Angular

Mix butter and sugar with electric mixer till light & fluffy.

Add egg yolk one at a time and beat until well combined.

Then add in the flour mixture, beat to combine.

Whisk egg white and sugar until stiff peaks.

Mix 1/3 of meringue with butter mixer with a spatula. Then pour in balance of meringue. Fold gently.

Lastly, mix in the melted chocolate and coffee extract.

Bake in the preheated oven at 170°C for 30 minutes.

Blanch oranges three times and mash them into puree.

Heat together orange puree, glucose and orange zest.

Slowly add sugar and pectin, and heat up to 65°C.

Leave to cool and mix well.

Heat together orange puree, and orange marmalade.

Slowly add gellan powder and pectin, and heat up to 65°C.

Leave in stencil and cold down.

Heat together cream, trimoline, glucose powder and salt.

Pour over chocolate and homogenize.

Mix together all ingredients and homogenies.

Strain into tray covered with greaseproof paper.

Bake at 150°C for 20 minutes.

Melt chocolate at 45°C and mix together with chocolate crumble.