Cut 2 oranges into fine slices and semi-candy them in a syrup made with 200 g of water and 200 g of sugar.

Heat the orange and lemon juice.

Add the sugar and pectin then bring to the boil.

Add the sugar and the semi-candied oranges.

Heat to 63 Brix.

Mix well, then pour into silicone moulds.

 Mix all the ingredients.

Leave to sit in the fridge.

Spread out in a 2.5 mm layer and cut shapes corresponding to the moulds.

Cook at 150°C for around 20 min.

Place on top of the marshmallow.

Heat the water, glucose and invert sugar to 110°C.

Pour over the invert sugar and melted gelatin mass.

Whip thoroughly and add the melted cocoa paste with the spatula.

Pipe over the orange marmalade.

It's advisable to coat partially.