Scale 533g of fresh blood orange juice.
In a small pot over medium heat, reduce by 1/4 to 400g of juice.
Add the water and trimoline to the pot with the reduced juice.
Heat to a simmer, pour over the Evocao chocolate, vanilla and salt.
Emulsify together with a burr mix until smooth.
Allow flavor to mature for 8-12 hours before spinning.

Sift the almond flour and cocoa powder together.
Add in the maple syrup, oil and salt.
Mix together until dough is formed.
Sheet at 6 mm and chill the dough.
Cut a 65 mm circle with a 30 mm circle in the center.
Bake in between silpains at 150°C for about 20 minutes until well baked.

Scale 534g of fresh blood orange juice.
In a small pot over medium heat, reduce by 1/4 to 400g of juice.
Add in the zest and bring to a light simmer.
Cover and steep zest for 5 minutes.
Strain out the zest and rescale to 400g of liquid.
Warm the juice to 40°C.
Combine the glucose powder, dextrose and pectin together.
Whisk into the juice and bring to a boil for one minute.
Take off heat and add in citric acid.
Immediately pour 25g into each mold.
Freeze gelee completely before adding next layer.

Melt the Evocao chocolate to 40°C.
Melt the cocoa butter and clarified butter.
Mix the Evocao chocolate and melted butters together.
Add in the oil and burr mix until well emulsified.