Old fashion

1) Sand together butter, icing sugar (already sifted), salt, almond
powder, flour and sifted cocoa powder.
2) Finish by egg and mix it.
3) Rest the dough in the fridge.
4) Roll out the dough at 4 mm thick. Cut some 4 x 10 cm
rectangles and place them on a 2 cm diameter inox tube lightly
sprayed with oil.
5) Bake at 155°C for around 15 minutes.

Melt all together and blend it

1) Heat the milk, glucose and gelatin at 70°C.
2) Pour over the melted chocolate.
3) Mix with the hand blender and add little by little the cold
cream. Finish by bitter orange puree and Mount Gay® Rum.
4) Keep overnight in the fridge before to use it.

1) Beat to a soft peak egg white and brown sugar.
2) Emulsionate yolk and oil with hand blender to get a stable
mix. Pour over the beaten meringue.
3) Sift and pour the mix of flour/cocoa powder.
4) Pour the mixture onto half of a 60 x 40 cm tray.
4) Bake at 165°C for 12 to 15 minutes, damper closed.

1) Use a fork to pick the mandarins and place them with
some cold water in a big saucepan. Heat gently until boiling.
Strain the mandarins and start a second time with cold water.
Repeat this operation a total of 3 times. For the 4th time, cook
the mandarins in the water until they become soft. Strain the
mandarins and cool them down.
2) Cut the mandarins in two parts to take out the seeds and the
white part in the middle. Chop the mandarins and arrange in
a saucepan with the sugar (1), mandarin puree and lime puree.
3) Cook them all together until the marmalade is soft and little
bit reduced.
4) Use the big hand blender to mix the marmalade.
5) Combine together sugar (2) and NH pectin, add to the
marmalade and boil during 30 seconds.
7) Cool it down in a container.

1) Heat at 60°C cream, milk, glucose and gelatin.
2) Pour over the melted chocolate.
3) Mix with the hand blender and add little by little the cold cream.
Finish by the Mount Gay® Rum and blend again.
4) Keep overnight in the fridge before to use it.
5) Whip it softly

Brush some dark chocolate spray inside the tube of chocolate
sugar dough.
Spread the mandarin marmalade on the David cocoa sponge.
Freeze and cut some 2 x 9 cm fingers.
Pipe the Namelaka cream and spread it on the side with mini
spatula. Press the insert of sponge/marmalade inside.
Whip and pipe (with an inox nozzle) the Mount Gay® dark
chocolate whipped ganache on the tube. With a fork and hot water,
create a «wood effect».
Take the chocolate sugar dough triming and blend it. Spread some
sable on the side of the tube.
Spread some cocoa powder on the top of the tube.
Decorate with candied orange and cocoa nibs.

Combine all ingredients in a shaker and serve in a round glass.