Bring cream, vanilla and sugar to boil. Take off of the heat and bring agar and water to boil for 40 seconds. Combine water/agar into cream and bring to scald. Add bloomed gelatin. Strain into chocolate, immersion blend to combine. Pour into molds and set in refrigerator. Once set, transfer to freezer and freeze solid. Remove bars from molds making sure the bar is still set, corners are still sharp and straight, and store in the refrigerator. Pull out of refrigerator 5 hours before serving.
Toast hazelnuts until they are a golden brown. Grind to a medium size and pass through a sieve. Completely enrobe in gold dust.
Grind biscuits to form crunchie piece and enrobe with chocolate evenly and lightly. Spread on a silicone baking mat.
Golden Caramel Vanilla Paper
150g sugar (dry caramel)
100g M100 Corn Maltodextrin
3g citric acid
3 vanilla husks
Make a dry caramel to golden color with sugar, deglaze with water. Combine caramel water with agar and blend with hand blender. Add sugar, glucose, citric acid and vanilla husk and bring to a boil. Pass through a chinois and set in a shallow pan. Chill all the way through before pureeing in a previously chilled vita prep. Shear in the M100, taking care to add in slowly to prevent lumping. Spread on greased acetate and dehydrate for 24 hours. Store in a sealed container with desiccant.
240g egg whites
25g cocoa powder
Make a stiff meringue with whites and sugar. Combine cocoa powder and stir to incorporate. Spread evenly on silcone baking mat and deydrate overnight. Break into small pieces.
For the Plate
Your Godiva.com session has timed out. To continue your session please log back into your account