First, melt the chocolate with the butter.

Cut the webbing acetate into 7X7 cms squares.

Pour the chocolate in the acetate squares in order to make the chocolate squares.

For the kiwi mousse, blend the kiwis with 5 ounces of sugar and with 5 tbsp of water.

Mix the kiwi juice with the half liter of whipped cream and add to it the gelatin and reserve in the refrigerator for 30 minutes.

Do the same procedure with the tangerine mousse.

After they are refigerated a little bit, take 3 chocolate squares and put 3 tbsp of kiwi mousse on top of one square, put on top of the kiwi mousse another chocolate square and put on it 3 tbsps of tangerine mousse.

Finish by putting another chocolate square on top of the tangerine mousse.

Serve and enjoy!