Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the cookie crumble, preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, mix brown sugar, vegetable oil, molasses and egg. In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger and allspice. Fold flour mixture into sugar mixture until a soft dough forms. Flour a work surface and gently roll out the dough to ¼ inch thick. Transfer to the baking sheet and bake for 20 minutes or until completely dry. Allow to cool and crumble into smaller pieces.

For the chocolate orange custard, melt the chocolate in a double boiler. In a medium bowl, whisk the egg yolks and slowly add the melted chocolate, one spoon at a time while whisking, gradually raising the temperature of the eggs. Set aside.

In a medium pot, bring cream, milk, sugar, vanilla and Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest to a slow simmer. Remove from heat before it starts to boil. Slowly add half the cream into the chocolate mixture in a thin stream while whisking. Return to the pot with the remaining cream and simmer, stirring until it turns into a thick custard. Strain and allow it to cool. Transfer to a pastry bag and refrigerate until ready to use.

For the chocolate meringue, in a small pot with a clip-on candy thermometer, heat sugar and water over medium-low heat, stirring constantly until it reaches a temperature of 250°F and the sugar has dissolved.

Using a stand mixer, whisk egg whites to soft peaks. Pour the syrup in a thin stream between the whisk and the side of the bowl while whisking on medium speed. Once fully incorporated, increase the speed to high until the bottom of the bowl is cool to the touch and the meringue is glossy. Sift in the cocoa powder and whisk to incorporate. Transfer to a pastry bag and set aside.

Peel and segment oranges. Place in a bowl and toss with ground cinnamon.

For assembly, fill the bottom of a glass jar with crumbled gingersnap cookie, add a layer of chocolate orange custard and a layer of cinnamon orange segments. Repeat until you reach the top. Pipe the chocolate meringue last and torch until golden brown.