Haiti Ganache with spiced mango caramel

Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Dry Caramelise the sugar.Stir in the Mango Puree and Whipping Cream.
Bring to the boil.
Remove from the strove.
Stir in the mixed spice, butter and salt.
Cool to 29°C.
Piped into base of prepared moulds.