Preheat oven to 250°. Butter a miniature (3 "x 6") bread pan and line it with parchment paper.  

Melt butter in a medium-size saucepan and whisk in the flour. Continue whisking until the mixture is bubbling and has the consistency of mashed potatoes. Slowly whisk in the light cream.

Off the heat, slowly add the milk, heavy cream, egg and egg yolks, whisking well after each addition. Add the Parmesan cheese, stirring until fully incorporated. Stir in the salt and pepper.
         
Pour the pudding into the prepared pan and place the pan in a larger pan filled with enough water to come halfway up the sides of the bread pan. Cover with aluminum foil, gently place in the oven, and bake for about 2 hours. When the pudding is done, it will be somewhat firm and a knife inserted in the center will come out clean. Let cool, then cover and refrigerate overnight.
         
To make the pea sauce: place the peas, chicken broth, cream, salt and pepper in a blender and blend until smooth. Place in a small saucepan over very low heat and cook until warm — about 2 minutes.

For the vinaigrette, in a stockpot over medium heat, add morels and cover with chicken stock. Add thyme, garlic, salt and pepper, and cover with foil and simmer for 20 minutes. Remove from heat, strain out mushrooms and place on tray. Reserve broth for stock. In a saute pan melt 1 teaspoon butter and add cooled morels, diced shallot, and saute for 2 minutes. Deglaze with sherry vinegar. Add a half tablespoon of mushroom stock. Tighten sauce with remaining butter and adjust seasoning with salt and pepper. Finish with lemon zest and parsley leaves.

Beef sirloin: Rub the tenderloin with salt and pepper first so that it stays on the beef. Then rub the beef with the Cocoa-Chile Blend and 1 teaspoon salt until well coated. Let sit for at least 30 minutes. Preheat the grill. Skewer the tenderloin over licorice root sticks that have been soaking in water. Place the skewers on an area of the hot grill with no direct flame. Grill on both sides until browned and caramelized, about 4-5 minutes per side.

Oxtail impanato:  Wash oxtails and cut into 4-inch-length strips. Cover with boiling water.  Add parsley, thyme, bay leaf, salt, pepper, and cayenne; simmer until tails are tender, 2-3 hours. Let cool in the stock. Drain meat, dip into beaten egg mixture and roll in chocolate/bread crumbs. Fry in hot deep oil at 375 degrees F until brown. Serve alongside Kobe licorice skewers immediately.