Combine Chococream Bianco, orange zest, Joypaste, honey and all spice to make a smooth orange cream. Place in piping bag for filling. Melt Sinfonia Cioccolato Bianco chocolate and Praline Delicrisp Blanc to 40°C, pipe a layer into bar cavity, then top off with a layer of cream. Seal bar off with Sinfonia Cioccolato Bianco chocolate.
Combine all ingredients together and fill the bar cavity. Pipe a line of Joypaste Vaniglia in base and then fill with Chococream Bianco. Seal bar off with Sinfonia Cioccolato Bianco.
Combine puree, Pasta Gianduia, Joypaste Vanglia, orange zest and Toffee D'or to smooth cream, place in piping bag ready for filling. Melt Delicrisp and Minuetto latte Santo Domingo 38% chocolate to 45°C. At 30°C line a thin layer into bar cavity, followed by chestnut cream. Seal the bar off with Minuetto Fondente Ecuador 70% Chocolate.
Line the bar molds by spray a thin layer of gold cocoa butte, repeat twice and crystalise. Temper white chocolate and create a thin wall cavity in the bar mold. Fill with the desired creams and finish with decorating with Bronze crumble or alternatively use the Chocolate Chestnut, Chocolate Vanilla Pod, and Chocolate Orange decoration to connect the flavors. Thats the Dobla Touch!