INGREDIENTS

For the Candied Blood Orange:

1 cup granulated sugar

1 cup water

1 blood orange, sliced ⅛ inch thick

For the Pots de Crème:

1½ cups (10 ounces) bittersweet chocolate

1½ cups whole milk

1½ cups heavy cream

½ tablespoon blood orange zest

½ cup granulated sugar

1 teaspoon kosher salt

6 egg yolks

For the Whipped Mascarpone:

½ cup mascarpone

1 tablespoon honey

1 teaspoon blood orange zest

½ teaspoon kosher salt