1. Dice the chilled butter into small cubes. 

2. In a stand mixer fitted with a paddle attachment, combine all dry ingredients in the bowl. 

3. Slowly add the chilled butter and mix until small pebble-like crumbs form. 

1. Cream together the butter, dark brown sugar, salt, and scraped vanilla pod. 

2. Slowly add in the eggs. 

3. Gently fold in the sifted plain flour. 

1. Scrape the vanilla pod, then add it to the glucose. 

2. Bring the whipping cream, butter and salt to a boil. 

3. Make a caramel using the glucose, sugar and scraped vanilla pod. 

4. Deglaze the caramel with the hot cream mixture. 

5. Cook the mixture to 118°C. 

6. Remove from heat and discard the vanilla pod. 

7. Pour into a frame to set. 

8. Sprinkle the top with salt. 

9. Leave to set overnight and cut the next day. 

1. Gently melt the 823 chocolate. 

2. Warm the whipping cream and invert sugar. 

3. Gradually pour the warm cream over the chocolate and emulsify with a hand blender. 

4. Once the ganache cools to 40°C, add the room-temperature butter. 

5. Emulsify again until smooth.

1. (Scale ingredients as needed) Temper the 823 chocolate, then stir in the grapeseed oil to create the glaze. 

1. Gently melt the Gold chocolate. 

2. Warm the whipping cream and invert sugar. 

3. Gradually pour the warm cream over the chocolate and emulsify with a hand blender. 

4. Once the ganache cools to 40°C, add the room-temperature butter. 

5. Emulsify again until smooth.

1. (Scale ingredients as needed) Temper the Gold chocolate, then stir in the grapeseed oil to create the glaze. 

1. Press the Cookie Dough into the moulds and bake. 

2. Allow to cool. 

3. Add a layer of the Caramel over the cookie base. 

4. Prepare the 823 or Gold Ganache and pipe it over the Caramel. 

5. Place the pre-baked Chocolate Streusel on top. 

6. Freeze the confections until fully set, then unmould. 

7. Glaze with the 823 or Gold Glaze.