Soften the butter.

Add all dry ingredients to the sugar and mix thoroughly.

Roll out to 3 mm thickness and cut out cookies with a cookie cutter. Bake at 150°C.

Boil together.

Pour the cream over the chocolate and homogenise with the stick blender. Leave to cool to 30°C.

Mix the butter into the ganache and beat in the KitchenAid until well aerated.

Boil together.

Mix and add to the mandarin mixtures. Briefly boil through. Set aside and leave to rest into a jelly-like mass.

Soften the mandarin gel in the Thermomix. (If the gel is too firm, add a little bit of sugar syrup.)

Bring the syrup to the boil.

Give the egg yolks a quick stir. Pour the syrup (85°C) onto the egg yolks and mix at high in the KitchenAid until cold (±28°C).

Heat cream and chocolate together until 45°C and homogenise into a ganache.

Fold into the previous mixture until well absorbed.

Whip the cream and fold into the previous mixture.

Soak the gelatine in the water. Boil everything together at 110°C.

Pour the previous syrup onto the inert sugar and mi at high speed.

Add the melted cocoa liquor to the previous mixture and mix at high speed until cold.

Pour into Flexipan moulds (sprayed with anti-adherent coating).

Leave to crystallise for 12 hours. Then cut into the desired size and roll through cocoa powder.

Soak the gelatine.

Boil together to 120°C.

Boil briefly and to the previous syrup.

Mix in the cocoa powder and leave to briefly boil through.

Sieve and leave to cool: mix in the gelatine at 60°C.

Spread the chocolate truffle cream in a cake ring and leave to crystallise in the fridge overnight.  Top off with a layer of mandarin compote and freeze. Fill the rest of the cake ring with chocolate mousse and freeze.

After unmoulding: spray the cake with a spray gun mixture to the choice. Decorate with lines of cocoa glaze and the marshmallows. Finally decorate the sides of the cake.