Step 2

Preheat the oven to 160°C fan-forced.

Step 3

Set the blast chiller to 1°C.

Step 4

Bring two medium saucepans of water to the boil.

Step 5

Place water in a small bowl and sprinkle gelatine over the surface. Set aside to hydrate.

Step 6

In a small saucepan, combine milk and honey. Place saucepan over medium heat until the milk simmers around the edges of the pan.

Step 7

Add hydrated gelatine, double cream and both chocolates to the milk, stir then remove saucepan from the heat. Set aside for 2-3 minutes. Stir the mixture to melt the chocolate and dissolve the gelatine, emulsifying the mixture.

Step 8

Add the thickened cream and vanilla. Use a stick blender to briefly incorporate.

Step 9

Transfer the Chocolate Cream into a large deep tray, cover the surface with go between and place in the blast chiller for at least 1 hour.

Step 10

Place the chocolate in a medium plastic bowl and microwave in 30 second increments to melt and reach 55°C, stirring between each.

Step 11

Pour approximately two thirds of the chocolate onto the marble slab and set the remaining chocolate aside. With a large offset palette knife and a chocolate scraper, spread the chocolate across the marble and scrape it back together. Continue moving chocolate around until the temperature reaches 26°C.

Step 12

Transfer this chocolate, avoiding any firmly set chocolate along the edges of the marble, back into the reserved bowl of chocolate and mix until uniform in consistency. The combined chocolate should be at 31.5°C and tempered. If not, repeat the tabling process until the temperature drops. If the overall temperature of chocolate exceeds 35°C then warm to 55°C and start the tempering process again.

Step 13

Scrape any firmly set chocolate from the marble and discard.

Step 14

Place a guitar sheet onto the marble. Place approximately one tablespoon of tempered chocolate onto the sheet and place another guitar sheet on top.

Step 15

Use a rolling pin to scrape and spread the chocolate between the two sheets to an even 0.5mm in thickness. Leave the chocolate to partially set between the guitar sheets.

Step 16

Meanwhile for the chocolate sticks, working quickly, transfer the remaining chocolate into a piping bag and cut a 2mm tip. Place a silpat mat on the bench and pipe at least 6 long lengths across. Set aside at room temperature until firm.

Step 17

Once the chocolate on guitar sheets is partially set, use the smaller end of a balling tool to draw clear lines in natural splatter shapes through the top guitar sheet into the chocolate. The shapes should range in size with the largest being approximately 7cm x 5cm and the smallest being approximately 5cm x 3cm.

Step 18

Press the tip of a 15mm plain metal piping nozzle into the partially set chocolate to imprint a disc in the centre of each shape. Imprint at least 8 discs in the chocolate around the shapes you have drawn.

Step 19

Repeat for another 2-3 sheets.

Step 20

Stack the sandwiched guitar sheets between two trays. Place in the fridge for 10 minutes then carefully set aside at room temperature.

Step 21

Place chocolate into a small glass bowl and microwave for 30 seconds or until melted. Set aside to cool slightly.

Step 22

Dice the butter and place in the bowl of a stand mixer.

Step 23

Add almond meal, rapadura sugar, flour, cocoa nibs and salt.

Step 24

Place bowl into the stand mixer and beat on low speed with the paddle attachment to a coarse sand consistency.

Step 25

Add the melted chocolate and beat through until just combined. Transfer mixture to a silpat mat. Use the sides of the mat to fold the dough over itself, pressing into an approximate 10cm square.

Step 26

Lift the silpat mat onto a flat tray. Place in the blast chiller for 5-10 minutes.

Step 27

Remove trays of dark chocolate from the fridge. Carefully remove one side of the guitar sheet and replace the sheet back on top. Carefully turn the sandwiched sheets over and carefully turn over and remove the other sheet.

Step 28

Use a small offset spatula to carefully lift the chocolate shapes, removing the smaller disks from the centre and placing all onto a baking paper lined tray.

Step 29

Break chocolate sticks into 8-12cm lengths and place on the same tray. Set aside at room temperature.

Step 30

Place mandarins in one saucepan of boiling water. Bring the water back to a rolling boil and boil for 1 minute.

Step 31

Lift mandarins from the water and place into the other saucepan of boiling water. Bring the water back to a rolling boil and boil for 1 minute.

Step 32

Lift mandarins from the saucepan of water into a small bowl and set aside until cool enough to handle. Discard saucepans of water.

Step 33

Lift the dough from the silpat mat and place a wire rack over the silpat. Press the dough through the wire rack and onto the tray to form rough cubes. Carefully spread over the tray. Place in the blast chiller for 10 minutes.

Step 34

Roughly dice mandarins into 1cm pieces.

Step 35

In a large saucepan, combine cut mandarin, sugar, glucose and water and bring to a rapid boil over high heat.

Step 36

Transfer mixture to the jug of a Thermomix and puree on high speed for 2 minutes or until smooth.

Step 37

Transfer mixture back to the same saucepan and bring the mixture back to the boil.

Step 38

Add lemon juice, stir through and reduce to a simmer. Cook to 103°C, stirring occasionally and skimming the surface often to remove and discard scum.

Step 39

Transfer Jam to a clean Thermomix jug and blend on high speed for 4 minutes. Transfer Jam to a large bowl.

Step 40

Place the bowl of Jam in cryovac machine and allow a full cycle to run, ensuring the Jam doesn’t bubble over.

Step 41

Transfer Jam to a piping bag and place in the fridge until ready to serve.

Step 42

Bake streusel at 160°C for 15 minutes. Lift silpat mat of Streusel onto bench and set aside to cool.

Step 43

Combine sugar, glucose and water in a medium saucepan over high heat and bring to the boil.

Step 44

Add 2-3 drops of lemon juice. Continue boiling syrup until it reaches a rich amber colour.

Step 45

Add creams to the caramel and bring back to a rapid boil, stirring to combine. Remove saucepan from the heat.

Step 46

Add salt and cinnamon and mix thoroughly.

Step 47

Pass the caramel through a fine sieve into a small bowl, discarding solids. Set aside to cool.

Step 48

Place the cocoa butter in a medium plastic bowl and microwave on high for 1 minute or until melted.

Step 49

Add orange chocolate to cocoa butter and microwave in 15 second increments until half liquid, half solids.

Step 50

Remove bowl from the microwave and stir until all chocolate has melted. If needed, use a heat gun to briefly flash the chocolate and melt any stubborn pieces. The chocolate should be 31.5°C. If too hot, gradually add a few extra pieces of orange chocolate and stir to melt and drop the temperature to 31.5°C.

Step 51

As above, place a guitar sheet onto the marble. Pour approximately one tablespoon of tempered chocolate onto the sheet and place another guitar sheet on top.

Step 52

Use a rolling pin to scrape and spread the chocolate between the two sheets to an even 0.5mm in thickness. Leave the chocolate to partially set.

Step 53

Use the nozzle end of a 15mm metal piping nozzle to press into the partially set chocolate to imprint at least 8 discs.

Step 54

Place the sandwiched guitar sheets between two trays and place in the fridge for 10 minutes or until set firm.

Step 55

Transfer Chocolate Cream to a piping bag fitted with a 10mm plain piping nozzle. Place into the fridge.

Step 56

Transfer Caramel to a piping bag and set aside at room temperature.

Step 57

Transfer Streusel to a small bowl.

Step 58

Remove tray of orange chocolate from the fridge. Carefully remove one side of the guitar sheet.

Step 59

Use a small offset spatula to carefully lift the chocolate shapes from the other guitar sheet onto a baking paper lined tray. Set aside at room temperature.

Step 60

To assemble, pipe dollops of Chocolate Cream onto serving plate in roughly the same shape as the largest chocolate décor, leaving some gaps between the dollops.

Step 61

Cut a 3mm tip off the piping bags of Jam and Caramel.

Step 62

Insert the tip of the Jam piping bag into half of the piped Chocolate Cream dollops and inject a small amount inside. Repeat with the Caramel in the remaining Chocolate Cream dollops.

Step 63

Place a few pieces of Streusel amongst the piped Chocolate Cream.

Step 64

Place the largest Décor shape flat on top of the Chocolate Cream.

Step 65

Repeat the piping of Chocolate Cream, Jam and Caramel on top of that Décor, being careful not to break the chocolate. Place a few Streusel pieces between.

Step 66

Place the medium sized Décor shape on top, ensuring the central holes line up.

Step 67

Repeat the piping of Chocolate Cream, Jam and Caramel on top of that Décor, being careful not to break the chocolate. Place a few Streusel pieces between.

Step 68

Place the smallest Décor shape on top. Carefully pipe 1-2 dollops of Chocolate Cream on top.

Step 69

Pipe 3 large dollops of Chocolate Cream on the plate.

Step 70

Place the scoop end of melon baller into a bowl of hot water to warm. Remove and dry. Use the rounded back of the scoop to press and twist a rounded cavity into these three dollops of Chocolate Cream.

Step 71

Pipe Caramel or Jam into these indents to fill.

Step 72

Place a few dark chocolate and orange disks onto some of the Chocolate Cream dollops.

Step 73

Insert 3 chocolate sticks through the holes in each Décor so they are standing upright.