Chocolate Buckwheat Frozen Sandwiches

Whisk egg yolks and white sugar in a bowl until pale and thick. Heat whole milk and heavy cream with cocoa powder in a saucepan over medium heat, stirring constantly, until the mixture reaches 70°C. Use a calibrated digital thermometer to monitor temperatures throughout this process.

Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper. Return everything to the saucepan and cook over low heat, stirring with a spatula, until the mixture reaches 82°C and coats the back of a spoon.

Remove from heat and stir in honey and vanilla extract. Strain through a fine sieve into a clean bowl. Place the bowl over an ice bath and stir until chilled to 10°C.

Remove from heat and stir in honey and vanilla extract. Strain through a fine sieve into a clean bowl. Place the bowl over an ice bath and stir until chilled to 10°C. Pour into an ice cream maker and churn according to manufacturer's instructions. Transfer to a shallow container and freeze until firm, at least 4 hours or overnight. IMPORTANT: The honey is added after cooking and will not be heat-treated. For immunocompromised individuals, pregnant persons, or infants under 1 year, substitute pasteurized honey or omit the honey.

Toast buckwheat flour in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant and lightly golden. Transfer to a bowl and let cool completely.

In a large bowl, whisk together cooled buckwheat flour, all-purpose flour, cocoa powder, salt, and baking powder. Set aside.

In another bowl, beat butter with white sugar until light and fluffy, about 3 minutes. Beat in egg until fully incorporated.

Add dry ingredients to butter mixture and mix until a uniform dough forms. Divide in half, shape into discs, wrap in plastic, and refrigerate for 30 minutes.

Preheat oven to 175°C. Roll dough between two sheets of parchment to 4mm thickness. Transfer to freezer for 10 minutes to firm up the fat.

Cut into 8 rectangles using a sharp knife. Bake for 10-12 minutes until crisp at the edges and set. Cool completely on wire racks before assembly.

Spread a thick, even layer of firm cocoa ice cream onto 4 cooled cookies, reaching all edges. Place remaining 4 cookies on top, pressing gently. Freeze sandwiches for 1 hour until ice cream is very firm.

Melt dark chocolate with coconut oil in a double boiler over low heat, stirring until smooth and glossy. Remove from heat and let cool to 35°C.

Working quickly, dip each frozen sandwich into the chocolate coating, letting excess drip off. Sprinkle immediately with flaky salt. Return to freezer on a parchment-lined tray.

Freeze for 30 minutes to set the coating. Serve immediately from frozen. Store remaining sandwiches in an airtight container in the freezer for up to 2 weeks.