In a glass bowl measure milk chocolate and dark chocolate and keep aside.
Scrape vanilla pod with a sharp knife and add to a heavy bottomed pan along with pod scraps.
To the same pan add heavy cream, whole milk, maldon salt, honey bring this to a boil and cover for about 15 min to let the vanilla infuse its flavor in it.
Pour the liquid over the measured chocolate and blend to fine mixture. Quick tip: discard your vanilla scraps before you blend.
Strain the mixture through a fine mesh strainer. Quick tip: ensure no air bubbles remain during this process.
Immediately fill the mixture into pebble molds and freeze over night.
Add measured white chocolate pellets in a bowl and keep aside.
In a heavy bottomed pan, roughly cut cocoa butter and add to the pan, heat till the butter is completely dissolved.
Pour the warm melted cocoa butter over the white chocolate and mix well.
Add activated charcoal powder to attain desired colour.
Blend to a smooth mixture with the help of hand blender, strain through a fine mesh strainer, keep aside.
Fill the mixture into a portable spray gun. Quick tip: ensure the mixture is at 40°c before you spray to get a brittle snap to your product.
Before demolding your pebbles spray the base of stones.
Demold all chocolate stones onto a silpat, spray the stones ensuring covering every corner of the pebble.
In heavy bottom pan add sugar and water cook to a soft ball consistency (112°C).
Add dark chocolate, whisking constantly ensuring you get right into the sides of the pan.
Cook for a couple minutes to make sure all the chocolate is fully incorporated.
Turn out onto a silpat and cool at room temperature.
Place chocolate soil in the center of a dessert plate, gently place 4 chocolate pebbles well-spaced out.
With the help of a squeeze pipe droplets onto your stones. Quick tip: these should resemble rain drops on a wet day.
Garnish with micro greens placed randomly, top your stones with edible gold leaf.