Makes 25 Plated Desserts
Sprinkle the vanilla powder onto an acetate sheet. Pour some tempered WAINA chocolate on top and add another acetate sheet. Roll out the chocolate. Before it sets completely, cut out three circles in varying sizes using a pastry cutter. Leave to set. Whip the WAINA Vanilla Ganache until smooth. Use a piping bag with a plain n°11 nozzles to pipe balls of ganache onto the chocolate discs and then place another chocolate disc on top. Set aside in the fridge. Drain the pear cubes. Use a paintbrush to paint a smear of unwhipped ganache across the base of the dish and then arrange 15 g of Pear Confit on top. Cover with around 20 g of streusel. Finish the dessert by arranging a few pear cubes and the chocolate discs garnished with whipped WAINA Vanilla Ganache. Serve immediately.