Fresh luscious

Recipe components
Chocolate Sponge
Preparation | Ingredients |
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Preparation 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. | Ingredients
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Mango Salsa
Preparation | Ingredients |
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Preparation Cut the mango in to small cubes. Mix with Icing sugar and vanilla | Ingredients
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Vanilla chantilly
Preparation | Ingredients |
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Preparation Beat all together. | Ingredients
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Inaya™ Mousse
Preparation | Ingredients |
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Preparation Pour the boiling milk over the Cacao Barry - INAYA™ 65% At 35°C, add the soft whipped cream. | Ingredients
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Crunch Base
Preparation | Ingredients |
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Preparation Heat the cocoa butter and chocolate at 45°C. Then mix all together. | Ingredients
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Crumble
Preparation | Ingredients |
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Preparation Mix all together and bake at 180°C for 8 minutes. | Ingredients
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White Cacao butter color
Preparation | Ingredients |
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Preparation Melt the cacao butter and mix with the color powder. | Ingredients
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Passion Fruit Syrup
Preparation | Ingredients |
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Preparation Boil passion fruit puree with sugar. | Ingredients
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Chocolate Drink
Preparation | Ingredients |
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Preparation Boil the milk and water with orange zest. Add sugar and Cacao Barry - Extra-Bitter Guayaquil 64%. Keep in the chiller until 5°C. | Ingredients
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Mango Jelly
Preparation | Ingredients |
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Preparation Cook all ingredients together and keep in the chiller Blend before use. | Ingredients
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