Callebaut Chocolate Pot de Crème
1 cup milk
1 cup heavy cream
1 vanilla bean, split, scraped
6 large egg yolks
1/2 cup granulated sugar
12 oz. Callebaut dark chocolate, chopped
Place chocolate in top of double boiler. Melt. Set aside. Combine milk, cream, and vanilla bean in medium saucepan. Bring to boil. Remove from heat. Cover. Let infuse 15 minutes. Remove vanilla bean. Whisk egg yolks with sugar in large mixing bowl, until pale. Whisk melted chocolate into egg mixture. Whisk until smooth and glossy. Gradually add milk to chocolate mixture, whisking constantly, until smooth and creamy. Strain through fine sieve. Refrigerate overnight. Pre-heat oven to 325 F. Stir custard. Divide mixture among six - 6 oz ramekins. Place paper towel on bottom of baking pan. Place ramekins on towel in pan. Pour warm water into pan to come 2/3 up sides of ramekins. Cover pan with foil. Bake until just set around edges, but still slightly jiggly in center, about 30-45 minutes. Remove from water bath. Cool to room temperature. Refrigerate until chilled, at least four hours.

Almond Macaroon
2 cups whole almonds, blanched
1-1/2cups granulated sugar
2 large egg whites
1/2 tsp. almond extract
1/4 tsp. salt
** powdered sugar, for dusting
32 whole almonds
Preheat oven to 350 F. Lightly grease baking sheets (or line with silpat sheet). Set aside. Pulse 2 cups almonds with sugar in food processor until finely ground. Add egg whites, almond extract and salt. Pulse until combined. Roll into 32 (1 inch) balls. Arrange balls 2 inches apart on baking sheets. Slightly flatten balls. Dust lightly with powdered sugar. Press 1 almond into each cookie. Bake in middle of oven until light golden brown, about 10 minutes. Transfer to wire rack. Cool completely.

Presentation
2 Tbsp. powdered sugar
6 sprigs mint
1 pint raspberries
Place ramekin in center of small serving plate. Garnish with almond macaroon. Dust with powdered sugar. Garnish with mint sprigs and raspberries.