Raw almond and mandarin

Wash mandarins thoroughly and take out their stem
Put in cold water and boil for 20 minutes
Strain the mandarins and discard the water
Repeat this process 4 more times
Once this process is finished, cut the mandarins into quarters and put in a pot with the mineral water and the trimoline
Boil until completely reduced
Grind up the mixture until getting a paste and set it aside

Whip the first egg whites at medium speed and the sucrose
Meanwhile, prepare a marzipan with the chopped almonds, almond flour, the second set of egg whites, icing sugar and the mandarin compote
Pour some of it into the marzipan and prepare a sourdough
Mix with the rest of the meringue
Roll out into a 1 cm sided frame
Bake: 175ºC / 12 minutes / open air intake / medium ventilation

Mix the water with the sucrose in a pot and cook at 116ºC
Add all the chopped almonds off the stove while mixing
Once the sucrose has crystalized, spread over a silpat and set aside to cool

Melt the Opal chocolate and the anhydrous butter
Add the coated almonds and the almond paste
Ration

Boil the cream and the glucose and add the grated tonka
Infuse for a few minutes and strain
Melt the couverture
Once the cream reaches 40ºC, add the gelatin leaves previously hydrated and emulsify with the couverture
Add the cold milk and let it chill in the fridge for about 12 hours
Once the temperature reaches about 6ºC whip with a blender

Hydrate the gelatin leaves in cold water
Heat up the yuzu juice until it reaches 40ºC and dissolve the glucose and the gelatin leaves in it
Pour the mandarin juice over the mixture and cool down until it reaches 30ºC

Mix the almonds with the water and hydrate for 24 hours
Crush in the cutter until it forms a homogeneous mixture

Heat up the almond paste, the orange blossom water and the trimoline until it reaches 40ºC
Dissolve in the mixture the gelatin leaves previously hydrated
Make a sourdough with the semi-whipped cream and then add the rest of the mixture

Heat up the water until it reaches 40ºC and add the sucrose and glucose until it boils
Add the previously hydrated gelatin and mix
Pour the couverture over the mixture and the condensed milk and emulsify
Use at about 35-40ºC