Dark Andoa Chocolate Cylinder, Ginger Ice Cream and Tonka Bean Foam

Name: Dark Andoa Chocolate Cylinder, Ginger Ice Cream and Tonka Bean Foam
Ingredients: 100 g Valrhona Andoa Organic 70% couverture; 150 g UHT 35% cream; 1 pinch bicarbonate of soda; 20 g self-raising flour; 25 g hot water; 20 g sugar; 1 pinch ground giner; 100 ml milk; 20 g egg yolk; 40 g powdered glucose; 150 g sugar; 1 pinch fresh ginger, grated; 125 g fondant blanc; 100 g glucose; 25 g dark chocolate 66%; 5 g sugar; 1 pinch Tonka bean, freshly grated; 1 tsp golden syrup; 6 fresh cherries, pitted and diced; 250 g milk; 100 g Valrhona Jivara couverture; 35 g milk powder; 6 g egg; 6 g butter