Orange Nougat

Preparation

1. Melt the chocolate in a bain-marie, being careful not to exceed 40ºC to prevent burning. Note: You can also melt it in the microwave on high for 2 minutes, stirring every 30 seconds to ensure even melting.
2. Transfer the melted chocolate to a glass bowl and stir constantly until it cools to 31ºC, so it begins to temper. Note: If you want to speed up the process, you can work it on marble, but stirring within the glass bowl also works well.
3. Evenly fill the mold with the chocolate and give it gentle taps on the marble to remove trapped air bubbles. Quickly turn the mold to empty it, pouring the excess chocolate back into the saucepan (we will need it later to seal the base).
4. Clean the edges of the mold with a spatula to ensure they are smooth and allow the mold to finish draining upside down on a rack for at least 10 minutes.
5. When the chocolate hardens completely, the shell or casing of the nougat will be ready to proceed to the next step of the recipe.
6. Once it has completely hardened, clean the edges again with a spatula to remove any excess chocolate and achieve a clean finish.
7. Melt the chocolate in a double boiler, ensuring that the temperature does not exceed 40 ºC to avoid burning the chocolate. Note: The chocolate can also be melted in the microwave, setting it to maximum power for 2 minutes, stirring well every 30 seconds to ensure it melts evenly.
8. Add half of the jam to the melted chocolate and mix well with a spatula until a homogeneous mixture is achieved.
9. When the temperature of the mixture drops to 29ºC, fill the mold with the mixture halfway, ensuring it is evenly distributed.
10. Add the rest of the jam over the first layer of the mixture, but do not reach the edges of the mold, leaving a small space so it can be properly covered later.
11. Let the filling rest at room temperature until it has completely hardened, which can take between 2 to 3 hours, depending on the room temperature.
12. Prepare some chocolate just as we did for the coating of the shell. Note: If we have any leftover from when we lined the mold, melt it again in a bain-marie until it is smooth and fluid.
13. Wait for the chocolate to reach a temperature of 30 ºC, measuring with a kitchen thermometer to ensure it has the correct temperature.
14. Pour the melted chocolate over the coating, making sure it covers the entire surface. Use a spatula to spread it evenly and achieve a smooth layer.
15. Let the cake rest in a cool, dry place until the next day, to ensure that the chocolate is completely set before unmolding. Once unmolded, the cake can be stored wrapped in parchment paper to preserve its freshness and prevent sticking.