Haiti Ganache with spiced mango caramel

Recipe

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ingredients	preparation
CHD-Q65HAI	Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

ingredients	preparation
250g sugar 170ml mango puree 50ml whipping cream ½spoon(s) mixed spice 15g butter 2g salt	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.