Caramelise the sugar in a saucepan over a low heat. Once the caramel has turned a nice golden colour, stir in the cream, orange juice and sea salt.
Cook over a medium heat, stirring gently for 5 minutes, and then add the butter.
Put to one side and leave to cool for 10 minutes before adding the GRAND MARNIER® liqueur.
Boil the cream and stir it into the melted chocolate and caramel suzette.
Mix everything together to obtain a smooth paste.
You can store your spread in jam jars to make it look more authentic!