Ingredients

• 1 3/4 cup heavy cream
• 1 cup water
• 1/2 cup sugar
• 1 1/2 teaspoons carrageenan
• 1 cup 40 percent dark chocolate chips, melted
• 1 cup heavy cream, plus 1 cup
• 1 cup cocoa nibs
• 4 sheets bronze gelatin, bloomed
• 1/4 cup egg whites
• 1/2 cup sugar
• 3 cups port
• 4 cloves
• 2 sticks cinnamon
• 1 star anise
• 1 whole allspice
• 1/2 cup isomalt
• 1/2 cup cocoa nibs
• 1/4 cup ground shortbread cookies
• Raspberries for garnish

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Instructions

1. To make the chocolate sheet: In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.;
2. To make the cocoa nib cream: Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin.
3. In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan.
4. To make the port sauce: In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.;
5. To make the cocoa nib tuiles: Preheat the oven to 375 degrees F.
6. Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape.
7. To assemble: Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce.