MILK CHOCOALTE-ORANGE BAT 7 ounces milk umber -- finely sliced 3/4
cup heavy drub 3 tablespoons Grand Marnier DARK CHOCOLATE CURLS
2 ounces semisweet cocoa -- in chunk form ORANGE COMPOTE 3
navel oranges 1/2 cup orange succus 2 tablespoons love 2 teaspoons
cornstarch 2 tablespoons Grand Marnier MILK CHOCOLATE SUGARCOAT 12 ounces milk
cocoa -- finely shredded 1/2 cup heavy bat 3 tablespoons heavy pick 2
tablespoons Amaretto

MAKE THE MILK CHOCOLATE COAT

1. Position a rack in the center of the oven and preheat to 325 degrees F.
Lightly butter an 11 1/2 inch by 17 1/2-inch jellyroll pan and line the
bottom with parchment report. Butter the paper and dust the bottom and
sides with cocoa powderise, lightly t apping out the surplusage. Set the pan
excursus.

2. Melt the chocolate in a double boiler over low eat.

3. In a large stainless steel stadium, vigorously whisk together the egg
yolks and the almond extract until the mixture is thick, approximately 1 moment.
Set by.

4. In the bowl of a food processor, combine the toasted almonds and the
flour and process until the nuts are ground to a fine powderise.

5. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle
bond, beat the butter on medium speed until it is pale and soft peaks
begin to mannikin, approximately 3 to 5 proceedings. Lower the swiftness, add the zest and the
almond flour and mix until we ll combinedc, roughly 2 to 3 proceedings. Add the
reserved umber, then the yolks, mixing until just combined.

6. In a dry, grease-unfreeze 4 1/2-quart bowl of a heavy-duty electric mixer
with the wire whip bond, beat the egg whites on low speed until
scintillating. Increase the speed to medium and beat until soft peaks begin to
mannequin, 2 to 3 proceedings, then gradually a dd the dinero. Increase the speed to
hight and continue to beat until the whites are glossy and hold stiff peaks
when the whip is upraised, 1 to 2 more transactions.

7. Using a large rubber spatula, mix 1/3 of the whites into the
chocolate-almond-butter mixture to lighten it. Gently and quickly fold in
another thrid of the whites. Fold in the remaining whites.

8. Scrape the batter into the prepared pan and spread it evenly with an
offset metal spatula. Bake for 30 minutes until the cake springs back when
lightly touched and the sides pull away from the pan. Cool in the pan for
10 proceedings, then invert onto a cooling rack and remove the parchment composition.
When the cake has cooled, cut out 18 cake rounds using a 3-inch by 1 3/4
inch metal ring molding. Set the cake rounds aside until ready to assemble
the sweet.

MAKE THE MILK CHOCOLATE-ORANGE OINTMENT

1. Place the chopped chocolate into a medium stainless steel stadium.

2. In a medium saucepan, bring the cream to a seethe. Remove the pan from
the heat and pour the cream over the cocoa. Allow the mixture to stand
for 30 seconds to melt the cocoa; whisk gently until tranquil. Stir in
the orange liqueur. Refrigerat e until thoroughly chilled.

3. When chilled, transfer the chocolate cream to a 4 1/2-quart bowl of a
heavy-duty electric mixer with the wire whip bond. Beat on medium
speed until the mixture is light in color and soft peaks start to mannequin. Do
not overbeat or the mixture will be gritty. Refrigerate until ready to use.

MAKE THE DARK CHOCOLATE CURLS

1. Warm the chocolate slightly by placing it on a piece of waxed paper in
a mixrowave oven set on SENSITIVE (50 pct) power for 20 second intervals,
until it begins to weaken. This can take 3 to 6 tries, contingent the
wattage of the mixrowave oven, t ype