Haiti Ganache with spiced mango caramel

Recipe

Created by
  • Will Torrent - Cacao Barry UK ambassador

Moulding

Shell Moulds with pre-crystallised Haiti dark chocolate couverture.

Spiced Mango Caramel

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.

Haiti Ganache

Ingredients Preparation
  • 300g
    whipping cream
  • 30g
    salted butter

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