Chocolate and Spiced Pear Slice (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)

Chocolate Meringue Sponge (1 sheet 60-40cm )

Ingredients	Preparation
6 egg whites 160 g sugar 6 egg yolks 70 g cocoa powder Callebaut CP	Whisk the egg whites and sugar to a stiff meringue. Turn the machine off and add in all the egg yolks and whisk on a high speed for 3 seconds to incorporate them. Fold through the cocoa powder and then spread onto silicon paper. Cook at 180°C for aprox 10 min when they come out of the oven cover with another sheet of silicon and gently press on top of the sponge to even it out.

Milk Chocolate and caramel mousse (1 x frame 60-40cm)

Ingredients

Preparation

130 g sugar 255 g cream 180 g pasturised egg yolks 460 g milk chocolate Callebaut Origine Arriba 7 lvs gelatine 900 g cream

Make a direct caramel from the sugar and allow it to foam, add in the first amount of cream to make it into a butterscotch sauce. (Be careful as this will spit). Whisk up the egg yolks until white and fluffy. Add the gelatine into the sauce and then pour the sauce onto the whisking yolks. Whisk to a sabayon. Melt the milk chocolate and fold through the sabayon. Semi Whisk the cream and fold into the other mix.

Poached pears

Ingredients	Preparation
350 g white wine 2 cinnamon sticks 1 clove Sugar to taste 2 oranges zest 10 pears	Bring all of the ingredients to the boil and simmer to infuse flavour. Peel the pears; take the core out with a melon baller. Place into the white wine and make sure that the pears are immersed in the white wine. Place a cartouche on top and simmer until the pears are cooked.

Ganache

Ingredients	Preparation
400 g dark chocolate Callebaut Select 811NV 400 g 35% cream	Bring the cream to the boil, pour over the chocolate and emulsify.

Cara Crakine layer

Ingredients	Preparation
300 g caramel milk chocolate filling Cara Crakine™ 150 g milk chocolate Callebaut Select 823NV	Warm up the Cara Crakine™. Fold through the pre-crystallised chocolate. Spread out onto silicon paper and allow to set.

Dark Chocolate Glaze

Ingredients	Preparation
300 g dark chocolate Callebaut Origine Madagascar 300 ml double cream 105 g butter, soft	Bring the cream to the boil. Pour onto the chocolate and leave to settle for two minutes. Mix well with a whisk, and using a hand blender, add in the butter. Use immediately.