Place all ingredients in a mixer with paddle. Beat until fully formed into a dough. Roll to 3mm and chill 30 minutes. Cook on silicone mat at 150°C for 18 minutes.
Boil Part 1 cream, add to melted chocolate, add chestnut puree & vanilla and combine until smooth, leave to cool to 30°C. Semi whip Part 2 of cream, whisk 1/3 of cream into Part 1 mix, then fold in remaing 2/3. Pipe into sphere silicone moulds & freeze.
Combine all ingredients together at 55°C. Place in piping bag ready to use.
Combine all ingredients together, strain through fine chinois. Pour into sphyon and charge with 3 gas cartridges. Pierce the bottom of plastic glasses and fill less than half a glass with the sponge mixture. Cook in the microwave at 900W for approximately 40 seconds.
Tumble all ingredients together, place in pre-heated oven 190°C for 15-20 minutes till fully caramelised. Once cool place in metal bowl and coat with gold shimmer dust.
Place sable on plate
Pipe caramel cream in center of sablee
Decant chestnut parfait & place on top of caramel
Tear hazelnut sponge around the parfait
Place some shimmered hazelnuts around
Finish with Dobla meringue drop & Curly Leaf
Finally Finish with the Dobla White Velevt Coupole
Alternatively add some micro lemon balm to give a citrus kick.