1/2 l orange juice, freshly squeezed
25 g sugar (or more, if desired)
1 papaya, ripe, deseeded, diced (about 250 g pulp)
1 red chili pepper, slightly slit lengthwise
1 pinch of salt
agar for 1/2 liter of liquid
baking wafers (a kind of paper-thin hosts)
75 g chocolate, 70%
125 g whipping cream
Line a small pan (approx. 24x18 cm) with baking paper or aluminum foil. Refrigerate.
Combine papaya, orange juice, sugar and chili pepper. Bring to a boil and let gently simmer for about 30 minutes. (If you don't like the jelly treats too hot, remove the chili pepper. But keep in mind that gelling decreases heat.) Add agar, bring to a boil again and cook for 2 minutes. Remove chili pepper if you haven't done yet. Mash the fruits and/or rub through a sieve. Let cool a few moments.
Cover the bottom of the chilled pan with baking wafers. Pour in the fruit puree (2-3 cm high) and refrigerate until it's hardened.
Meanwhile, heat the whipping cream, add chocolate and melt, stirring constantly until smooth. If it's very hot, let cool slightly, then pour over the jelly. Let stand at a cool place until the chocolate hardens. Using the foil or parchment paper, carefully lift the jelly out of the pan. Cut into small cubes (2-3 cm) and enjoy.