Components

• 100 g / 3.53 oz Chocolate Sauce
• 10 Chocolate Boxes
• 30 g / 1.06 oz cocoa nibs
• 10 g / .35 oz cocoa powder
• 300 g / 10.58 oz Stracciatella Ice Cream

Assembly

1. Spoon 10 g / .35 oz of the sauce onto the desired plate in a 5-cm / 2.5-in square stencil.
2. 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.
3. Place a small mound of cocoa nibs (about 3 g / .11 oz) on the bottom left corner of the sauce square.
4. Sprinkle a pinch (about 1 g / .04 oz) of cocoa powder on the plate on the left side of the box.
5. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream directly on top of the cocoa nibs and serve immediately.