Hydrate the gelatin in 33 g of water. Heat the sugar, Half of trimoline and 75 g of water at 110°C/230F. Remove from heat and add the gelatine. Place the trimoline into a machine bowl and whisk pour on the sugar solution and whisk. Melt the Tanzanie dark chocolate couverture to 30°C/86 F and add into the mix. Pour an 8 mm layer of the marshmallow into 31 x 25 cm square frame.
Cook the sugar, water and sorbitol to 120°C/ 248F and then add the almonds and make a praline. Leave to cool then blend to a paste. Pour the chocolate, melted Mycryo® Cocoa Butter, Pailleté Feuilletine™ and the candied orange peel into the praline paste. Leave to cool to 24°C/75.2 F and then pour into a 8mm high 31x25 cm square frame. Leave to crystallise for a minimum of 12h.
Finish and assembly
Use a guitar cutter to cut bars to your desired shape. Enrobe the bars with tempered Ocoa™ dark chocolate couverture to make the decoration spread Ocoa™ dark chocolate couverture on to a textured structured sheet. Cut into strips the same size as the bar mould. Allow to set and then place on top of the bar.