Cut the vanilla pod lengthwise and scrape out the pulp. Coarsely chop 125 g of chocolate coating and melt over a warm water bath. Dissolve coffee and 2 tbsp. sugar in 3 tbsp. hot water
Bring the milk, vanilla pod and vanilla pulp to the boil. Remove vanilla pod. Mix egg yolks and 125 g sugar. Pour the milk to the egg yolks, stirring constantly, then pour everything back into the pot and let it slightly thicken over a low to medium heat, stirring constantly (remove to a rose)
Pour the sauce through a sieve and divide into two bowls. Stir the chocolate under one half and the coffee under the other half. Let the masses cool down while stirring occasionally
Whip the cream until stiff. Fold half into the lukewarm chocolate mixture. Chill the rest of the cream. Line the bottom of a square springform pan (24 x 24 cm) with butter waffles. Fill the spaces between the cups with small broken butter waffles. Spread the chocolate mixture on top and smooth it down. Put on a layer of waffles and freeze for about 45 minutes
Fold the rest of the cream into the coffee mixture and also into the springform pan, smooth it down and cover with a layer of biscuits. Put the springform pan in the freezer for at least 6 hours
Dissolve 50 g chocolate coating over a warm water bath. Remove the parfait from the mould and cut into cubes. Decorate with liquid couverture and serve immediately
waiting time approx. 7 1/4 hours