Very Chocolatey and Orange Jelly 
Ingredients
Juice from an orange (100ml)
4 leaves gelatine
550ml milk
100g Divine chocolate (80g Milk and 20g 70% Dark)
Method
1. Cut the orange in half (not through the stalk) and squeeze the juice from the orange. (100ml).
2. Put the gelatine leaves into a small shallow dish. Pour the freshly squeezed orange juice over the gelatine. (It should cover it). Set aside for 4-5 minutes until the gelatine leaves have softened.
3. Meanwhile, slowly heat the milk to boiling point (lots of bubbles) and then lower the heat to simmer (small bubbles). Break the Divine chocolate into pieces and add them to the pan. Stir as the chocolate melts (about 3 minutes.) Make sure that the heat is low or the milk will burn.
4. Add the orange juice and gelatine to the pan and stir to dissolve the gelatine. Do not let the chocolate milk boil. Stir well. Little stirs will keep the chocolately jelly mix in the pan.
5. Allow it to cool for 5minutes, stir and the pour the chocolately jelly into 4-6 small bowls or moulds (depending on size) and refrigerate until set.