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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 components

Chocolate cremeux

PreparationIngredients
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

Mango calamansi coulis

PreparationIngredients
Preparation

Warm the puree and maple syrup 

Add the salt, fresh mango dice and basil  

Cover with clean wrap and keep in refrigerator

Ingredients
  • 255g
    mango puree
  • 40g
    Calamansi Purée
  • 23g
    maple syrup
  • 0.29g
    salt
  • 148g
    fresh mango dice
  • 2g
    fresh basil leaves chopped

Almond crumble

PreparationIngredients
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

Ingredients
  • 60g
    almond powder
  • 15g
    desiccated coconut
  • 34g
    icing sugar
  • 3g
    Maltosec
  • 1g
    salt
  • 4g
    flaxseed ground
  • 6g
    water
  • 1g
    five spice powder

Assembly and finishing

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.