Temper the Dulcey as you would white chocolate - melt and heat to 45ºC, drop to 26/27ºC and heat to a working temperature of 28/29ºC. Stir in the vanilla beans and salt.
Prepare your mold and cast the chocolate, tapping out any air bubbles and scraping away any excess from the surface.
Sprinkle with sea salt and cacao nibs and allow to set at room temperature.
Place in the refrigerator for 5-10 minutes to help the chocolate contract and release from mold.