Crimson Red Vinaigrette
Part 1: Cocoa Orange Vinaigrette
  • 100ml Juice of Orange & Blood Orange (can be ½ of each or just full quantity of one)
  • 10g Crimson Red Cocoa Powder
  • 25ml Olive Oil
  • Salt to Taste
  • Pepper to taste
  • 5g Brown Sugar
  1. In a bowl add the orange juice and cocoa powder. Mix until thoroughly combined.
  2. Add sugar, mix until well combined.
  3. Add salt and pepper, mix until well combined.
  4. Stream in the olive oil while mixing to create a velvety vinaigrette texture.

Set aside until ready to use.

Part 2: Fennel Salad
  • 4 Large Fennels
  • 1 Orange (Segmented)
  • 2 Blood orange (Segmented)
  • 100g Cooked Red Beets (Julienne)
  • 150g Mixed Salad Greens (Preferably Mesclun)
  • 75g Hazelnuts (Roughly Chopped and Toasted)
  • ½ Red Onion
  1. Thinly slice fennels, onions and red beets.
  2. Add the onions, red beets and hazelnuts into a bowl. Toss lightly until nicely combined.
  3. Add the salad greens and turn a few times until well combined. TIP: Combine these ingredients no more than 10 minutes before consuming (do not add vinaigrette to salad at this stage or it will wilt).
  4. To start plating, decoratively place the oranges at the center of the plate.
  5. Take about 1 and a half handfuls of the salad per plate and place on top of the oranges (centering it as much as possible). Place a few additonal hazelnuts on top.
  6. Serve alongside the cocoa vinaigrette.


Be inspired by our latest cocoa recipes

An Insight into Cocoa