Belgian Chocolate, Strawberry, Barolo, Floral
Dip the sliced strawberries in simple syrup, and place them on an acetate sheet. Then, crisp them in the food dehydrator overnight. For the Barolo Strawberry Sorbet: Combine the wine, sugar, and purée in a blender. Then add the xanthan gum and blend until smooth. Strain the mixture through a chinois. Once the mixture is strained, pipe it into small fleximold dome molds, and freeze until frozen. Remove the sorbet from the molds, and transfer it back to the freezer. Take it out again, dip each sorbet in 55% Chocolate and cocoa butter (melted together 1:1), and return to the freezer.
Toast the dried rose petals in a sauté pan. Let the flowers steep for 15 to 20 minutes. Then scald the milk, and add sugar, wine, glucose and xanthan. Strain the mixture. Then process immediately in the batch freezer. Freeze.
Cream the butter and sugar, making sure the sides are scraped well. Mix in the raspberry puree until combined. Mix in the cake flour until combined. Once all ingredients are combined, set the mixture aside in the refrigerator to chill. Remove the mixture, and spread it onto a Silpat with an oval template, and put it in the freezer until frozen. Then bake in the oven at 165°C, until just slightly brown on edges (keep the berry color). Remove the Silpat from the oven, and drape the tuile neatly and wrap them over chocolate almond crunch cakes that have been formed into an oblong shape.
For the pudding base, combine the cream and milk and scald. In a separate bowl, whisk together the egg yolks and the sugar. Combine the egg yolk mixture with the dairy a little at a time. Do not reduce. Take 900 grams of the warm base and pour it over the chocolate. Let it sit for 53-55 minutes, then whisk together. Bloom gelatin, then melt and stream it into the pudding mixture. Pour into hotel pan and chill. When the pudding has set, load it into plastic piping bag.