Gateau Fondant of Candied Orange, Almond Nougatine, and Chocolate

Chocolate gateau fondant with almond praline and orange confit, served with citrus shake. Although candying fruit was known to the ancient Romans, today it is a dying art, the province of a shrinking number of French, Italian, Spanish, and Portuguese (and by extension, Mexican, Latin American, and Philippine) confectioners whose cultures still appreciate the beauty of a perfectly intact, uniformly translucent whole fig, orange, prickly pear, baby pineapple, or small melon. This painstaking