Melt the couverture in a bain marie.
Bring the cream to the boil and add to the melted chocolate.
Leave to cool slightly and then stir in the orange zest.
To make the dough place the milk, butter, a pinch of salt and 60 ml water in a pot and bring to the boil.
Add the flour and stir in using a wooden spoon.
Heat for 3-4 minutes sitrring continuously until the dough comes away from the bottom of the pan in a big lump.
Place the dough in a bowl and and stir in the eggs one at a time using the dough hooks on an electic hand mixer until smooth.
Leave the dough to cool slightly and then fill it into a piping bag with a star nozzle.
Heat the oil in a high pot (or a deep fryer) to 170°C/340°F.
(The oil is hot enough when bubbles appear on a wooden spoon dipped into it).
Squeeze the choux pastry into the hot oil.
Make each churro approx. 5 cm long - cut them off with a pair of scissors dipped into the hot oil.
Fry for 4-5 minutes turning once.
Remove the churros from the fat using a slotted spoon and dry on kitchen paper.
Mix together the sugar and cinnamon and turn the churros in the mixture.
Serve immediately with the chocolate dip.