• Place your 3-bar Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven on 350F/180C.

GENOISE / BISCUIT PREPARATION

• Separate egg yolks from egg whites in two mixing bowls.
  3 eggs
• In the first mixing bowl, beat the egg yolks, sugar and vanilla bean paste until light and fluffy (about 4 minutes on medium high speed). 
  3.65 oz sugar, 1 tsp vanilla bean paste
  
• In the second mixing bowl, whip the egg whites with the sea salt until stiff peaks.
  1/16 tsp sea salt
  
• Sprinkle half of the all-purpose flour into your egg yolks preparation. Fold half of the egg whites. Then, fold in the rest of the flour and egg whites.
  3 oz all-purpose flour
  
• Distribute evenly the preparation into the 3-bar Tray by letting it glide to the corners or spread it using your offset spatula.
  

BAKE!

• Bake for 12 minutes at 350F/180C, until the genoise springs back when touched lightly. (Every oven heats differently, monitor your genoise from 8 minutes)
  
• Remove from oven, let it cool down for about a minute and lift to release the cake. Set aside to cool down.
• NOTE: Wash your mold, then dry it in your turned off oven to remove any drops of water.

DARK CHOCOLATE PREPARATION

• Tempering chocolate is very easy: Place the 2/3 of your dark chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. IMPORTANT: When working with chocolate, be careful not to heat it above 115F/46C. Remove from the heat, place over a kitchen towel and allow the chocolate to cool down to 100F/37C. Add the remaining chocolate along with 1 tablespoon of coconut oil. Stir until combined.
  18 oz dark chocolate chunks, 1 Tbsp coconut oil
  
• Pour the chocolate into the 3-bar Tray. Refrigerate for 45 minutes.
  

ORANGE JELLY PREPARATION

• Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
  6 gelatin sheets
• Place the orange juice and sugar in a small sauce pan, heat until it reaches 248F/120C. Remove from the heat. Drop the scooped gelatin in, mix until dissolved. Whisk on the highest speed until it has completely cooled down. IMPORTANT: Do not over mix!
  12.85 oz orange juice, 1.75 oz sugar
  
• Take your 3-bar Tray out of the refrigerator and pour the cooled orange jelly evenly in each well. Refrigerate for 20 minutes (Maximum)
  

ASSEMBLY

• Take your 3-bar Tray out of the refrigerator and add the sponge on top by pressing gently. Refrigerate for 2 hours or overnight is always best!
  
• Be sure everything is set before pealing the mold from your Jaffa Cake with Orange Jelly Chocolate Bars. They are perfect to share! Enjoy & Bon Appétit!
  
• N.B. Storage is best when placed in a metal box. I prefer mine out of the fridge!