Chocolate Sundae

Candied Cocoa Nibs:

In a large rondeau, add granulated sugar and 75 grams water. Stir to hydrate the sugar. Cook mixture over medium-high heat until water has evaporated and a syrup-like texture is achieved. Stir in cacao nibs, making sure to scrape the bottom of the pan to prevent burning. Cook 6 minutes, or until sugar begins to caramelize. Remove from heat and stir in turbinado sugar and oil. Quickly transfer mixture to a parchment-lined sheet tray. Season with salt and urfa chile flakes. Let cool, then break apart any large clusters that form. Reserve.

Chocolate Sorbet:

Place chocolate in a heat-proof mixing bowl. Set aside. In a medium saucepan over low heat, bring glucose, sugar, salt, vanilla, cocoa powder, and 1.3 kilograms water to a simmer, whisking constantly. Pour mixture over chocolate and whisk until chocolate is fully melted. Stir in 680 grams water. Transfer mixture to a Vitamix blender. Blend 1 minute on high speed, then immediately set mixture over an ice bath and let cool. Add sorbet base to an ice cream machine and process according to the manufacturer's instructions. Freeze.

Miso Caramel:

Place miso in a large mixing bowl. Gradually whisk in oat milk until smooth. Set aside. In a rondeau over medium-high heat, add sugar, glucose, and 230 grams water. Cook until sugar begins to caramelize. Swirl the pan and continue cooking until caramel is a deep amber color and begins to smoke. Remove from heat and deglaze pan with milk-miso mixture. Whisk constantly and quickly. Be careful, as the mixture will foam aggressively. Once the mixture is combined, return rondeau to medium heat. Simmer 5 minutes, or until the caramel produces thick, glossy bubbles. Remove from heat and let cool. Transfer to an airtight container and reserve.

Cocoa Tuile:

In a medium mixing bowl, whisk together aquafaba, vanilla, salt, and sugar until smooth. Sift in flour and cocoa powder. Whisk until smooth, then add melted butter. Transfer batter into piping bags and let rest at least 30 minutes. Heat oven to 325 degrees F with a fan at fifty percent. On a silpat-lined baking sheet, shape tuiles into thin, 4-by-3-inch rectangles. Bake 6 minutes. Using gloved hands, roll tuiles around a wooden dowel, then let cool. Store tuiles in an airtight container with silica packets.

To Assemble and Serve:

Spoon 40 grams Miso Caramel across the bottom of a small serving bowl. Top with one 60-gram scoop Chocolate Sorbet followed by 25 grams Candied Cocoa Nibs, a pinch of flaky sea salt, and 1 Cocoa Tuile. 

Garnish with gold leaf.