Cocoa flower

Dry caramelise the sugar, pour onto greaseproof paper to cool. Process caramel to a fine powder. Combine butter, flour, almond powder, caramelised sugar and salt in a mixer and mix to combine. Refrigerate to set. Bake at 160c.

Boiled cream with orange zest.
Sieve through to the Arriba milk chocolate.
Add Grand marnier.
 

Mix the puree and concentrate with the invert sugar and sugar. Heat only enough to dissolve the sugar. Add the pre-soaked, melted gelatine.

Choose a large saucepan and warm the pan then melt the sugar one third at a time until each application is completely dissolved and caramelized then add the next lot of sugar.
Until all the sugar is completely dissolved and a golden brown colour.
Boil the cream at the same time so it is added whilst hot.
Add the boiled cream carefully on a slow heat, once all the cream is added remove from the heat. Still stirring add the butter and salt then mix through the glucose.
 

Heat the puree, invert sugar and sugar together. Combine the bloomed gelatine with the sugar mixture.

Boil the water, glucose and sugar then add the cocoa powder and neutral glaze and re-boil. Blend and add softened gelatine then strain.

Place the pouring cream, sugar and orange zest on the heat to boil. Remove from the heat and cool slightly. Combine the Crème fraiche and whipped cream and fold into the boiled cream mixture.