Ingredients
Hazelnut Dacquoise
350 g / 12.2 oz Egg white
130 g / 4.5 oz Granulated sugar
300 g / 10.0 oz Hazelnut Flour
300 g / 10.0 oz Powdered sugar
60 g / 2.0 oz Caramelized hazelnuts, chopped
200 g / 7.1 oz Praline Croquantine

Crémeux
350 g / 12.5 oz Heavy cream 35%, liquid
90 g / 3.2 oz Egg yolk
45 g / 1.6 oz Granulated sugar
100 g / 3.5 oz Arriba 72%
120 g / 4.3 oz Maracaibo Criolait 38%

Milk Chocolate Chantilly
350 g / 12.5 oz Heavy cream 35%, liquid
160 g / 5.7 oz Maracaibo Criolait 38%

Thin Crudo Chocolate Plates
500 g / 17.9 oz Centenario Crudo 70%

Orange Caramel Sauce & Orange Segments
200 g / 7.1 oz Caramel Brûlée
60 g / 2.1 oz Orange juice
1 ea Vanilla Beans
5 ea Oranges, whole, segments

Preparation
Hazelnut Dacquoise
Whip egg white and granulated sugar to a meringue. Fold in Hazelnut Flour and powdered sugar. Spread out on a silpat sheet and sprinkle with roasted hazelnuts. Bake at 200°C/392°F. Let it set and cut in frame size. Warm up Praline Croquantine and spread very thin on top of the Hazelnut Dacquoise.

Crémeux
Make a Cream Anglaise with heavy cream liquid, egg yolk and granulated sugar. Add Arriba 72% and Maracaibo Criolait 38% to the Cream Anglaise and mix well. Spread on the Praline Croquantine / Hazelnut Dacquoise and freeze. Cut in rectangles of 110 x 20 mm / 4.3 x 0.8 inches.

Milk Chocolate Chantilly
Warm up the heavy cream liquid and make a ganache with Maracaibo Criolait 38%. Let it set in the fridge for 8 hours at least. Whip up to soft peak and place Milk Chocolate Chantilly inside a piping bag.

Thin Crudo Chocolate Plates
Temper the Centenario Crudo 70% and use a paint roller to place a thin layer of couverture on top of a plastic sheet. Cut in rectangles of 120 x 30 mm / 4.7 x 1.2 inches and 120 x 10 mm/ 4.7 x 0.8 inch.

Orange Caramel Sauce & Orange Segments
Mix Caramel Brûlée with orange juice and Vanilla Beans. Use the sauce as it is. Segment the oranges and place them on the plate.

Setting
Place the cut Hazelnut Dacquoise with the Crémeux on the plate. Add the bigger piece of thin Crudo Chocolate Plates on top. Now pipe a line of Chocolate Chantilly drops on top. Add the thinner piece of Crudo Chocolate Plates and a Gold Leave on top as a decoration. Sprinkle some Orange Caramel Sauce and place some Orange Segments on the plate. Serve.

Specialty Ingredients
#90062G Gold Leaf Sheets
#90071 Vanilla Bean Madagascar
#90351 Hazelnut Flour
#31101 FELCHLIN-Swiss ARRIBA 72%
#31117 FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31153 FELCHLIN-Swiss CENTENARIO CRUDO 70%
#31360 FELCHLIN-Swiss PRALINE CROQUANTINE
#31362 FELCHLIN-Swiss CARAMEL BRULEE WITH FLEUR DE SEL