Mix all together and place in freezer until frozen
Grate onto silplat mat and bake at 150°C for 20 minutes

Boil the orange puree with the orange zest then pour over egg yolks already mixed with the sugar and milk
Cook to 85°C, add the gelatine already softened and cool
Add the butter at 40°C then pour into molds and freeze
Weigh 100g

Mix the egg yolks and eggs with the sugar and marsipan until light
Fold in slowly the powders already sieved together followed by the melted butter
Make a meringue with the egg whites and sugar then fold the two mixtures together
Bake at 170°C for 15 minutes

Warm the trimoline and concentrate with 50g of puree
Add the softened gelatine then the rest of the puree
Weigh at 100g per circle

Boil the milk and cream and add the softened gelatine
Pour over pralines and mix well
Pour into circles at 110g

Melt the chocolate and add the praliné. Mix together with the crumble then put into circles and bake at 165°C for 10mins.

Boil the milk, cream and glucose then add the softened gelatine
Pour over chocolates and mix well
When cooled add the whipped cream in three times then the meringue

Boil the cream and add the softened gelatine
Pour over praliné and chocolate and mix well
Add the nappage and mix well
Strain and use at 40°C