Caramel with sea-buckthorn fruit and mango ganache wafer
- Level:
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Medium
Caramel with sea-buckthorn fruit and mango ganache wafer
Used products: Caramel with sea-buckthorn fruit and mango ganache wafer
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150 gsugar
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75 gglucose
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50 gmango puree
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150 gsea-buckthorn juice
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60 gbutter
Preparation: Caramel with sea-buckthorn fruit and mango ganache wafer
Caramelize the sugar and the glucose.
Deglaze with the cream.
Add and boil the mango purée and the sea-buckthorn juice.
Add the Alunga™ 41 % milk chocolate in a Thermomix and pour in the caramel.
Add the butter.
Emulsify and crystallize the ganache until pipeable.
Pipe the ganache in spirals on thin Ocoa™ 70% dark chocolate rectangles.
Grate the spiced cocoa paste on the ganache.
Place a second thin Ocoa™ 70% dark chocolate rectangle on top.
Spiced cocoa paste
Used products: Spiced cocoa paste
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100 gcacao nibs
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Q.S.spice mix
Preparation: Spiced cocoa paste
Grind the nibs to powder.
Add the melted cocoa butter and spices of your choice.
Roll into a cylinder shape and let crystalize.
Grate with a microplane.
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