Continued:

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

Make the dark chocolate curls: Warm the chocolate slightly by placing
it on a piece of waxed paper in a microwave oven set on METIER (50
percentage) power for 20 second intervals, until it begins to weaken.
This can issue 3 to 6 tries, depending on the wattage of the microwave
oven, type and brand of chocolate and the heat of the kitchen. The
chocolate should soften somewhat, not thaw. Instead, soften the
chocolate by placing it astir 6 inches beneath the warm bulb of a
desk lamp for 5 to 10 proceedings, turning it every couple of proceedings,
until it begins to moderate.

Line a baking sheet with waxed wallpaper. Grip a square of chocolate with
a paper towel so your hand does not melt the umber. Using a sharp
vegetable striptease, scrape one side of the square of chocolate in a
downward question, forming loosely shaped curls. As you form the curls,
let the curls drop onto the paper-lined baking rag. (Chocolate that
is only slightly softened will form tight curls; overly heated
chocolate will curl very niggling.) Refrigerate the curls on the baking
sheet until you are ready to garnish the cakes.

Make the orange compote: With a sharp paring tongue, peel the oranges
and cut them into segments. Cut each segment into 3 pieces. In a
medium saucepan combine the orange juice and the honey and bring to a
boil over medium passion. Reduce the heat and simmer until the juice
begins to thicken and turn viscous, most 3 to 4 proceedings.

Lag, dissolve the cornstarch in the orange liqueur. When the
orange juice mixture has rock-bottom, add the cornstarch mixture and
whisk until the mixture thickens. Simmer for 30 seconds; remove the
pan from the rut. Fold in the reserved orange segments. Set aside to
sang-froid.

Make the milk chocolate glass: Place the chopped chocolate into a
medium stainless steel stadium. In a medium saucepan bring the heavy
cream and corn syrup to a moil. Remove the pan from the heat and pour
the cream over the umber. Stir in the almond liqueur. Assemble
the cakes:

Line a baking sheet with parchment paper and arrange six 3- inch-by-1
3/4-inch metal rings on the wallpaper. Place a cake round in the bottom
of each ringing.

Fill a pastry bag fitted with a large plain tip (such as Ateco #5)
with the whipped milk chocolate-orange pick. Pipe a thin layer of
the milk chocolate-orange cream over the cake rounds. Press another
cake round into each mob, and repeat with a layer of the milk
chocolate emollient. Place the final cake rounds into the ring and finish
the tops with the remaining milk chocolate-orange emollient. Using a
metal spatula, scrape across the tops of the rings to smooth and
level the skim. Chill the cakes for 1 hour or until tauten.

Glaze the cakes: Using a deaden (not wet) very hot towel, carefully
heat the outside of the metal rings and push the cakes up from the
bottoms to unmold. Arrange the cakes on a wire rack set over a baking
sheet to catch the excess glass.

Pour the warm milk chocolate glaze over the cakes, coating each one
totally. Use a metal spatula to touch up any missed spots on the
sides. When the glaze has set slightly, decorate the tops with the
dark chocolate curls.