Bring the heavy cream, inverted sugar, glucose, and scraped vanilla beans to a boil. Allow the mixture to infuse for 30 minutes, and then strain. Gradually pour the hot mixture over the melted chocolate and use an immersion blender to emulsify until smooth. Then add the cold cream, mix well, and store in the refrigerator overnight to allow the mixture to crystallize. Rewhip to the desired consistency for assembly.
In the bowl of a stand mixer, paddle the almond paste until smooth. Slowly incorporate the eggs, stopping to scrape down the bowl if necessary, and paddle until smooth. Add the sifted cake flour followed by the melted butter. Pipe into Silikomart Mini Sphere Mold (591065) and bake at 340ºF/171ºC or until golden brown.
In the bowl of a stand mixer, whisk together the water and the Ovasil. Then, begin to whip slowly to fully incorporate. Turn the speed up and add the sugar slowly until a stiff meringue forms. Lastly, fold in the ground pepper. Pipe the meringue in thin lines onto a sheet pan that is lined with parchment paper or onto Arte Piatto Clear Transfer Sheets, Half Sheet Pan (226095) if using a dehydrator. Place in an oven set at 150ºF/66ºC for 3 hours or until crunchy, or in a dehydrator overnight. Cut into desired size sticks.
Pipe a dot of the White Chocolate Whipped Ganache on the edge of desired plate and place the textured bowl on top to hold it in place at an angle. Then pipe the White Chocolate Whipped Ganache in a curved line from the inside of the bowl to the other edge of the plate. Place a couple pieces of the Soft Almond Cake on top and garnish with Meringue Sticks, white chocolate decorations of choice, and a dusting of arctic white snow.
