This recipe makes eight desserts. It is a medley of textures and savors, a truly unusual creation.
	Prepare the milk chocolate cream and the cocoa cookies the night before. The orange preparation can also be done ahead or made the same day.
• 250 g (8-1/2 oz) Jivara LactÈe couverture, chopped • 350 g (12 oz) fresh fromage blanc, 20% fat, whipped	Chop the Jivara LactÈe, then melt it in a microwave oven or in a double boiler. Be careful not to overheat or burn the chocolate. Add about a third of the fromage blanc to the hot melted chocolate and stir vigorously in the round using a whisk. The mixture should be creamy and elastic. Then add the rest of the fromage blanc and whip with an immersion blender for a few seconds to obtain a perfectly smooth and shiny texture. Keep in the refrigerator overnight.
• 100 g (7 tablespoons) butter, softened • 100 g (1 cup less 2 tablespoons) powdered sugar • 80 g (5 tablespoons) pastry flour • 1 tablespoon powdered cocoa • 3 egg whites	Preheat the oven to 180/190ƒC (350/375ƒF).Cream the butter with the powdered sugar. Sift together the flour and cocoa, and add this to the first mixture. Add half of the egg whites and mix. As soon as the mixture is homogenous, add the rest of the whites. Spread the dough thinly on a nonstick baking sheet, using a spatula, making 10 to 12 cm (4 to 5 in) diameter rounds. Bake for only 5 or 6 minutes. As soon as they are removed from the oven and while they are still soft, but without burning yourself, ruffle or pleat them with the tips of your fingers. Keep in an airtight container.
• 1 teaspoon dry gelling agent • 50 g (1/4 cup) sugar • 150 g (2/3 cup) fresh orange juice • 5 fresh mint leaves • 5 fresh verbena leaves Orange sections (reserved for later use)	Mix the gelling agent with the sugar and add to the cold orange juice, whisking to dissolve and to prevent pectin lumps. Bring this mixture to the boiling point, then add the finely chopped mint and verbena leaves. Remove from heat, and reserve in the refrigerator.
	Before the meal, mix the orange sections with the perfumed jelly. When it is time for dessert, place a cocoa cookie on each plate. Shave a spiral of Jivara LactÈe cream by scraping the tip of a warmed spoon across the surface of the cream. Place the spiral on the cookie. Surround it with orange sections and perfumed jelly. Decorate each dessert with a few verbena or mint leaves, fresh from your herb garden.