90 g Elle & Vire gourmet butter 82% FAT 90 g almond powder 47.2 g coconut flower sugar 87.25 g T80 Flour 1.75 g salt 70 g IGC dark chocolate 45 g hazelnut paste
Chocolate cream
180.8 g whole milk 82.24 g Excellence Whipping Cream 35% FAT 52.64 g liquid egg yolks 24.64 g granulated white sugar 82.08 g IGC dark chocolate 49.44 g IGC milk chocolate 8.32 g fish gelatine
Mango yolk
74.34 g unsweetened mango puree 26.76 g unsweetened passion fruit puree 10.15 g water 1 g xanthan gum
Jelly for the yolk
6.4 g vegetable powder 17.6 g water 54 g coconut sugar
Coating
20 g chopped almonds 57 g IGC milk chocolate 6 g cocoa butter
Mix all the ingredients together and cook them for 20 minutes at 185 degrees Celsius. Let them cool down and add 70 grams of melted IGC dark chocolate and 45 grams of hazelnut paste. Pour into the mold and spread thoroughly.
2
Chocolate cream
Make a custard and add the crushed chocolates and fish gelatin. Finally, mix to obtain a homogenous mixture. Pour the cream atop the crispy biscuit base and put the cake into the cell.
3
Mango yolk
Mix all the ingredients together, pour them into molds and freeze them right away.
4
Jelly for the yolk
Mix everything together and heat up to 70 °C. Soak the frozen yolk into it.
5
Coating
Melt the milk chocolate and cocoa butter, add the chopped almonds and soak your cake while still frozen. Decorate with a dark chocolate disk and the mango yolk.
6
Dark chocolate decorations
Pour liquid chocolate on a plate and destroy with a round hammer. Slowly put it on top of the crunchy chocolate-crumble and add the mango yolk.
Recipes
