Mistery

Bring to the boil the cream with the vanilla pod, the lemon and orange peel, filter with a tight mesh sieve. Heat the mixture at 40C and pour on the chocolate, melted at 45C, the glucose and the inverted sugar, emulsify using the hand held blender for one minute. Add the butter paste, the lemon and orange juice, emulsify for another minute, pour in a container, leave to cool down at room temperature untill a temperature of 31-32C is reached, stirring from time to time to make sure that the temperature is the same all the way through.
Pour in a pastry bag and use.

Put the mandarin juice and the glucose in a saucepan, heat to 50C and add the pectin and the sugar, previously mixed together.
Cook at 103C, place in cooler to cool down, pour in a pastry bag and use.

Put the praline and the micryo melted at 45C in a container. Using a spoon blend the two ingredients, then cool the mixture down to 22C on a marble surface.
Pour onto a steel square container with sides measuring 23,5cm and height of 1,4cm, which had been previously prepared with a chocolate base.