Caramel with sea-buckthorn fruit and mango ganache wafer

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Caramel with sea-buckthorn fruit and mango ganache wafer

Ingredients Preparation
  • 150g
    sugar
  • 75g
    glucose
  • 50g
    mango puree
  • 150g
    sea-buckthorn juice
  • 450g
    Alunga™
  • 60g
    butter
  • Q.S.
    Ocoa™

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

Ingredients Preparation
  • 100g
    cacao nibs
  • 50g
    Mycryo™ Cocoa Butter
  • Q.S.As needed
    spice mix

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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