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["FOR THE BROWNED BUTTER PASTRY:
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Preheat oven to 350 degrees.
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In a medium saucepan combine all ingredients except flour.
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Cook over low heat for about 20 minutes until butter begins to brown and develops a nutty scent.
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Remove from heat and immediately add flour and stir with a wooden spoon until the mixture comes together
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into a ball.
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If the mixture seems too dry, add water by the teaspoonful as needed.
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Put dough into a 9-inch tart pan.
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Let cool 5-10 minutes until cool enough to handle.
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Press the mixture into the tart pan and up the sides.
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Use your fingers to press the dough evenly around the sides into all the crevices of the tart pan.
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Prick the bottom several times with a fork.
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Place tart pan on a sheet pan and make a collar from aluminum foil and place it around the edge of the tart pan to protect the edges from getting too dark.
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Bake in preheated oven for about 25 minutes.
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Do not over brown the crust as you will be baking it again when filled.
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When very lightly golden, remove from oven and let cool completely.
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Leave the tart pan on the sheet pan as you will be baking it when filled.", "FOR THE CHOCOLATE LINING: (This is an optional step that you can skip if you're pressed for time.)
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In a double boiler over medium low heat, melt the chocolate.
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When it is fully melted add the Grand Mariner and mix vigorously until blended.
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Remove from heat and paint the bottom and sides of the cooled tart shell with the chocolate mixture.
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NOTE: The Grand Mariner can be omitted if you choose not to use alcohol.", "FOR THE BITTERSWEET CHOCOLATE FILLING:
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Preheat the oven to 325 degrees.
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Warm the half and half in a saucepan over medium-low heat until bubbles start to form around the edges of the pan.
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Remove pan from heat and whisk in chocolate until all the chocolate is melted and the mixture is smooth and shiny.
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Add the sugar and salt and mix well.
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Add the chipotle in tiny increments, stir well, and taste. Because the heat of the chipotle can vary greatly depending on freshness, brand, and storage of the spice, use caution, and taste after each addition. Keep in mind that the heat seems to intensify after baking.
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Add the adobo chili in 1/8 teaspoon increments, as above always stopping to taste. (Adobo, made from poblano chilis, is much milder than chipotle which is made from smoked jalapenos.)
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With the tart pan still on the sheet pan, pour the mixture into the cooled tart shell and use the aluminum foil collar you made earlier around the edge of the tart.
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Put in preheated oven and bake for approximately 40 minutes, checking every 5 minutes after the first 30 minutes.
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If you see any bubbles or cracks in the chocolate, remove from oven immediately to avoid over baking.
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When done, remove from oven and let cool completely.", "FOR THE CHOCOLATE-DIPPED ORANGE RIND:
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Using a channel knife, cut 16 slices of orange rind, each the length of half the orange. Boil the rinds for one minute in small pot of boiling water, drain, rinse in cold water, and repeat. Set rinds out on paper towels to dry.
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In a double boiler over medium low heat, melt the chocolate. Dip each orange rind into the chocolate, leaving the top third undipped. Place on waxed paper until chocolate is hardened. Before serving, garnish each slice with a tablespoon of mascapone cheese topped with one or two slivers of rind."]
