Cream together the butter, orange zest and sugar in a bowl of a stand mixer with a paddle attachment. While this is creaming, place the toasted hazelnuts in a food processor and finely chop them. Add the eggs and mix well. Scrape the sides of the bowl. Sift all the dry ingredients, and then add them to the egg mixture. Mix on low speed until incorporated. Lastly add the hazelnuts, and mix.
Preheat the oven to 325 degrees F.
Line a half sheet pan with a silpat and sprinkle the mixture onto it.
Place into the oven and bake until golden brown, approximately 15 minutes. Cool completely, place into a food processor and finely grind. In a bowl, mix together 3 cups of the crumbs with the 3 tablespoons of the melted butter.
Press the crumbs into the bottom of a 12-inch round metal cake ring that is sitting on a flat half sheet pan lined with a silpat. Place the pan into the oven and bake for 10 minutes.
Cool by placing into the freezer.
In a saucepan, place the milk, cream, and glucose. Bring it to a simmer. While the milks are heating, place the egg yolks in a bowl with the sugar. Set up an ice bath for cooling the anglaise. Once the milks are hot, whisk some of the milk into the yolks and sugar to temper. Place the mixture back into the pot, and cook until thick enough to coat the back of a wooden spoon. Strain the anglaise into a bowl and place the bowl in the ice bath. Stir to cool down.
Once cool place into the ice cream machine. Spin until firm. While spinning place a metal bowl in the freezer to make it cold. Place the ice cream directly into the bowl and then fold 1/4th of the nutella into the ice cream working quickly.
Spread the ice cream while soft onto the frozen biscotti crust, about 1-inch thick. Reserve the remaining ice cream.
Place it back into the freezer and freeze until hard. At least 1 hour.
Place the milk and cream into a saucepan. Mix the sugar and stabilizer together and then whisk it into the milk. Add the glucose powder, salt, and dry milk to the pan. Heat the mixture to 185 degrees F.
While heating crack the eggs into a bowl, and place the trimolene along with them. Set up a bain marie with olive oil in it and have an ice bath ready.
Once the milk is hot, whisk together the egg, trimolene mixture and temper the eggs very slowly, and put back on the fire for 30 seconds on low heat, stirring constantly. Strain the mixture into the bain over the oil. Stir to cool.
Pour the mixture into the ice cream machine and spin until firm. Allow it to set up in the freezer for at least 1 hour.
Place the cocoa butter into a bowl and put into the microwave to melt completely, approximately 2 to 4 minutes.
Melt the chocolate in a bowl in the microwave as well. Stir so that it doesn't burn, approximately 1 to 2 minutes.
Mix the 2 together and burmix. Add the salt, and strain through a fine sieve. Set aside until ready to use. Keep in a warm location.
In a medium saucepan bring the sugar, glucose and water to a boil. Be sure the sugar dissolves.
Add the cocoa powder and whisk it well to combine. Lower the heat to low, and cook for 10 minutes. Be sure to stir it often or it will burn.
While the cocoa is cooking heat the cream in another pan and heat to simmer. Turn the flame off and add the 72 percent chocolate. Allow it to sit until the cocoa is cooked. Whisk the chocolate well, and then combine the 2 cocoa mixtures together. Burmix them well, and strain through a fine sieve.
Pour into a bain marie, and place in an ice bath until cool. Once cold set aside at room temperature until ready to use.
In medium saucepan place the sugar, water and glucose. Bring to a boil and then add the blanched kalamata olives. Allow the olives to cook slowly in the syrup for 45 minutes on low heat. Drain, and cool completely. If the syrup gets too thick at any point add a bit more water. The olives should be soft and glossy when finished.
Place all the ingredients except the lecithin and chocolate into a saucepan. Bring to a simmer and turn off the heat. Add the lecithin and chocolate, and allow it to sit for 5 minutes.
Burmix the mixture well and then cool it in an ice bath. Set aside until ready to use at room temperature.
Spread the tempered chocolate onto a sheet of acetate 4 by 4-inches in size. Using a cake comb, comb lines and once the chocolate is set, bend it around a wooden dowel. Chill, and remove dowel. Remove the acetate once ready to garnish.
Now it should be ready to be cut. If it is nice and firm in texture, using hot water and a long none serrated knife, pull the ice cream out of the freezer. Cut the ice cream into 3-inch long logs by 1/2-inch thick. Place it back in the freezer and prepare to spray the ice cream.
Pull the ice cream bars out of the freezer and spray them with the chocolate mixture. Place back into the freezer until ready to plate.
Have your plates ready.
Heat the chocolate sauce, and brush strokes across the plate.
In a small saucepan, heat the foam until hot. Burmix until it creates a lot of bubbles.
Place 2 nutella bars in the middle of the plate and top with a scoop of olive oil ice cream. Garnish with the olives that have gold leaf on them, and chocolate work on the ice cream.
Spoon the foam around the bars of ice cream. Serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Deborah Racicot