Heat soy milk, add cocoa and mix well.
Add the sugar little by little and, after it has melted, simmer and then add the sifted flour. Mix well so that you do not create lumps, lower the heat and continue to cook for 5 minutes.
Transfer into single-serving forms from caramel creams and cool quickly in Freddy® with the function of blast chilling for about fifty minutes.
In the meantime, with the help of a potato peeler, remove the orange peel, cut into thin strips and boil for 5-6 minutes in boiling water.
Serve the puddings with the orange fillets and the hazelnut grain.