1.   Cover the fingers with a third of the chocolate mixture.

2.   On a surface lightly coated with icing sugar, shape chocolate mixture into finger-sized logs.

3.   Slacken the chocolate mixture with one-third of them then fold in the rest.

4.   Whisk the egg whites until stiff, then fold into the chocolate mixture.

5.   Whisk the evaporated milk until it thickens, then fold into the chocolate mixture with the orange rind.

6.   Arrange the reserved bread tops on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture.

7.   Beat in chocolate mixture and vanilla.

8.   Beat chocolate mixture into egg mixture.

9.   Beat in chocolate mixture.

10.   Beat whites until fairly stiff and fold into chocolate mixture.