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Mango and Chocolate Summer Delight

by Alexandre Bourdeaux, Chef and Owner of Pastry & Chocadvice Belgium

Here's a recipe that brings great summer flavours in one yummy dessert: milk chocolate, mango and pistachio. The Single Origin chocolate couverture Arriba pairs perfectly with fruits that have moderate acidity, such as mango, orange, apricot, etc. Can either be served as bite-size dessert or dinner-size dessert.

Milk chocolate chantilly cream
Pistachio crémeux
Fresh mango salad
     

      Milk chocolate chantilly cream

      Ingredients Preparation
      • 43535% cream
      • 170Callebaut - Single Origin Chocolate Arriba
      • 1pod(s) vanilla

      Bring the cream and vanilla to the boil.
      Pour over the chocolate in two goes.
      Emulsify.

      Leave to cool in the fridge for four hours then whisk gently.

      Pistachio crémeux

      Ingredients Preparation

      Boil all three together.

      • 60sugar
      • 140egg yolks

      Add to the mixture and cook until you have a ‘crème anglaise’.

      Soak the gelatine in the water and add to the mixture.

      Fresh mango salad

      Ingredients Preparation

      Mix and add sugar according to taste.

      Garnish with Crispearls and chocolate pencils.