Pour the water into a high-speed blender, add the agar, and mix on low speed. Pour the mixture into a sauce pan and simmer for 3 minutes, while constantly whisking. Add the purées, sugar, and glucose powder. Bring the mixture to a boil, strain, and then chill until firm. Process the solidified mixture in a high-speed blender until it becomes smooth. Add color as desired.
In a bowl, bloom the gelatin in cold water and set aside. Combine the milk and heavy cream in a sauce pot and bring to a boil. Whisk together the sugar and egg yolks in a separate bowl and temper with the hot dairy mixture. Return the mixture to the pot and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Strain over the couverture coins and stir to emulsify. Strain the bloomed gelatin and whisk in while the mixture is still warm.
Combine the first amount of granulated sugar, glucose, and water in a saucepan and bring to a boil. Add in the orange peels and continue to simmer for 10-15 minutes or until the peels are translucent. Strain from syrup and place on a paper towel to drain. Toss the candied peels in the second amount of granulated sugar and place on a drying rack until hardened.Strain the bloomed gelatin and whisk in while the mixture is still warm.
Once the 52% Inti Chocolate Cremeux is cooled to a working temperature, pipe dollops in a decorative way onto the breton using a straight tip. Continue to pipe the Blood Orange Fluid Gel decoratively as well. Garnish with Candied Orange Peel, micro greens, and halved cranberries as desired.
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