Katrina

Mix all ingredients together and spread onto Silpat sheet.
Bake at 160°C for 15 minutes and break into pieces.

Make dark caramel with sugar and glucose.
Add preheated cream and cook to 110°C.
Leave to cool to 45°C, and add butter and sea salt. Mix well.
Apply as praline filling at 26°C.

Boil together cream, Trimoline® and orange zest, and pour over chocolate.
Leave to cool to 45°C. Add butter and Cointreau®, and mix well.
Apply as praline filling at 26°C. 

Melt cocoa butter at 45°C.
Mix in colourings and apply at 32°C.
Leave painted mould to crystallise.

Make shells with pre-crystallised Cacao Barry® dark chocolate couverture Fleur de Cao™ 70% cocoa.
Fill with salty caramel, cocoa croquant and orange ganache.
Seal and decorate.