Mix eggs, salt, sugar and almond powder. Add sifted flour +
cocoa powder + baking powder. Stir in cold cream, then hot
mixture of butter and dark chocolate. Roll out into 33 cm
squares on baking paper. Bake at 170°C for 7 minutes.

Clean and cut the oranges into 8 segments, then blanch twice
in boiling water. Bring water, lemon juice and vanilla pod to
the boil. Add sugar (1) and pectin. Bring to the boil again. Add
sugar (2) and bring to the boil. Add oranges, remove vanilla pod
and blend. After cooling, weigh out 220 g of confit and add
Cointreau®. Keep excess for decoration.

Bring the cream to the boil in a saucepan. Pour over milk
chocolate and mix thoroughly. Blend in a blender. Filter on
contact and refrigerate for at least 8 hours.

Carefully peel the biscuit from the baking sheet.
Cut to size 30 x 30 cm.
Spread Cointreau® orange confit evenly.
Using a mixer or whisk, emulsify the milk chocolate cream.
Spread half the cream evenly over the orange confit.
Roll up tightly using baking paper.
Place the roll on a suitable dish.
Using a piping bag cut to a point, pipe the whipped cream along
the length of the log.
Sprinkle with grated dark chocolate, then arrange the confit in
the hollows of the whipped cream.