Classic flavours of dark chocolate, orange, and the vanilla notes of tonka bean combine in this sublime, modernist chocolate dessert from Michel Cluizel.
In a pan over medium-high heat, combine the cocoa nibs, milk, and cream. Bring to just below a boil and remove from the heat. Steep overnight refrigerated.
Heat the steeped milk over medium-high heat until just below boiling. While it is heating, beat the egg yolks, muscovado sugar, and honey together. Soften the sheet gelatin in cold water and squeeze out excess water out.
Whisk the hot milk mixture into the egg yolk mixture and return to the pan. Heat, constantly stirring, over medium heat until it reaches 85ºC. Remove from the heat and whisk in the gelatin until it melts.
Let cool to 26ºC, and fold in the semi-whipped cream. Refrigerate.
In a pan combine the puree and blanched peel and over low heat bring it to 40ºC. Whisk together the sugar and pectin. Soften the sheet gelatin in cold water and squeeze out excess water out.
Over high heat, whisk in the sugar, pectin, and honey and boil the mixture for 1 minute. Remove from the heat and whisk in the sheet gelatin until melted.
Pour into a mould to a depth of 2.54 cm. Refrigerate and then freeze. Cut into strips for service
Preheat an oven to 80ºC. Line a baking tray with parchment.
Combine the xanthan gum and sugar. In a food processor pulse the gruétine to a fine powder.
Beat the egg whites in a mixer. When almost near soft peaks, add the sugar mixture and gruétine. Beat to stiff peaks.
Put the mixture in a piping bag and pipe into bars. Put into the preheated oven until completely dry.
Over medium heat, combine the milk and cream and heat to 20ºC and add the powdered milk and corn syrup. Continue heating to 30ºC, whisk in the salt and egg yolks.
In a small bowl combine the sucrose and ice cream stabilizer, and whisk into the mixture at 40ºC. At 50ºC whisk in the cocoa powder and honey and heat to 85ºC.
Remove from heat and add the chocolate, tonka bean, and grated orange zest. Cool to 4º C and refrigerate for 6 hours. Churn in an ice cream machine according to manufacturer’s directions.
Heat the sugar, glucose syrup, and honey to 185º C. Remove from heat and deglaze with hot water, mixing well.
Whisk in the chocolate, salt and citrus juices. Cool.
Fill the cylinders 3/4 full with the Bavarian cream. Push through the centre a strip of the frozen orange compote, and fill any gaps with more Bavarian cream. Refrigerate for one hour.
Place a cylinder in the middle of a plate and decoratively top with shards of gruétine meringue. Add a line of citrus toffee sauce running perpendicular to the cylinder. Garnish with a scoop of ice cream and serve.