Chocolate macaroni with caramelised persimmon

1. Briefly toast the chopped hazelnuts in a dry pan over medium heat, then set aside to cool. 2. Zest and juice the orange. 3. Pour the milk into a pot, add the cocoa, 2 tablespoons of cane sugar and the orange zest, and bring to a boil. 4. Once boiling, add the macaroni and let it simmer gently. Check that the pasta is tender, but keep a little liquid in the pot so it doesn't dry out. Set aside. 5. Stir the toasted hazelnuts into the pasta. 6. Meanwhile, peel the persimmons and cut into small pieces. 7. Place the remaining 2 tablespoons of cane sugar in a pan and let it melt. 8. Add the persimmon pieces and stir to coat them in the melted sugar. 9. Pour the orange juice into the pan, add the vanilla sugar and stir well. 10. Let the compote simmer until most of the liquid evaporates — but keep a little so it doesn't dry out. Set aside. 11. Divide the warm pasta between two dessert plates, spoon over half of the compote, scatter with the remaining hazelnuts and finish with a spoonful of pomegranate seeds.