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For the Marquise:
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Bring a saucepan of water to the boil, reduce to a simmer, break the chocolate into pieces and place in a bowl, place over the saucepan and gently heat until the chocolate has melted.
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Take off heat and leave to cool for a short time.
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Meanwhile, place the butter and half the sugar into another large bowl.
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Using an electric mix, beat until the mixture is really light and creamy, then beat in the cocoa powder.
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Separate the eggs and put the yolks into a third bowl, discard the egg whites.
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Tip in the remaining sugar and then beat together until pale and creamy.
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To check if it's ready, make a figure of eight shape in the mixture with the beater, it should hold its shape for a moment.
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In a fourth bowl, whip the heavy whipping cream until thickened with soft peaks.
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Pour the melted chocolate into the butter mixture and carefully stir through until it is well combined.
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Gently fold in the egg mixture, add the orange zest and pistachios and combine when it is amalgamated, stir in the whipped cream.
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For the marshmallow:
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Bring the water to the boil in a saucepan, add the gelatin powder, whisk thoroughly until any lumps are gone.
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Put sugar, water, glucose, salt and vanilla into a saucepan, place over high heat and bring to the boil, once boiling time for 40 seconds, then remove from heat, whisk in the gelatine mixture and then whisk in the raspberry powder, pour the mixture into a cake mixer and beat on high for 13 minutes.
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Once marshmallow is made spoon into a piping bag, pipe into small and large drop shapes onto a tray lined with grease proof paper and dusted heavily with corn flour, then place tray in the fridge for 30 minutes or until set.
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Remove and dust heavily with corn flour, then leave for an additional 10 minutes before dusting off excess corn flour with a clean, dry pastry brush.
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For the poached rhubarb:
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Place the sugar, water, orange liquor and orange juice in a saucepan, place over a med-high heat and bring to the boil, boil for 4 minutes.
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Cut the rhubarb into 1 inch batons, add to sugar syrup and take off heat.
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Place a lid on and let it poach until the syrup is cold and the rhubarb is slightly al dente.
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Remove the rhubarb and place in a bowl, place the syrup back over a med-high heat and reduce until thickens to a soft boil, then remove and cool the saucepan in a bowl of cold water to stop the cooking process.
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For the Tuile:
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Pre-heat the oven to 350F (180C).
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Sift together the flour and icing sugar.
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Into a food processor place the butter, flour and sugar, blend to fine crumb consistency then add the egg whites, while still beating, mix well, beat to a smooth paste.
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Divide the mixture into 2 separate bowls, whisk cocoa into one bowl.
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Using a pallet knife, scoop out a little of the vanilla batter and spatula over the template onto a prepared baking silicone sheet.
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(The template is shaped like a flame, if you don't have a template try to shape like a large long tear drop.)
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Spoon the chocolate batter into a piping bag and pipe dots down the tuile.
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Place in the oven and bake for 3 to 4 minutes or until light golden.
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Remove from the oven and immediately remove from the tray with a spatula, leave to cool or shape as required while still warm.
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For the spun sugar:
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Add the water to a saucepan and place over a medium heat.
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Mix the sugar and cream of tartar together in a bowl and pour the mixture carefully in a thin stream into the centre of the pan to form a low mound.
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With out stirring, use your fingers to pat the sugar mound down until it is entirely moistened, any sugar at the edges of the pan will be safely below the water line.
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Cover the pan and cook for a few minutes (still without stirring) until when you lift the lid, the sugar has completely dissolved and the syrup looks clear.
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Uncover the pan and continue to cook, without stirring until the syrup begins to colour slightly.
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If the syrup seems to be colouring unevenly, swirl the pan gently, rather than stirring.
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To test the caramel, use a skewer to drop a bead of syrup onto an upturned white saucer, when a drop looks pale and amber, turn the heat to low and pay close attention.
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Continue to cook and test drops until it has darkened to a slightly reddish amber colour.
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Immediately remove the pan from the heat and let the caramel cool and thicken for a minute or two.
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Dip the tips of a spoon in the caramel and lift 12 inches above the pan, watching how the caramel flows from the tips back into the pan.
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At first the caramel will form very fine threads as it flows off the forks, as it cools it will flow more slowly and form thicker golden threads, perfect spun sugar.
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Continue to dip and lift the spoon until this happens.
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Now coat the spoon with a thickish amount and then over greaseproof paper wave spoon in alternate directions to form desired pattern, once pattern is layered out, with a knife cut out the shape you desire, be gentle when removing cooled sugar as it is delicate.
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Plating:
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Place the marquise in the centre of a serving plate, using a blowtorch carefully heat the mould and gently remove, spoon poached rhubarb to each side and top each stack with a small marshmallow drop.
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Top the marquise with 2 tuiles, top with rhubarb, place a large marshmallow drop on top in the centre.
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Place the caramel trellis to the side with a mint sprig.
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Spoon a small amount of the rhubarb reduction around the base of the marquise.
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Place a small spoonful of vanilla foam on each rhubarb stack and the marquise just before serving.
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A small spoon of vanilla ice cream could work as well.
