Bee eye

To experience the exotic sensation of mango and calamansi together with chocolate cremeux, I'm adding into the five spice crumble to feel thrilled

Recipe

Created by

ingredients	preparation
336g soya milk 37g Maple syrup 60g Egg yolk 60g CHM-Q41ALUN 80g CHD-N66MEX 8g NCB-HD703-CA	Heat up the soya milk Mix the maple syrup and egg yolk, pour over the soya milk, cook at 84℃. Sieve over the chocolate and incorporate using the blender. Keep in refrigerator

ingredients

preparation

Heat up the soya milk

Mix the maple syrup and egg yolk, pour over the soya milk, cook at 84℃.

Sieve over the chocolate and incorporate using the blender.

Keep in refrigerator

ingredients	preparation
255g mango puree 40g Calamansi Purée 23g Maple syrup 0.29g salt 148g fresh mango dice 2g fresh basil leaves chopped	Warm the puree and maple syrup Add the salt, fresh mango dice and basil Cover with clean wrap and keep in refrigerator

ingredients

preparation

Warm the puree and maple syrup

Add the salt, fresh mango dice and basil

Cover with clean wrap and keep in refrigerator

ingredients	preparation
60g almond powder 15g desiccated coconut 34g icing sugar 3g Maltosec 1g salt 4g flaxseed ground 6g water 5g NCB-HD703-CA 1g five spice powder	Mix all the dry ingredients Combine with water chill. Roll out between two plastic paper and cut in to small dice Bake golden brown at 180℃ at around 8 minute

ingredients

preparation

Mix all the dry ingredients

Combine with water chill.

Roll out between two plastic paper and cut in to small dice

Bake golden brown at 180℃ at around 8 minute

Fill in the 2-g to 4-g crumble in 3D design

Pipe the 10g of cremeux

Pour 7 to 8 gram of mango coulis over the cremeux and cover with 3D design chocolate lid

Place the small chocolate showpiece on the center and arrange 6 pieces of 3D chocolate around.