Fresh luscious

Boil the water and add the sugar and Cacao Barry - Inaya™ 35%.

Then mix the butter and keep in the chiller.

Remove from the chiller and mix with egg.

Add all the dry ingredients.

At last, mix in dark rum.

pour the mixture ont the 60 x 40 baking tray and bake at 200°C for 12 minutes.

Cut the mango in to small cubes.

Mix with Icing sugar and vanilla

Beat all together.

Pour the boiling milk over the Cacao Barry - INAYA™ 65%

At 35°C, add the soft whipped cream.

Heat the cocoa butter and chocolate at 45°C.

Then mix all together.

Mix all together and bake at 180°C for 8 minutes.

Melt the cacao butter and mix with the color powder.

Boil passion fruit puree with sugar.

Boil the milk and water with orange zest.

Add sugar and Cacao Barry - Extra-Bitter Guayaquil 64%.

Keep in the chiller until 5°C.

Cook all ingredients together and keep in the chiller

Blend before use.