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In a small saucepan, heat half the cream with nutmeg over low heat until bubbles form around the edges.
In another small saucepan, heat remaining cream with orange zest over low heat until bubbles form around the edges.
Meanwhile, put white chocolate in one bowl and dark chocolate in another bow.
Pour hot cinnamon-cream over white chocolate and orange-cream over dark chocolate.
Stir until both chocolates are melted and mixtures are smooth.
In soup bowls, pour dark chocolate mixture and white chocolate mixture at the same time and serve.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.