I forgot to add that i made this chocolate topping (repost) to use as a spread for this particular choclate orange bread. The bread itself is not sweet (just like white bread) so jam or something like this chocolate cream is welcome! This cream isthe topping i make when making a lemon cake. (recipe can be located here on the same board.)

btw, i know some ppl. don't agree with lemon to go w/ chocolate. but that lemon cake is heavenly delicious!

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Cognac choclate cream topping (exacted from THe Cake Bible)
9 oz. dark chocolate (I use bittersweet chocolate.)
8 oz. (1 cup) heavy cream (I use the one with 45% milk fat.)
1 T. cognac (optional)

break up the chocolate into very small pieces (or grind it further to meal like crumbs)and place the chocolate in a heat-proof bowl. Birng the cream slowly to the boil. Add the hot cream to the chocolate and cover for 5 minutes. Then lightly stir to mix well. (Try not to cause any air bubbles.) Pass the chocolate cream through the sieve to rid of any lump. Add the cognac and mix well. Cool the cream until SPREADBLE BUT NOT RUNNING.

** In any case you can't finish the topping or wish to store it in the fridge, add 2 T. corn/golden syrup to add up 8 oz. (1 cup) cream. This will not only keep the cream shiny but also prevernt it from cracking up.