Chocolate Cake with Christmas Spiced Orange Syrup, dairy and gluten free

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My Ecuadorian friend Susanna visited Europe a few weeks ago to participate in a chocolate fair here in London and one in Paris. She develops some of the best chocolate that I have ever tasted. She kindly left me with a bag of chocolate couverture to do something tasty with.
Montecristi Chocolate is an organic chocolate couverture named after one of the most iconic towns in the region of Manabi, Ecuador. Susanna buys the cacao bean directly from the farmer at a fair price and produces the finished product in the country of origin. This benefits the local economy and the small scale farmers.
The cake recipe I came up with is both dairy and gluten free. I have tried to keep the amount of refined sugar to a minimum, using agave syrup as a substitute. The coconut oil is a perfect match with the chocolate that has hints of tropical fruit. To make the cake more festive I made a spiced orange syrup and served with freshly cut orange segments.

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Salted Almond and Chocolate Treats

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These little treats are so delicious I have to stop myself not eating all of them at once. I have a two at the time limit! They are on the right side of sweet, not too sweet, with the sea salt taking them to an other level. The batch I made yesterday is nearly finished so I need to make an other batchΒ (or two) before my mother arrives next week. She loves these!
They are easy to make, just a little fiddly to cover in chocolate. Do the toothpick trick I describe below as this will make the process easier. I used a milk free good quality chocolate so the treats are suitable for vegans.

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