Exotic Summer (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Chocolate Parfait

Ingredients	Preparation
300 g sugar 100 g water	Heat to 121°C.
225 g egg yolks	Beat as soon as the sugar is heated to 115°C. Pour the heated mixture (121°C) on top of the whipped egg yolks. Whisk cold.
200 g Callebaut dark chocolate 70-30-38NV	Melt and blend in.
750 g cream	Beat and blend in.
Fill the Demarle Flexipan mould (ref. 1054) with the parfait and freeze. Take out of mould at 18°C. Spray with a mixture of cocoa butter and chocolate (50/50).

Ingredients	Preparation
1000 g mango purée 1400 g whole milk 50 g powdered milk	Heat to 45°C. Possibly add a pinch of Cubébé pepper.
100 g dried glucose 300 g invert sugar 350 g S² sugar	Add and heat to 85°C.
350g Callebaut white chocolate W2NV 15 g stabilizer	Mix and allow to cool.
750 g cream	Beat and blend in.
Grind and make into a quenelle or ice ball with an ice cream scoop. Place on the parfait and finish with a slice of meringue.

Ingredients	Preparation
200 g mashed butter 200 g cane sugar	Mix.
200 g flour 200 g 5 g coarse sea salt	Add and knead briefly to achieve a homogeneous batter.
Allow to cool in the refrigerator overnight. Press the puff pastry through an oven rack to make crumbs. Bake for 15 minutes at 200°C.