Silken White Chocolate, Coffee Panade, Kiwi Salad, and White Chocolate-Caramel Tuile
For the Silken White Chocolate:
In a medium bowl over a double boiler, melt white chocolate to 45°C. In a small saucepot, combine gelatin, 450 grams soymilk, glucose, and inverted sugar and heat to 55°C. Remove mixture from heat and cool to 40°C. Transfer melted chocolate to food processor, pour in a little of the warm soy mixture, and blend until ganache breaks. With the motor running, continue adding soy mixture to obtain a tight, shiny emulsion. Add remaining soy mixture and blend till homogenous. In a large bowl, scale 1077 grams soy ganache and stir in cream and remaining 416 grams soymilk. Season with salt, pour into desired molds, and chill 4 hours to set.
For the White Chocolate-Caramel Tuile:
Preheat oven to 200°C. Melt white chocolate and set aside. In a saucepot, combine fondant, glucose, and isomalt and cook to 160°C. Remove syrup from heat and cool to 140°C. Pour syrup into the melted chocolate and mix well. Pour onto a silicone sheet and cool until fully hardened. Break up white-chocolate caramel and grind in spice grinder to a fine powder. On a parchment-lined sheet pan, sift powder into an even layer. Using a #5 round cutter, shape the powder into circles. Bake for 1 to 2 minutes, just until the powder melts and turns shiny. Transfer parchment to a flat table and cool.
For the Coffee Panade:
Preheat oven to 350°F. In the bowl of a stand mixer with a paddle attachment, cream sugar, butter, and salt. Mix in almond meal, flour, and coffee. On a parchment-lined sheet tray crumble the dough into an even layer and bake until the mixture barely begins to darken. Pass mixture through a tamis to create a crumble.
For Kiwi Salad:
Peel and quarter kiwis. Toss with lemon juice, simple syrup, olive oil, and salt.
To Assemble and Serve:
Unmold Silken White Chocolate and center on plate. Spoon small pile of Coffee Panade on top of Silken White Chocolate. Place two Kiwi Salad quarters on top of Silken White Chocolate, and one beside it. Balance a White Chocolate-Caramel Tuile on top of the kiwi quarters.