Chocolate pavlova (elevated by Moscatel)

1. Preheat the oven to 110°C (230°F). Remove the egg whites from the refrigerator 30 minutes in advance. Cover a baking sheet with parchment paper and trace 10 circles (one per person), each 10 cm in diameter.
2. Pour the egg whites into the bowl of a mixer and add a pinch of salt. Whisk the egg whites until soft, well-risen, and forming peaks.
3. Add the sugar, spoonful by spoonful, allowing it to dissolve gradually. Reduce the mixer's speed, then add the vanilla seeds, white vinegar, and cornstarch.
4. Using a pastry bag, pipe 10 flat meringue discs onto the parchment paper.
5. Bake for 1 hour and 30 minutes. At the end of the baking time, let the meringues rest in the oven until completely cooled.
6. Pour the heavy cream into the bowl of a mixer.
7. Split the vanilla bean lengthwise and add the seeds to the crème fraîche. Whip the cream at medium speed using the mixer whisk.
8. When the whipped cream becomes light and airy, add the sugar in two stages. Increase to high speed and whip for another 30 seconds.
9. In a saucepan, combine the chocolate, water, sugar, and cream. Bring to a boil over medium heat. Let simmer on low while stirring with a spatula until the sauce coats the spatula well.
10. On each plate, arrange a meringue disc, a scoop of ice cream, whipped cream around the scoop, cover everything with chocolate sauce, and add a few toasted hazelnuts.

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