Mix the cream with the sugar and water. Heat to 80°C. Add the chocolate and stir until homogeneous. Allow to cool.
Make a ruban with the egg yolks and the sugar. Bring the milk with the vanilla pod to a boil. Pour onto the ruban and add the beer. Heat, while stirring, to 82°C. Strain, cool and stir in the cream. Turn into ice cream.
Pull the zest of the orange. Boil the zest 2 times in cold water.Press the orange. Mix 1,5 dl orange juice with the water and the sugar. Add the zest, and candied them on low heat. Mix the orange juice with the sugar and agar. Bring to a boil and pour on a plate. Let gelling. Cut into the desired shape.
Blend the sugar with the cloves finely and sieve. Mix with the remaining ingredients and let rest for 1 night. Rub some dough on a Silpat and bake until golden brown at 180°C. Allow to cool a little bit. Cut into the desired shape.
This recipe was created starting from the flavor profile of Westmalle Dubbel. It fits perfectly with this beer. Serve with a Westmalle Dubbel.