Name: Chocolate 60%, Mandarin & Salted Caramel
Yield: Serves: 8, Makes: one 18 cm (7 inch) round cake
Cuisine: Australia
Ingredients: 15 cm (6 inch) disc Chocolate Aerated Shortbread; freeze-dried mandarin segments (see Glossary) or fresh mandarin segments if preferred; 180 g (6¼ oz) Shiny Chocolate Glaze; 440 g (15½ oz) Chocolate Mousse; 15 cm (6 inch) disc Burnt Mandarin Cream, frozen; 1 Dark Chocolate Mandarin Hemisphere; 100 g (3½ oz) Salted Caramel Spread, at room temperature; 80 g (2¾ oz) Orange & Vanilla Marmalade