Gold Bar/Black Eggplant

In a food processor, combine feuilletine and sucre crumbs and pulse to a fine crumb. Fold crumbs into melted white chocolate and season with salt. Pour mixture onto a large sheet of parchment paper. Press another sheet of parchment paper on top. With a rolling pin, press and spread mixture as thinly as possible. Set slightly and press 8-inch x 8-inch x 1-inch square mold into Pressé. Leave mold in place so that the Pressé is the base for the Caramel and Crémeux.

In a small, heavy pot, combine sugar and glucose and cook to a light caramel. Add salt and cocoa butter and deglaze with cream. When sugar has dissolved, pour into a bowl with chocolate and butter. Emulsify with an immersion blender. Pour into Press molds and chill in blast chiller, setting caramel.

Make an anglaise with the cream, milk, sugar, and yolk. Mix in the gelatin off heat. Strain anglaise through chinois into a bowl with the chocolate. Emulsify with an immersion blender. Blend in eggplant purée. Remove Pressé from blast chiller and pour mixture into molds, covering caramel. Blast chill to set. When set, remove molds, cut into 1-inch x 4-inch bars, and transfer to wire rack over a sheet tray.

Heat a convection oven to 345°F; turn off fan. In a double boiler, combine butter and pâté de cacao and melt. In a small pot over medium heat, combine glucose, water, and half the sugar. Pour the butter mixture into the syrup, stirring to combine; reduce heat. Sift together pectin, cocoa powder, and remaining sugar. Stream pectin mixture into syrup and bring to a simmer, stirring to combine. Simmer 2 minutes, strain through a chinois into a bowl, and cool. Between sheets of parchment paper, spread mixture into a thin layer. Remove top piece of parchment and transfer to a sheet tray. Bake 8 minutes, remove from oven, and cool. Peel Cocoa Dentile away from parchment and place on cutting board. With ring molds of various sizes, cut discs from Dentile sheet.

In a bowl, sift together sugar and cocoa powder. In a pot, bring cream and water to boil and stream in sugar mixture, stirring to dissolve. Return to a boil, add gelatin sheets, and stir to dissolve. Pour into bowl with chocolate and emulsify with an immersion blender. Cool Glaçage to 86°F. Glaze Bars with Glaçage.

Stack Cocoa Dentiles of different sizes atop bars. Finish with pieces of gold leaf and micro greens.