Melt the chocolate in a water bath and let it cool down to lukewarm. Whip the cream. Separate the eggs, beat the egg whites into snow. Mix the egg yolks with the sugar and the chocolate. Heat the cream again in a water bath while stirring until it thickens and can be peeled off into a rose. Fold in the cream and egg whites. Place in the refrigerator for at least 3 hours.
Peel the avocado. Puree the pulp with the hand blender together with cocoa powder and agave syrup.
For the orange fillets, take the zest from one orange, then cut the fillets from this and another orange and squeeze the juice from two other oranges.
Candy the orange zest in the orange juice and 3 tablespoons of sugar over low heat for 20 minutes. Fish out the zest and heat the orange juice with the butter and the Grand Marnier in the pan.
Add 3 tablespoons of sugar to the syrup and cook to caramel. When the caramel is thick, dip the orange fillets and candy.
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