• Set the blast freezer to -40°C.
• Preheat oven to 250°C fan-forced.
• Place 58mm sphere mould in blast freezer.

Chocolate Waffle Shells

• In a heatproof plastic bowl, place the Callebaut Gold and the Valrhona Caramelia, mix to combine. Remove 300g of the blended chocolate into another small bowl and set aside.
• Place the heatproof bowl with the 750g of mixed chocolate in the microwave and heat in 30 second increments until chocolate is melted and reaches a temperature of 42°C - 45°C, stirring in between to distribute the melting chocolate evenly.
• Once the chocolate has reached 42°C - 45°C, pour in the 300g of reserved chocolate and sprinkle in the yellow food colouring and Mycryo.
• Using a stick blender, blend the chocolate to emulsify for 1 minute.
• If there are any unmelted pieces of chocolate, use a spatula continue to stir the chocolate until the temperature drops to 28°C–29°C.
• Working quickly, pour chocolate into the 3 waffle moulds to fill to the top of the mould. Tap each mould firmly on the bench to remove any air bubbles.
• Again, working quickly with 1 waffle mould at a time, hold the mould upside down over the bowl of tempered chocolate and pour excess chocolate out into the bowl, tapping the edge of the mould with a scraper so you are left with a thin layer of chocolate coating the inside of the mould. Reserve remaining tempered chocolate in heatproof plastic bowl for later use.
• Turn the mould so the chocolate is facing up and using a scraper, remove chocolate from the edges of the mould.
• Place the mould with the chocolate facing down on a wire rack placed over a baking tray and set aside at room temperature for approximately 15 minutes or until set Waffle Mousse

• Place waffle on a small pizza tray and place in the oven. Bake at 250°C for 8 minutes, turning the waffle over after 4 minutes. Set aside to cool.

Caramelised Banana Passionfruit Centre

• Place the peeled banana into a small bowl and mash with a fork.
• In a small saucepan set over low heat, slightly warm the mashed banana and the passionfruit puree. Set aside.
• Sprinkle sugar evenly over the base of another small saucepan set over medium heat and melt until the sugar becomes liquid. Cook the sugar for approximately 5 minutes or until the caramel is dark amber in colour then remove from heat.
• Carefully add the warmed banana and passionfruit mix to the caramel and stir to combine. Be cautious as the mixture may spit.
• Pour the caramel mixture into the canister of a stick blender then blend until smooth.
• Add xanthan gum and blend for 1 minute.
• Pour the mixture into a piping bag. Cut the tip 5mm from the pointed end of the piping bag and pipe into the 28mm sphere moulds with the top of the mould on, filling to the top. Place moulds in the blast freezer to harden.

Chocolate Waffle Shells (continued)

• Place bowl of reserved chocolate on to a folded tea towel on your bench. Using the heat gun, gently warm your chocolate to 29°C-30°C, stirring constantly.
• Working quickly, pour a second layer of chocolate into the 3 waffle moulds to fill. Tap each mould firmly on the bench to remove any air bubbles.
• Again, working quickly with 1 mould at a time, hold the mould with the chocolate facing down over the bowl of tempered chocolate and pour excess chocolate out. Tap the edge of the mould with a scraper so you are left with another thin layer of chocolate coating the inside of the already coated mould.
• Turn the mould so the chocolate is facing up and using a scraper, remove chocolate from the edges of the mould.
• Place the mould with the chocolate facing down on a wire rack over a baking tray. Set aside at room temperature leaving the chocolate to set.

Berry Jam

• Place the raspberry, strawberry and blackcurrant purees into a medium saucepan with the glucose and stir to combine. Over a medium heat, warm mixture to 60°C.
• Add dextrose and pectin to the purees and whisk to combine, then bring to a rapid boil.
• Remove from heat and pour into a shallow tray, place in the blast freezer for 5 minutes and then place in the fridge to cool.

Ganache

• In a small saucepan over medium heat, warm the water, glucose, and inulin to 70°C, stirring to combine.
• Place dark chocolate and almond butter into the canister of a stick blender then pour over the hot liquid. Using a stick blender, blend to emulsify for 1 minute or until smooth.
• Pour into a small stainless steel bowl. Set aside to cool slightly.

Wafer Butter

• Pour the feuilletine into the thermomix, turn on to speed 6 and blend for 30 seconds until a fine crumb.
• Place the remaining ingredients into the thermomix on speed 8, and blend for approximately 6 minutes or until smooth.
• Pour 200g into a small measuring jug and remaining wafer butter to be set aside in a heatproof plastic bowl at room temperature.

Marshmallow

• In a small saucepan, place the water, sugar, dextrose, and salt and bring to a boil.
• In the bowl of a stand mixer fitted with a whisk attachment, place the gelatine mass, glucose, and vanilla paste.
• Turn mixer on low speed and slowly pour liquid mixture in a steady stream into the mixing bowl.
• Whisk on high speed for approximately 2 minutes or until mixture is at room temperature and thickens slightly but is still of pourable consistency.
• Set aside 50g of marshmallow and pour remaining mixture into a piping bag. Set both aside at room temperature.

Chocolate Waffle Shells (continued)

• Place waffle mould on a tray with the chocolate facing up.
• Transfer 200g of the cooled berry jam from the fridge into a piping bag. Cut the tip of the piping bag 5mm from the pointed end.
• Place 1 of the waffle moulds on the scales and pipe 50g of the berry jam in between the grooves. Repeat with the other 2 waffle moulds.
• Place the first waffle mould back on the scales and pipe 35g of marshmallow on top of the jam. Working quickly, use a small offset spatula to smooth and level the top. Repeat with the other 2 waffle moulds.
• Place all 3 moulds onto a baking tray then place them in the fridge to set.

Waffle Mousse (continued)

• Cut the toasted waffle into small pieces and place into a thermomix with the maple syrup and milk. Turn thermomix on to speed 5 and blend for approximately 1 minute or until a smooth paste.
• In a medium sized bowl, using a spatula, combine the waffle mixture with the 50g of reserved marshmallow. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, whisk the QimiQ whip on high speed until stable and doubled in volume.
• Add in the lemon juice and zest. Whisk for 30 seconds.
• Add the waffle marshmallow mixture to the whipped mixture and whisk on low speed until combined. Pour the mixture into a piping bag. Set aside.
• Remove the 58mm sphere mould from the blast freezer and remove plastic top. Cut the tip of the piping bag 10mm from the pointed end and pipe waffle mousse mixture into 3 large sphere moulds, filling the bottom of the mould.
• Remove the caramelised banana passionfruit mould from the blast freezer and remove 3 of the frozen inserts, placing one in each of the three 58mm sphere moulds on top of the waffle mousse. Place the plastic top on the mould and continue to fill the remaining cavity to the top with the waffle mousse.
• Place in blast freezer on a wire rack and freeze until solid, turning upside down after 15 minutes.

Chocolate Waffle Shells (continued)

• Transfer ganache into a piping bag. Cut the tip of the piping bag 5mm from the pointed end.
• Working with one waffle shell at a time, place the shell on the scales and pipe 40g of the ganache over the marshmallow layer. Using a small offset palette knife, spread over to evenly cover.
• Repeat with 2 remaining chocolate coated waffle moulds and place all 3 moulds in the fridge to set.
• Transfer ganache into a piping bag. Cut the tip of the piping bag 5mm from the pointed end.
• Working with one waffle shell at a time, place the shell on the scales and pipe 40g of the ganache over the marshmallow layer. Using a small offset palette knife, spread over to evenly cover.
• Repeat with 2 remaining chocolate coated waffle moulds and place all 3 moulds in the fridge to set.
• Stir the wafer butter that was in the small measuring jug to combined if it has separated.
• Remove the waffle moulds from the fridge. Working with one shell at a time, place the shell on the scales and pour 50g of the wafer butter over the ganache. Gently push the butter into the corners with a small offset palette knife. Gently tap the moulds on the bench to ensure the wafer butter is even and smooth.
• Repeat with 2 remaining chocolate coated waffle moulds and place all 3 moulds in the blast freezer for 10 minutes to set and then place in the fridge until the chocolate is starting to release from the mould.

Chocolate Spray

• Place a medium size pot on the stove and ¾ fill with water. Bring to the boil then turn down to a simmer.
• Place 150g of the cocoa butter pieces in a medium sized stainless steel bowl and place over the saucepan of simmering water. Melt the cocoa butter pieces until it reaches a temperature of 45°C, stirring to disperse the melting cocoa butter. Remove from the heat. Add in 50g of cocoa butter pieces and sprinkle in 2g of yellow colouring. Stir until yellow colouring is combined and the temperature drops to 32°C. Pour into a large measuring jug. Set aside.
• Place another 150g of the cocoa butter pieces in a medium sized stainless steel bowl and place over the saucepan of simmering water. Melt the cocoa butter pieces until it reaches a temperature of 45°C, stirring to disperse the melting cocoa butter. Remove from the heat. Add in 50g of cocoa butter pieces, sprinkle in 1g yellow colouring, 1g blue colouring and 2g red colouring to make a brown colour. Stir until combined and the temperature drops to 32°C. Pour into a large measuring jug. Set aside.
• Remove the 3 chocolate waffles from the fridge and remove them from their mould by turning them upside down onto a clean tea towel. Release the edges by gently pulling the sides of the mould from the chocolate and then gently pushing out the middle. Using a small knife, trim the bottom side edges of the waffle to make them neat.
• Turn the 3 chocolate waffles upright so the chocolate is facing up and place onto a wire rack placed over a large gastro tray. Move these to the chocolate spray station.
• Pour 160g of the yellow cocoa butter and 80g of the brown cocoa butter into a small measuring jug. Stir to combine. Pour this coloured cocoa butter into the jug of the spray gun, filling the jug ¾ full. Fit the lid and test the spray distribution. Place 1 of your waffles on the cake stand and gently spray the sides, edges, and the inner cavities of the chocolate waffles from a 20cm distance in a light covering to coat. Then moving closer to the waffle with the spray gun, gently shade the top edges to give the waffle a toasted look. Repeat with the other 2 waffles.
• Place sprayed waffles onto a baking tray and transfer into the fridge until needed.

Parrot Coating

• Place the heatproof plastic bowl of wafer butter into the microwave for 30-45 seconds or until warmed through, stirring to disperse the heat.
• Pour warmed wafer butter into the canister of a stick blender then sprinkle over the green colouring powder. Using a stick blender, blend for 1 minute or until smooth.
• Place the feuilletine into a small bowl and lightly crush with the back of a spoon until the pieces are like coarse breadcrumbs. Sprinkle the crushed feuilletine into the parrot coating and stir to combine.
• Remove the 58mm sphere mould from the blast freezer and gently remove 1 of the spheres. With a small knife, trim any rough areas so you are left with a smooth sphere. With the small knife, shave 2-3mm of the bottom of the sphere so it has a flat bottom and will sit flat on a tray.
• Using 2 long wooden skewers, pierce the sphere through the top so it is securely on the end.
• Holding on to the skewers, dip the sphere into the parrot coating, ensuring the whole sphere is submerged and covered.
• Hold the sphere above the parrot coating and let any excess coating drip off. Repeat the dipping process once more then wipe the bottom on a tray lined with baking paper to remove excess coating. Leave to set then remove wooden skewers.
• Transfer into the blast freezer to harden coating.

Build Parrot

• Place the white chocolate into a heatproof plastic bowl. Place the bowl in the microwave in 15-30 second increments until it is half melted. Stir it vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly warm the chocolate while stirring. The final temperature of the chocolate should be 28°- 29°C.
• Using a tea strainer, sprinkle the green colouring into the chocolate and stir until the colour is fully incorporated.
• Pour the chocolate into a piping bag, cut the end of the piping bag, 5mm from the pointed end and keep warm. This is used to secure the wings, tail and feathers to the parrot body. Use the cool spray to set your chocolate quicker if required.
• Remove sprayed chocolate waffles from the fridge, place on your serving plate, setting the waffles stacked on top of each other off centre of one another.
• Take the coated parrot body from the blast freezer. Using the tempered green chocolate, secure the parrot body with the flat side to the top waffle.
• Secure the wings by placing them on each side of the sphere with the longest side (12mm) facing up and the smallest angle of the triangle facing you, to represent wings.
• Insert the tapered rectangle in between the wings and secure to the top of the sphere with the tapered end furthest away from you and on a 45° angle to represent the tail.
• Secure the feathers starting at the front of the wings working your way backwards layering the feathers as you go with predominately green feathers but also including red and yellow to give pops of colour and pattern.
• Using the feathers, repeat the process for the tail.
• Attach curved feathers to fill the front of the parrot where it meets the waffle using the tempered green chocolate. Attach feathers to the side of the sphere, under the wings to decorate and cover the side of the parrot body.