Belgian Chocolate Waffle

Mix together.

Mix together.

Add.

Mix everything together.

Blend mixture until homogeneous. Add butter during.

Add the grounded Callebaut Finest Belgian Dark Chocolate Recipe N°2815

Mix together

Heat to 40°C. Add previous mixture. Bring to a boil.

Remove from the heat, and put it in jars. Cool it overnight.

Mix together

Heat together to 70°C. Add a little to egg yolks mixture. Mix and add back to milk mixture.

Heat to 82°C while stirring.

Pour over previous mixture. Emulsify.

Pour the crémeux into a flat tray and cover with plastic wrap. Let it crystalize overnight

Decorate waffles with raspberry marmalade, fresh raspberries and chocolate crémeux. Add Mona Lisa white almond and sugar flowers and Mona Lisa yellow almond and sugar flowers.