segments. Place inside the egg.
  2. Place a small handful of crisp zest meringues in the egg.
  3. Last, pipe cremeux into egg to fill.
  4. Place egg right side up in the middle of the macadamia petit beurre on a plate.
  5. Using caramelized blood orange sauce as glue, place 5-6 leaves of Thai basil randomly on the chocolate egg.