Preheat oven to 190°C. Prechill ice cream machine.
For the Dark Chocolate Delice, coat 12 x 7cm wide dome moulds with 100g melted chocolate and invert to remove excess chocolate to ensure chocolate is as thin as possible. Scrape away excess and cover moulds with baking paper, place onto a baking tray and freeze.
Place egg yolks and eggs into bowl of electric mixer and lower whisk.
Meanwhile, place sugar in a small saucepan with 2 tbsp water. Heat sugar slowly and when it reaches 115°C, begin whisking eggs on medium speed. Use a pastry brush to brush down the sides of saucepan with water if necessary.
When the sugar reaches 118°C remove from heat. When bubbles have subsided slowly pour onto the whisking egg mixture and whisk until mixture is thick and the bottom of the bowl is cold.
Using a silicon spatula, quickly fold in one third of the remaining 370g melted chocolate. Fold in the remainder of the chocolate
Working quickly, fold in one third of the cream, making sure to scrape the bottom of the bowl. Fold in remaining cream, transfer mix to a piping bag then pipe into frozen chocolate coated moulds ensuring there are no air gaps. Use a palette knife to smooth the tops and freeze overnight.
For the Raspberry Sorbet, place frozen raspberries in a medium saucepan and cook over a low heat until raspberries are defrosted. Transfer to a food processor.
Make a sugar syrup by combining sugar with 250ml water in a small saucepan and simmer over low heat until sugar dissolves. Set aside.
Dissolve the glucose over low heat with 40ml of sugar syrup. Add remaining sugar syrup and dissolved glucose mixture to raspberries and process until smooth. Strain mixture through a fine sieve, removing all raspberry seeds, skim any foam that rises to the top and set aside to cool. Add lemon juice, to taste, through a sieve and allow to cool over an icebath. Churn in ice cream according to the ice cream machine manufacturer’s directions and place in freezer.
Reduce oven to 90°C.
For the Orange Powder, spread orange zest evenly over a silicon mat and place onto a flat baking tray. Cook for 35 minutes or until completely dried out and crumbly. Cool to room temperature and crumble with your fingers as finely as possible and place into an airtight container, seal and set aside.
For the Bitter Dark Chocolate Jaffa Sauce, combine cream, milk, glucose, Grand Marnier and orange peel in a pot and heat over a very low heat for 15 minutes, making sure the mixture doesn’t reduce. Combine dark chocolate and 55ml water in a large bowl.
Pour hot milk liquid over chocolate and water, whisking constantly until chocolate dissolves and sauce is shiny and smooth. Set aside to cool at room temperature then strain through a fine sieve into a container, seal and store in fridge.
For the Pistachio Glass, line a large round tray with baking paper. Place isomalt on tray and heat in oven until dissolved into a syrup.
Remove the tray from oven and place it on the bench. Work the syrup with a small palette knife to spread into a thin layer on the tray. Once the isomalt has stopped separating and stays as a thin layer immediately sprinkle over the chopped pistachios. Cool at room temperature then carefully peel off the isomalt and store in between sheets of baking paper in an air tight container in the freezer.
At least 6 hours before serving carefully unmould the delices and place onto the paper lined lid of a large deep plastic container. Fold over some paper towel and use double sided tape to stick it to the inside base of the container, invert container and place onto lid to cover delices. Place in refrigerator.
To serve, spoon a line of the jaffa sauce along the middle each serving plate. Place a delice to one side of centre in the middle of the sauce. Place a small amount of the chopped pistachios on the line of sauce which is closest to the middle of the plate. Gently sprinkle a line of orange powder along the jaffa sauce and across the middle of the delice. Place a scoop of the raspberry sorbet on top of the chopped pistachios. Finally, place a shard of the pistachio glass in between the sorbet and delice.