Malt custard with chocolate and meringue

Inspiration: This is my favourite dessert that I have created at EXP. Restaurant. I wanted to create a dish that reminded me of Malteasers. Instead the dish brings to mind Milo, my favourite drink as a kid. This is a special dessert to serve if you want to impress friends or family at a dinner party.
Chefs Tips: This dish has 5 separate recipes, if you plan to tackle this beast all in on cooking session get organised. Measure and weigh the ingredients for all the recipes (this will save you time going back and fourth and help to work cleaner)
Malt Custard
Quantity     Ingredient
100g    Egg yolk
45g    Malt extract
30g    Muscavado sugar
200g    Cream
2g    Vanilla extract
1g    Sea salt
    
Place all ingredients into thermomix and bring to 80°c on medium speed blend
Hold at 80°c for 4 minutes, then turn off temperature and keep blending on medium/low speed until the mixture has cooled to below 70°c
Pour into a cold tray and set in fridge for 3 hours.
Once set place mixture into a disposable plastic piping bag and set aside for plating
Frozen Chocolate 

Quantity     Ingredient
250g    Water
250g    Dark chocolate (Daintree Estate)
10g    Gelatine
    
Bloom gelatine in cold water and set aside
Melt chocolate over a bain-marie
Bring water to a simmer and mix in gelatine
Slowly pour chocolate into the water while whisking, just like when making a mayonnaise
Place chocolate mixture into a siphon gun and charge with 2 gas charges
Place into iced water to cool, shake every 5 minutes while cooling
Once cool carefully pipe into a container and freeze straight away
Freeze for 3 hours before using 

French Meringue

Quantity     Ingredient
100g     Sugar
100g    Egg whites
50g    Malt powder
50g    Dark chocolate (Daintree Estate)
    

Place egg whites into kitchen aid and whisk on a medium speed to soft peaks
Start adding sugar slowly while whisking to stiff peaks
Divide meringue onto 2 trays and spread as thin as possible
Using a sieve dust one tray with malt powder
Using a microplane grate the dark chocolate over the second tray of meringue
Cook meringue on 100°c for 1 hour or until crisp
Break off and store in airtight containers until needed

Chocolate Soil
Quantity     Ingredient
56g    Butter unsalted (diced)
47g    Sugar
80g    Cocoa powder
2.4g    Salt
18g    Egg whites
    
Preheat oven to 160°c
Place all ingredients into a food processor and pulse in 2 second intervals until mixture is crumbly
Place on a baking tray lined with baking paper and bake at 160°c for 8 minutes
Cool to room temperature and store in a airtight container

Malt Tuille

Quantity     Ingredient
28g    Butter
28g    Sugar
28g    Malt extract
25g    Flour
5ml    Lemon juice
5ml    Whisky
Preheat oven to 170°c
Melt butter, sugar and malt extract in a small saucepan on a low heat on the stove
Add flour and whisk into mixture
Once smooth whisk in lemon juice and whisky
Place mixture into a piping bag
Pipe10 cent size pieces onto a tray lined with baking paper, make sure they are 10cm apart
Bake at 170°c for 10 – 14 minutes until golden brown
Leave to cool and then place in a sealed plastic tub ready for use

Plate up:

On four plates pipe malt custard into the center, crumble the chocolate soil to cover the custard, but not over the plate.
Break the frozen chocolate into 2 cm chunks and place 3 – 4 in the center of the custard.
Break meringues and malt tuille roughly into 2-3 cm pieces, randomly scatter them over to cover the entire custard.