Break the chocolate into pieces , place it in a bowl, add a little cream and place it in a water bath. Stir until melted chocolate. Remove bowl from heat, add the rest of the cream and beat with mixer until fluffy. Mix the brandy with orange juice. Immerse almond biscuits first in the brandy, then in chocolate cream and then place the bottom of the form of pudding or a deep glass bowl. Smear layer biscuits with cream top initiate new layer biscuits. Must be received 4 layers. Cover the mold with aluminum foil, top with bowl and press with a weight of about 1 kg, and let stand in refrigerator one night. Before serving, dip the form of a few seconds in hot water and invert onto a serving plate. Put for 15 minutes in the refrigerator to harden the surface and then sprinkle with cocoa powder.