Jaffa Cakes are originally biscuit-sized cakes introduced in the UK in 1927 and named after Jaffa oranges. The most common form of Jaffa Cakes are round, a crust, or genoise sponge base, a layer of orange jam and a coating of chocolate. Use pastry rings no larger than 3.25''/8.5cm diameter. For chocolate mousse dome use a half sphere silicone molds but not larger than 3''/8cm diameter. (Look them up on the Shop Page).

Bring to boil mandarins, cook for 2 minutes. Cover and let sit over night. Drain, rinse and remove stems and slice. Discard seeds and any tough membranes left. In a food processor, give a few pulses – add sugar and pectin and pulse a few more times. Transfer orange mixture into a saucepan, bring to boil and cook for 3 minutes; cool. Keep refrigerated for weeks.

In a food processor, cream butter with salt, sugar, cocoa powder and almond meal. Add the egg. Add flour in 2 times and give a few pulses until just combined. Wrap up and chill completely. Flour work surface and pastry lightly and work the dough to soften; it should remain cool but flexible enough to be rolled out into a 3mm thick sheet. Cut out 12''x 4.8''/12cm diameter disks and refrigerate 30 min to rest. Grease pastry rings generously with butter. Place a chilled disk of pastry between your hands to gently soften and place it onto the ring. Gently allow the pastry into the bottom and sides of the ring; do not stretch out the dough or it will break. Dust your thumbs with flour to prevent sticking. Rotate the ring as you go, and lift it occasionally making each tart shell flat and even. Chill tarts and let rest an hour. Use a pairing knife to cut any extra dough along the edge; horizontally. Prick each shell a few times with a bamboo skewer; refrigerate for up a week, or freeze.

*Almond paste can be subbed for 90 grams almond meal and 90 grams powdered sugar. Cut marzipan into cubes. In a food processor, mix almond paste cubes with sugar and starch until fine meal. If using almond meal; process almond meal with sugar and starch. Add butter and salt, and process until smooth. Add the egg and vanilla; mix until homogenized.

Bring to boil, and cool to room temperature.

Fill each raw pastry shell with a tablespoon (20g) of orange marmalade. Fill with almond cream and bake at 350ºF/180ºC for 25 to 30 minutes. Cool cakes to room temperature and moisturize with the orange syrup.

Soak gelatin in cold water to soften, and drain. Melt chocolate over a water-bath (just melted). Soak gelatin sheets in cold water for about 5 minutes and squeeze out and set aside. Make a crème Anglaise: bring milk to boil with one-third of the sugar on medium heat. Meanwhile, beat yolks and remaining sugar. Temper yolk mixture with hot milk. Return to stove and cook custard to 185ºF/85ºC on low heat, stirring constantly. Do not boil. Remove from the heat, whisk in the melted gelatin, and sieve over the melted dark chocolate and mix. Whip heavy cream to soft peaks. When the chocolate mixture reaches 100ºF/38ºC, fold in whipped cream in two times using a whisk. Immediately, fill molds and smooth out using a small offset spatula. Freeze for 6 hours prior removing from mold. Save leftover chocolate mousse for later use.

Soak gelatin in cold water to soften, and drain. Melt chocolate over a water bath (just melted). In a saucepan bring water, sugar and corn syrup to a boil and cook to 217ºF/103ºC. Turn heat off and mix in the condensed milk along with the gelatin. Pour the hot mixture over the chocolate and blend without incorporating air. Add red food coloring if desired, and sieve. Tap to remove any remaining air bubbles and refrigerate overnight before using. This chocolate mirror glaze can keep 2 weeks in the refrigerator or frozen for months.

Remove frozen chocolate mousse domes from silicone mold, and arrange them on a cooling rack over a baking tray lined with plastic wrap to collect the excess mirror glaze. Keep the domes frozen. Warm up chocolate mirror glaze to 100ºF/38ºC, stirring every so often. The use of immersion blender helps to smooth it out. Glaze domes.