Mango and chocolate summer delight

Here's a recipe that brings great summer flavours in one yummy dessert: milk chocolate, mango and pistachio. The Single Origin chocolate couverture Arriba pairs perfectly with fruits that have moderate acidity, such as mango, orange, apricot, etc. Can either be served as bite-size dessert or dinner-size dessert.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Milk chocolate chantilly cream

Ingredients Preparation
  • 435g
    35% cream
  • 170g
    Arriba
  • 1/2pod(s)
    vanilla

Bring the cream and vanilla to the boil.
Pour over the chocolate in two goes.
Emulsify.

Leave to cool in the fridge for four hours then whisk gently.

Pistachio crémeux

Ingredients Preparation
  • 270g
    cream
  • 270g
    milk
  • 100g
    Pure Pistachio Paste

Boil all three together.

  • 60g
    sugar
  • 140g
    egg yolks

Add to the mixture and cook until you have a ‘crème anglaise’.

  • 8g
    powdered gelatin
  • 48g
    water

Soak the gelatine in the water and add to the mixture.

Fresh mango salad

Ingredients Preparation
  • Q.S.
    diced mango
  • Q.S.
    mango puree

Mix and add sugar according to taste.

  • Q.S.
    Crispearls™ Dark
  • Q.S.
    Rubens Dark

Garnish with Crispearls™ and chocolate pencils.

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