3/4 cup TOASTED SLIVERED TONSILS 1/2 cup ALL-PURPOSE FLOUR
10 tablespoons UNSALTED BUTTER -- CUT PIECES
1 teaspoonful ORANGE ZEST
7 LARGE EGG WHITES 1/4 cup GRANULATED SUGAR MILK
CHOCOLATE-ORANGE BAT: 7 ounces MILK COCOA -- FINE

3/4 cup HEAVY EMOLLIENT 3 tablespoons ORANGE LIQUEUR --
SUCH AS MARNIER DARK CHOCOLATE CURLS: 2 ounces (OR LARGER) CHUNK
SEMISWEET -- CHOCOLATE ORANGE COMPOTE:
3 NAVEL ORANGES
1/2 cup ORANGE JUICE
2 tablespoons HONEY
2 teaspoons CORNSTARCH 2 tablespoons ORANGE LIQUEUR --
SUCH AS MARNIER MILK CHOCOLATE GLASS: 12 ounces MILK COFFEE --
FINE

1/2 cup SUMMATION 3 TABLESPOONS LOWERING -- PICK 2 tablespoons
LIGHT CORN SYRUP 4 tablespoons ALMOND LIQUEUR -- SUCH AS SPECIAL
EQUIPMENT: Six 3-inch metal ring molds (1 3/4 inches in peak). Make
the milk chocolate patty: 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 pulverise,
lightly tapping out the overindulgence. Set the pan by.

Melt the chocolate according to the directions in the Chocolate Key.
In a large stainless steel stadium, vigorously whisk together the egg
yolks and the almond extract until the mixture is thick, approximately 1
second. Set excursus.

In the bowl of a food processor, combine the toasted almonds and the
flour and process until the nuts are ground to a fine powderize. 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 shape, around 3 to 5 transactions. Lower the swiftness, add the
zest and the almond flour and mix until well combined, around 2 to 3
proceedings. Add the reserved umber, then the yolks, mixing just
until combined.

In a dry, grease-release 4 1/2-quart bowl of a heavy-duty electric mixer
with the wire whip bond, beat the egg whites on low speed until
sparkly. Increase the speed to medium and beat until soft peaks begin
to manakin, 2 to 3 proceedings, then gradually add the dough. Increase the
speed to high and continue to beat until the whites are glossy and
hold stiff peaks when the whip is upraised, 1 to
2 more transactions.

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 third of the whites. Fold in the remaining whites.
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 theme. When the cake has cooled, cut out 18 cake rounds
using a 3-inch by 1 3/4-inch metal ring moulding. Set the cake rounds
aside until ready to assemble the sweet.

Make the milk chocolate-orange ointment: Place the chopped chocolate
into a medium stainless steel roll. In a medium saucepan, bring the
cream to a churn. Remove the pan from the heat and pour the cream over
the cocoa. Allow the mixture to represent 30 seconds to melt the
cocoa; whisk gently until smooth. Stir in the orange liqueur.
Refrigerate until good chilled.

continued.........