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1
Chop dark chocolate into small pieces and set aside. Process together softened butter, sugar, flour, baking soda, and cocoa powder. Add the flour mixture combined with baking soda, then fold in the chocolate pieces until combined.
2
Divide the dough into two portions. Using a silicone baking mat and parchment paper, distribute the mixture evenly into thin sheets approximately 2 millimeters thick. Freeze.
3
Infuse milk with toasted cocoa nibs for three hours. Strain and bring back to a boil. Whisk in lemon juice or citric acid to separate. Filter the hot liquid through a fine sieve, add softened gelatin, and freeze.
4
Place the frozen clarified cocoa block in a fine sieve and thaw to extract only the clear liquid, discarding the gelatinous residue. Add a little sugar and optional vanilla, heat to 60°C (140°F). Fold in softened gelatin and pour into a tray lined with plastic wrap. Refrigerate until set, then cut into cubes.
5
Macerate golden raisins in a warm simple syrup with Armagnac, Cognac, or rum of choice.
6
Make cocoa nibs crunch by preparing a light caramel with sugar and water. Add cocoa nibs and stir well. Spread over a silicone mat to cool, then break into pieces.
7
For mascarpone ice cream, heat milk to 60°C (140°F). Whisk in honey, milk powder, and egg yolks. Heat the mixture to 85°C (185°F). Add softened gelatin and mascarpone, mix well, and refrigerate overnight.
8
Make chocolate decoration by melting dark chocolate coverture to 55°C (130°F). Cool in the refrigerator to 26°C (79°F), then reheat to 32°C (89.6°F). Pour about one cup of tempered chocolate onto plastic, cover with a second sheet, and carefully spread into a thin, even layer. Once set to the touch, cut into discs, flip, and refrigerate. Remove plastic sheets when ready to use.
9
Prepare the chocolate filling by bringing milk and heavy cream to a boil. Pour into melted chocolate and mix well. Add egg yolks and blend smoothly using an immersion blender. Set aside.
10
Preheat oven to 180°C (350°F). Flip the frozen pastry sheets onto a silicone mat. Bake at 180°C for 20 minutes. Remove, lower temperature to 135°C (275°F), add the chocolate filling, and bake for 10 more minutes. Turn off the oven and let sit for 5 minutes. Cool, remove the cake ring, and portion.
11
Assemble the dessert by plating the baked crust with chocolate filling. Garnish with clarified cocoa gelée cubes, cocoa nibs crunch, Armagnac-soaked raisins, and a quenelle of mascarpone ice cream. Serve immediately.
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