In a medium saucepan, heat 1 liter of smooth orange juice over medium heat until it’s nearly boiling, stirring occasionally. Soak 6 strips of gelatine in cold water for about 5 minutes until spongy, then squeeze out the excess water. Once the juice is hot, remove from heat, stir in the gelatine until fully dissolved, cool slightly, then divide between 10 serving dishes. Refrigerate for at least 5 hours or overnight to set.

Line a baking sheet with parchment paper. Melt 25g of dark chocolate in the microwave for 1-2 minutes or over simmering water until smooth. Transfer melted chocolate to a small freezer bag and snip a corner to create a piping bag. Pipe 10 spider-web shapes onto the parchment, chill in the fridge until firm.

Once the jellies are set, gently peel the hardened chocolate webs off the parchment. Place one web on each jelly just before serving.