1

Empty the tofu into a food processor and blend until smooth.

2

Put the chocolate in a bain-marie – simply boil some water in a pan and place a heatproof bowl on top, ensuring that the water does not touch the bottom of the dish. Turn the heat down to the lowest setting before adding the chocolate. Gently melt until completely smooth. Remove the chocolate from the heat and allow it to cool for 5 minutes or so.

3

Pour the melted chocolate into the food processor along with the agave syrup, orange extract and a pinch of fine salt before blending until completely incorporated and smooth, scraping down the sides with a spatula from time to time.

4

Divide the mixture into 4 small pots or glasses and chill for a couple of hours in the fridge.

5

Garnish with shaved chocolate and a little orange zest before serving.