Caramel with sea-buckthorn
fruit and mango ganache wafer
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caramel with sea-buckthorn fruit and mango ganache waferPhilippe Vancayseele
Ingredients
Spiced Cocoa paste
SugarGlucoseCreamMango puréeSea-buckthorn juiceAlunga™ 41 % milk chocolate couvertureButter
Cocoa nibsCocoa butter
150 g75 g
200 g50 g
150 g450 g
60 g
100 g50 g
/ 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.
/ 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.
Spices to taste