In the words of our founder, Ann Ogden Gaffney, “Chocolate and orange are one of my favorite combinations. This great, dairy-free pudding is always a huge hit when we make it at our classes.... Not only is it simple to put together, it can safely be served to professed tofu haters — I swear they will never realize they’re eating it. Don’t skimp on the chocolate. Use the very best dark bittersweet or semisweet cooking chocolate you can find. It’s well worth it.”
Shave off a little of the chocolate with a mandolin or grater for decoration. Set the shavings aside in a cool place. Break the remaining chocolate into pieces. Put into a heatproof bowl set over, but not touching, simmering water in a stockpot. Stir often.
While the chocolate is melting, combine the sugar with ¾ cup water and the orange zest in a small pot. Bring it to a boil and cook until the sugar is dissolved, stirring occasionally. Cool slightly.
Combine the sugar mixture, melted chocolate, and tofu into the blender and puree until completely smooth, stopping the machine to scrape down the sides if necessary. Divide the pudding among 6 to 8 ramekins and chill for at least 30 minutes. Garnish with chocolate shavings or candied orange peel before serving.