תענוג שוקולד במילוי קרמל מלוח וגלידת לתת

Spread the pearl barley out on a baking tray and place in an oven preheated to 180°C/Gas Mark 4. Toast for about 5 minutes, until golden brown.

Put the cream, milk and split vanilla pod into a heavy-based pan, add the toasted barley and bring to the boil. Remove from the heat and leave to infuse for 30-40 minutes.

Place back on the heat and bring back to the boil. Whisk the egg yolks, caster sugar, and malt extract together in a bowl, then pour in half the hot milk mixture, whisking continuously. Return the mixture to the pan and cook on low heat, stirring constantly with a wooden spoon; until the mixture thickens enough to coat the back of the spoon (it should register about 84°C on a thermometer). Do not let it boil or it will become scrambled.

Immediately strain through a fine sieve into a bowl and leave to cool. Pour into an ice-cream machine and freeze according to the manufacturer’s instructions. Place in the fridge to soften slightly about 10 minutes before serving.

Put the golden syrup and demerara sugar in a small pan and heat gently until the sugar has dissolved. Add the milk and leave to cool a little. Mix in the butter, ground almonds and sesame seeds. Place in the fridge for 30 minutes.

Spread the mixture on to a baking sheet lined with baking parchment, keeping it away from the edges as it will expand during cooking. Bake in an oven preheated to 180°C/ Gas Mark 4 for 4-5 minutes, until golden brown.

Remove from the oven and leave to cool. Carefully break into the desired shape; we create random jagged pieces. Store in a sealed container until needed; the wafers can be made 3-4 days in advance.

Put the sugar and water in a heavy-based pan and heat gently, stirring, until the sugar has dissolved.

Raise the heat and cook without stirring until a rich, deep golden caramel is obtained, being careful not to take it too far or it will be bitter. The moment you are happy with the color, remove the pan from the heat and pour in the double cream little by little; take care, as it will spit.

Whisk until the caramel has dissolved. Cool slightly, then whisk in the butter a little at a time. Add the salt to your taste; start off with a pinch and gradually increase it until you achieve a slight saltiness.

Leave to cool completely.

Put the 300g chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Stir until melted, being careful to keep any water away from the chocolate or it will thicken and become grainy. (Alternatively, you could melt the chopped chocolate in a microwave, giving it 20 seconds, then stirring, 20 seconds, then stirring, and so on until silky and melted.)

Stir in the butter, then place the bowl to one side, keeping it warm.

Soak the gelatin in cold water for about 5 minutes, until soft and pliable. Put the hot water in a small bowl. Squeeze out excess water from the gelatin and add it to the hot water, stirring until dissolved. Set aside.

Whisk the egg yolks together and mix in the cocoa powder. Slowly drizzle in the olive oil a little at a time, whisking constantly, as if making mayonnaise.

Stir in the gelatin water and then carefully add the mixture to the chocolate.

Whisk the egg whites briefly, just to break them down (they should not be white and frothy), then carefully fold them into the chocolate mixture. Pour the mixture into 8 metal rings, 5cm in diameter and 5cm high, filling them two thirds full.

Chill for 2 hours, until set. Keep the remaining chocolate mixture at room temperature.

When the chocolate has set, push it up the sides of the molds with your fingers so a well is formed in the center. Pour in the salted caramel to just below the top of the mold. Place a chocolate disc on top and cover with the remaining chocolate mixture. Return to the fridge until needed. They will keep for 3-4 days.

Melt the extra 125g chocolate as described above. Spread it out on a sheet of cellophane (you can even use a black bin bag) and leave to set. Cut into eight 4cm discs with a metal cutter.

Unmold the chocolate délice either by flashing a blow-torch quickly over the rings or by rolling them in the heat of your hands to release the mousse. Invert on to 8 serving plates. Place a scoop of ice cream on each plate and stud with a sesame wafer.