Bon Voyage

Whip the cubes of marzipan gradually adding eggs. Whip until the mixture becomes smooth and fluffy. Keep on whip and add flour with baking powder, melted chocolate and soft butter. Bake at 170°C for 15-20 minutes.

Combine all ingredients together in food processor and make ganache at 50°C. Put ganache in a form and leave to cool.

Heat together orange juice, glucose and invert sugar. Slowly add sugar and pectin, and heat up to 102°C. Add orange cubes and zest. Put compote in a form and leave to cool.

Make dry caramel. Put caramel on silicone mat and leave to cool. Crush slightly. Grind together almonds and caramel in a paste with food processor. Mix well melted cocoa butter with almond praline.

Mix together in crumble and bake at 170°C for 15 minutes.

Make dry caramel. Put caramel on silpan and leave to cool. Crush slightly. Grind together almonds and caramel into paste with food processor. Make almond paste in food processor Mixed all ingredients together and put in the form.

Make dry caramel. Put caramel on silpan and leave to cool. Crush slightly. Grind together almonds and caramel into paste with food processor. Make almond paste in food processor Mixed all ingredients together and put in the form.

Mix sugar and corn starch and add in cream. Boil for 2 minutes. Add gelatin and boil for 1 minute. Remove from stove and add cold gel and colouring.