1. Preheat the oven to 350°F.

2. In a bain-marie, melt the chocolate. Add the butter and pepper, then remove from heat and mix to incorporate.

3. In a bowl, beat the eggs and add the sugar, then sprinkle with flour and mix.

4. Pour in the chocolate-butter mixture and mix again.

5. Transfer everything to a buttered and floured square mold and bake for 15 to 18 minutes. The center should remain tender.

6. Let cool before cutting.

7. Remove the supremes of blood orange and cut into pieces the size of the bouchées.

8. Pierce a piece of red orange pulp and a square of melting fondant.

9. Serve with coffee or tea!