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Makes 24 desserts
Recipe Step by Step
Step01
MANGO, PASSION FRUIT & LIME COMPOTE
160g 100% passion fruit purée
90g 100% Kesar and Alphonso mango purée
15g Sugar
5g Pectin NH
130g Diced fresh mango
1g Lime zest
Heat the purées to 105°F (40°C), then add the sugar mixed with the pectin.
Bring to a boil, then add the fresh mango cubes and store in the refrigerator.
Once cooled, add the chopped lime zest.
Bring to a boil, then add the fresh mango cubes and store in the refrigerator.
Once cooled, add the chopped lime zest.
Step02
COCONUT & COCOA NIB MIX FOR SIPHONS
60g UHT whole milk
50g 100% coconut cream
20g Cocoa nibs
30g Sugar
1g Xanthan gum
5g Proespuma Hot
180g 100% coconut cream
160g Heavy cream 36%
Heat the milk, the smaller portion of coconut cream and the blended cocoa nibs.
Leave it to infuse for 20 minutes.
Add the sugar, xanthan gum and Proespuma mixture.
Bring to a boil.
Add the coconut cream and cream.
Mix and store at 40°F (4°C).
Leave it to infuse for 20 minutes.
Add the sugar, xanthan gum and Proespuma mixture.
Bring to a boil.
Add the coconut cream and cream.
Mix and store at 40°F (4°C).
Step03
HUKAMBI MELT-IN-THE-MIDDLE CAKE
55g Almond flour
10g Cornstarch
40g Sugar
1g Baking powder
60g Whole eggs
55g Heavy cream 36%
35g Hukambi 53%
Combine the almond flour, cornstarch, sugar and baking powder.
Add the eggs and cream.
Crush the Hukambi couverture and add it to the previous mixture.
Use immediately or set aside.
Add the eggs and cream.
Crush the Hukambi couverture and add it to the previous mixture.
Use immediately or set aside.
Step04
ALMOND SHORTCRUST PASTRY
60g All-purpose flour
20g Confectioner’s sugar
10g Almond flour
0.5g Salt
30g European-style butter
10g Whole eggs
Rub the dry ingredients into the cold cubed butter until it resembles crumbs.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
Step05
HUKAMBI & COCONUT SHORTCRUST PASTRY
120g Almond shortcrust pastry
20g Grated coconut
10g Crispy wheat flake cereal
55g Hukambi 53%
Using the paddle attachment in a food mixer, break up the baked shortcrust pastry then stir in the grated
coconut, crispy wheat flake cereal and melted couverture.
coconut, crispy wheat flake cereal and melted couverture.
Assembly and finishing
As needed 55% dark chocolate pearls
As needed Cocoa nib powder
Make the mango and passion fruit compote and the coconut and cocoa nib siphon mix.
Make the melt-in-the-middle cake mix and put 10g into greased 5cm rings.
Bake at 355°F (180°C) for 10 minutes and leave it to cool.
Place the sponge in the dark chocolate tartlet base.
Process 20g of cream in the siphon and place it on the sponge.
Sift a thin layer of cocoa nib powder over the siphoned cream.
Make the shortcrust pastry and put 8g into a second chocolate shell.
Place 15g of compote on the shortcrust pastry.
Plating: Create a stencil in the shape of half a heart.
Sprinkle the cocoa nib powder onto the plate to create a half-heart shape.
Then place the chocolate shell with the siphoned cream on the opposite side of the decoration to form the second half of the heart (see photo).
Turn over the chocolate shell with the mango and passion fruit compote and place it at an angle over the other shell.
Place a CHOCOLATREE “Pink Love Heart” decoration (ref. 46837) on the siphoned cream.
Slightly melt a chocolate ball and place it in the center of the shell to create the box’s lid.