Preparation of shortbread:
Mix the flour, cocoa and bicarbonate of soda in a mixing bowl.
In another mixing bowl, fold together the butter, brown sugar, sugar and vanilla extract. Stir, then add the flour/cocoa mix and the pieces of chocolate. Mix using a spatula.
Spread the paste 1cm thick and cut into rectangles around 3cm by 10cm. Place the rectangles on a sheet of greaseproof paper and place them in the fridge for 1 hour.
Cook for 11 minutes in the oven, which should be preheated to 170°C. The chocolate shortbreads should be undercooked.
Leave to cool before garnishing.
Preparation of stewed apples:
Peel and dice the apples, then brown in a pan with the butter and sugar. Let them cook until they are caramelised.
In a mixing bowl, mix the Isigny Sainte-Mère Cream & Calvados and the seeds from the vanilla pod.
Put the mix in a piping bag and let it rest for around 10 minutes in the fridge.
Put the shortbread on a plate. Place the apple cubes along the long side of the shortbread, alternating with dots of the cream.
Finish by gently placing a few lemon balm leaves on top.