Oven Baked Chocolate Vanilla Waffles

Preheat oven at 415F/220C.
Place butter in a small sauce pan and heat on low until melted. Set aside.
Then, separate egg yolks from egg whites in two mixing bowls.
In the first mixing bowl, whisk together egg yolks and sugar until light and fluffy (about 2 minutes on medium high speed). Add the milk. Then, slowly incorporate the flour, baking powder and salt. Finish by adding the melted butter.
Split the batter into 2 smaller bowls. Stir in one the vanilla paste and in the other one the unsweetened Chocolate Powder with the milk. Set aside.
In the second mixing bowl, whip the egg whites until stiff peaks. Then, using a spatula split it into each bowl and carefully fold it.
Place your Waffle Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
Pour a scoop of each batter into the Flexipat® using the mini ladle.
Bake for 11 minutes at 415F/220C. (Every oven heats differently, monitor your waffles from 9min).
Carefully, take your waffles out of the oven and flip them onto a Silpain®.
Bake for an additional 5 minutes at 415F/220C.
Once your waffles are out of the oven, let them cool down for about 1min. Then, Serve and Enjoy! Bon Appétit!