By MasterChef 2015 Contestant, Georgia Barnes. Serves 4

Ingredients
For the cacao panna cotta
200ml thickened cream
100ml full cream milk
30g raw cacao powder
60g rice malt syrup
4g gelatine leaves

For the cocoa nib praline
½ cup cocoa nibs
½ cup caster sugar
1tbs salt flakes

For the chocolate ganache
100ml thickened cream
50g 80% dark chocolate

To serve
Handful of micro mint
¼ cup raspberries
½ cup roasted coffee beans
Segments and zest of 1 orange.

Method
For the cacao panna cotta
Place cream, milk, cacao and rice malt syrup in a small saucepan.
Place cacao over medium heat and bring to the boil, whisking gently.
Place gelatin leaves in room temperature water until soft. Squeeze out any excess water and place into saucepan.
Whisk gelatin into mixture until dissolved.
Strain panna cotta mixture through a sieve and into a pouring jug.
Pour into prepared moulds and place in the refrigerator to set.

For the cocoa nib praline
Place a piece of baking paper down on a chopping board and scatter cocoa nibs evenly, reserving 1-2 tablespoons.
Place sugar into a small fry pan and place over high heat. Watch sugar as the colour will start to change quickly.
Once sugar has turned into an amber caramel, pour over cocoa nibs and onto baking paper, trying to make the caramel as thin as possible. Sprinkle with salt and set aside to cool.
Once praline is cool, break up into pieces and place into a small food processor and blend to a fine crumb.
Season with additional salt if necessary and mix through reserved cocoa nibs.

For the chocolate ganache
Place chocolate and cream together in a glass bowl.
Bring a saucepan of water to simmering point.
Place bowl over saucepan, ensuring bowl does not touch the water.
Stir until chocolate and cream are combined well and ganache is a smooth consistency.
NB: Alternatively, you can use a microwave and heat in 10-15 second intervals, stirring in between.

To serve
Using a pastry brush, paint a thick strip of ganache on plate.
Carefully remove panna cotta from the mould and turn out onto ganache.
Sprinkle with cocoa nib praline.
Pair with flavours of your choice (eg. raspberries, coffee, fresh mint, strawberries or orange) and enjoy.