4 large free-range or organic egg whites
1 1/4 cups raw sugar
Pinch sea salt
4 ounces hazelnuts, skins removed
2 (14-ounce) cans halved pears, in syrup
2 pieces stem ginger, thinly sliced, optional
7 ounces bittersweet chocolate (minimum 70 percent cocoa solids)
1 1/2 cups heavy cream
2 ounces icing sugar, sifted
1 vanilla bean, halved and seeds scraped out
1 orange, zested
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