For white chocolate lovers. this chef's recipe borders on perfection! The fragrance of oranges and the taste of marzipan find the best match when paired with white chocolate and liqueur

1

Chop the candied oranges and combine with the marzipan and 10g of Cointreau. Create a ball and roll it out, using a dusting of powdered sugar. until it's 5mm thick.

2

Place in a square tin with edges that aren't too high, or create one using baking parchment. Bring the cream to a boil for a few minutes with the remaining 10g of Cointreau, then let cool for about 20 minutes. Pour on the marzipan in the tins, being very careful to cover well.

3

Let crystallize in the refrigerator for 24 hours, then cut into slices and cover with the white chocolate that has been melted in a double boiler.