Spoon 10g / .35oz of the sauce onto the desired plate in a 5-cm / 2.5-in square stencil.
Place the chocolate box on the top right corner of the sauce square. Torch each side and the top of the box for 1 or 2 seconds. This will evaporate any condensation on its surface and will soften the chocolate so it is easy to cut through with a fork.
Place a small mound of cocoa nibs (about 3g / .11oz) on the bottom left corner of the sauce square.
Sprinkle a pinch (about 1g / .04oz) of cocoa powder on the plate on the left side of the box.
Scoop a medium quenelle (30g / 1.06oz) of the ice cream directly on top of the cocoa nibs and serve immediately.