Orange Chocolate Tongues

Cream the butter, sugar and finely grated orange zest together in a bowl.

Add the egg yolk and orange juice and briefly beat until smooth.

Sift the flour and a pinch of salt over the mixture, add the ground ginger and stir everything into a smooth dough.

Shape the dough into a ball, wrap it in cling film and chill.

Let the dough rest in the refrigerator for about 60 minutes.

Preheat the oven to 175 °C fan (190 °C conventional) and line a baking sheet with parchment paper.

Remove the dough from the film and roll it out between two sheets of baking paper into a rectangle.

Cut into strips of about 8 cm x 2 cm with a sharp knife and place them on the sheet with some space between.

Bake the dough strips for 10–12 minutes until golden.

Allow to cool completely on a wire rack.

Melt the dark chocolate in a bain-marie and then remove from the heat.

Dip each tongue diagonally halfway into the chocolate, place on the rack and let the glaze set.