Mango buckwheat bar

Heat up the puree with the glucose until it starts to get thicker, cook until 72 Brix.
Add the lime zest and the lime juice, mix it and reserve in piping bag.
Once cooled down, pipe 8gr per snacking bar

Bring to the boil the cream and mango puree.
Pour over your chocolates in 3 stages.
Blend it at a slow speed – so as not to add any air bubbles.
Once it’s mixed, you can add your butter in small pieces and blend until you have the right consistancy.
Reserve in piping bag and pipe 18 gr per snacking bar.

Buckwheat Praline
Make a dry caramel and pour over a silpat.
Once its cold, break into small pieces and blend all together in a thermomix.