The sauce:

• Roughly chop the chocolate coating and melt it in the cream over medium heat, stirring continuously. Stir the cocoa powder into the milk and then add it to the cream. Stir again.
• Peel the orange down to the white pith and cut into thin strips. Squeeze the juice from the orange and bring to a boil with the sugar. Then add the zest and cook for 30 seconds.
• Combine the orange mixture with the prepared chocolate mixture and stir.

The dough:

• Combine water, milk, butter, and sugar in a saucepan and bring to a boil until the butter has dissolved. Then add the salt.
• Next add KOMEKO KUCHENGLÜCK to the eggs and stir until the batter begins to pull away from the pan and thickens. Transfer the batter to a bowl and let it cool. Then stir in the eggs one at a time until the batter is creamy.
• Heat the oil in a saucepan or deep fryer to 180°C. Fill a piping bag with the choux pastry and pipe long strips into the hot oil. Cut the dough into strips with scissors at the desired length. Fry the churros for 2 minutes, then remove them from the pan and let them drain on paper towels.
• Let the churros cool slightly and enjoy with the sauce.