Melt the chocolate in a double boiler. Add butter and cream and mix. Separate the egg whites and yolks. Whisk the egg yolks with granulated sugar until they turn light yellow. Then add it to the chocolate mixture and whisk. Add the orange peel and continue whisking.

Whisk the egg whites with a pinch of salt until it turns snow and add to the chocolate mixture. In a separate place, mix the orange juice with the Grand marnier.

Soak the biscuits in this mixture and remove. Pour some of the chocolate mixture into the baton cake mold covered with greaseproof paper.

Put the biscuit on it. Repeat the same process 4-5 times. Pour the chocolate on top and spread it all over the cake. Let it rest in the deep freezer and place it on the lower shelf of the refrigerator 1 hour before the service. Let it rest for 3-4 hours on the lower shelf of the refrigerator. Garnish with chopped chocolate and candied orange peel.