Mandarin Napoleon and Chocolate Soufflé (Created by Filip Dewijnants - Jeunes Restaurateurs d'Europe Belgium)

Biscuits

Ingredients Preparation
puff pastry sheets

Roll out. Sprinkle Splitters and Brésilienne onto the puff pastry sheets. Press lightly and fold over. Cut into thin strips. Bake in the oven at 220°C. When they have cooled down, dip each into tempered chocolate.

Pallet

Ingredients Preparation
Dark Chocolate Callebaut Strong 70-30-38NV Heat up in a bain marie and pour out between 2 sheets of greaseproof paper. Remove the paper and leave the chocolate to cool.

Glass of cream

Ingredients Preparation
Mandarin Napoleon
cream 		Flavour the cold cream with Mandarin Napoleon.
Add and whip up the cream lightly. Pour into glasses. Leave to cool in the fridge.

Soufflé

Ingredients Preparation
200g Callebaut Chocolate Mousse
250 ml milk 		Whip up together until 3/4 stiff.
2 egg yolks Add and pour the mixture into a coffee cup. Bake to a soufflé in a pre-heated oven (depending on the size of the cup).

Finishing and presentation
Place the glass and the cup next to one another. Add a biscuit. Break up pieces of the chocolate pallet and place this on the cup.

Dark Chocolate
Chocolate Mousse Powder