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INGREDIENTS:

BITTERSWEET CHOCOLATE MALT PARFAIT: 
1 1/2 cups heavy cream 
1/2 cup sugar 
1/4 cup water 
8 egg yolks 
6 tablespoons barley malt powder 
8 ounces bittersweet chocolate 
Pinch salt 

CHOCOLATE GANACHE GLAZE: 
1 pound semisweet chocolate 
10 ounces heavy cream 

VANILLA POLKA DOT WAFERS: 
1/2 cup butter 
1/2 cup powdered sugar 
1 teaspoon vanilla 
1/2 cup egg whites 
1/2 cup all purpose flour 
1/2 teaspoon cocoa 
Pinch salt 

ASSEMBLING THE DESSERT: 
3 whole clementines 
24 karat gold leaf 
Bittersweet chocolate malt parfait 
Polka dot wafers 

For the Chocolate Malt Parfait: Place 8 Dixie cups on a tray and set aside. Whip heavy cream to soft
peaks and chill. In a small saucepan, combine the sugar and water and cook the mixture to 238
degrees. While
cooking the sugar, keep a small bowl of water and a clean brush to the pan to wash down any sugar
crystals. While the sugar is cooking, whip the egg yolks and the malt powder together on high speed;
scraping the bowl
down as needed. When sugar syrup reaches 238 degrees, decrease the speed of the mixture and slowly
add the syrup. Continue whipping the mixture at medium speed until it is cool and thick. Fold the
melted chocolate
into the yolk mixture, followed by gently folding in the whipped cream. Pour into dixie cups and freeze
for at least 8 hours.

For the Chocolate Ganache Glaze: Chop chocolate and set aside in a medium sized mixing bowl. Bring
heavy cream just to a scald and pour over chopped chocolate to melt. Gently stir the mixture until the
chocolate is
melted and the mixture is smooth.

For the Vanilla Polka Dot Wafers: Cream the butter, sugar, and vanilla together until light. Scrape the
bowl often. Add the egg whites, mix until combined. Follow with the flour and salt, mixing just until the
mixture
comes together. Take 1/2 cup of the mixture and to it add 1/2 tablespoon cocoa, and mix until the
cocoa is well incorporated. Spread the wafer mixture evenly onto a 4-inch circle template teflon baking
sheet. With a
pastry bag and round tip, pipe small dots of chocolate batter onto the existing batter, creating a polka
dot pattern Bake wafers in a preheated 350 degree oven for 15 minutes.

To assemble: Unmold the chocolate parfait from the dixie cup and place on a glazing rack. Pour the
chocolate ganache over the top of the parfait, creating an enrobed effect. Place the parfaits back in the
freezer for
a short time, just to set. To serve: garnish the top of the parfait with a small amount of gold leaf. Place
the parfait on top of polka dot wafer, and garnish the plate with a few clementine segments.

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