In order to make the tuiles start by mixing the ingredients in the following order: sugar, flour, orange juice and melted butter. Place the batter for one hour in the refrigerator. Whisk the armelline (bitter almonds) with a little water and sift the mixture. Toast the almonds in a pan, add a little sugar in order to caramel them. Form twelve round disks with a diameter of 8 cm on a silpat non-stick baking mat, sprinkle with the crushed cocoa beans and cook in dry oven at 180°C for 5/6 minutes. Meanwhile, cut the gorgonzola cheese into small cubes and melt the white chocolate. Take out of the oven the tuiles, and when they reach a temperature that allows you to shape them, place the gorgonzola near a border and close them in a ravioli. Finally, garnish the dish with crispy gorgonzola, armelline sauce, white chocolate and caramelized almonds.