Mango buckwheat bar

Inspiration:
The 2019 JCM theme ‘Thriving Nature’.
The decoration is another of my visions of thriving nature; it represents a tiger. 13 lines on top are here for a reason. 13 is the numbers of countries where you can find some natural tigers.
My Mango Buckwheat snacking bar also adds complementary flavours to my exotic plated dessert from the Junior Chocolate Masters competition. 

Recipe

Created by
  • Benjamin Dufour - Winner of the 2019 Junior Chocolate Masters and Demi Chef de Partie at Harrods, London

Mango reduction

Ingredients Preparation
  • 225g
    mango puree
  • 90g
    glucose
  • 20g
    lime juice
  • 2g
    lime zest

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

Mango honey ganache

Ingredients Preparation
  • 110g
    Mexico dark chocolate (66%)
  • 110g
    Alunga™
  • 100g
    cream
  • 80g
    mango puree
  • 30g
    honey
  • 30g
    butter

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 Crispy Layer

Ingredients Preparation
  • 120g
    buckwheat
  • 60g
    Cocoa nibs
  • 90g
    Sugar
  • 60g
    rapeseed oil

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.

  • 40g
    praline
  • 100g
    Alunga™
  • 50g
    pailleté feuilletine

Buckwheat Crispy Layer
Mix all together with a spatula.
Spread it between two acetate sheets until 2mm in thickness
Cut some slices of 110mmx25mm.
Deposit them on top of the ganache and close the bonbons with Mexico dark chocolate.

Assembly

Once demoulded, pipe lines on top of the snacking bar.

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