1. Combine milk, cream and vanilla bean, scald.
2. Whisk yolk and sugar together and add to the pot
3. while whisking
4. Whisk until thickened.
5. Pour onto chocolate and puree with an immersion.
6. Set in glasses at 90g

For the Caramel Sauce:

1. Combine water, lemon juice and sugar, caramelize.
2. Heat cream on top of pot and when ready whisk into caramel slowly.
3. When warm emulsify the butter into the caramel.

For the Spiced Brandy Foam:

1. Combine cream, milk, and spices and bring to a scald. Cover and infuse for 20 mins.
2. Bloom gelatin, whisk sugar and yolks together.
3. Temper with the spiced liquid. Bring to 84°c
4. Let cool slightly and add gelatin, let cool to room temp. Strain and put into an isi container. Charge twice and reserve.

For the Orange Chocolate Tuile:

1. Cream butter and sugar, add orange juice.
2. Add the rest of the ingredients.
3. Spread thin and bake at 350°F
4. Break into shards.

To Finish:

1. Squeeze caramel  onto bitter chocolate brulee, foam halfway up the glass, spoon a little maple syrup on top of the foam. Push in 4 or 5 shards into the foam. Sprinkle a little maldon salt and serve.