Chocolate kumquat spring rolls

A decadent dessert.

1. Place the kumquat slices and their juices (but not seeds) into a small pan. Add the cream and salt. Warm over a medium heat until a few bubbles form around the edges of the pan. Immediately remove from the heat.
2. Place the chocolate into a bowl of a food processor. Pour the hot kumquat cream mix over top of it. Allow it to sit for 2 minutes, before processing until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter. Pulse to combine.
3. Line an 8 1/2 x 4 1/2 inch loaf pan with some plastic wrap. Pour the chocolate mix into the pan then place into the freezer. Freeze uncovered, until completely hard.
4. Remove the chocolate bar from the pan and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2 inch slices. Makes 36 chocolate bars.
5. Lightly brush the entire surface of a spring roll wrapper with the beaten egg. Turn the wrapper so that it is in the shape of a diamond. Lay one piece of chocolate across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle.
6. Take the corner of the wrapper closest to you and wrap it around the chocolate.
7. Roll the chocolate away from you one full rotation.
8. Tightly fold the sides in toward the center, and continue to roll up to the end of the wrapper. Make sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes to 2 days; removing them only when you are ready to fry
9. Fill a heavy bottom pot with oil, about 2 inches. Heat to 350° ;F. When the oil is ready , add a few of the spring rolls, do not crowd them, cook, turn occasionally and adjusting the heat as necessary to maintain 350° F, for about 4 minutes or until golden brown in color. Drain on paper towels and cook the remaining rolls.
10. Serve warm.